Effect of Packaging Film on Quality of Okra during Cold Storage

被引：0
|
作者：
Cao X. [1 ]
Zhang F. [1 ]
Zhao Y. [1 ]
Bai G. [1 ]
Wang Z. [1 ]
Zhu D. [1 ]
Li J. [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, Jinzhou, 121013, Liaoning
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 11期
关键词：
Okra; Packaging film; Refrigerated quality;
D O I：
10.16429/j.1009-7848.2019.11.028
中图分类号：
学科分类号：
摘要：
The aim of this work was to study the effect of different packaging films on the storage quality of Okra in the low-temperature environment. Polymeric films namely PE, LDPE, PMP, PVDC of different thickness were used for packaging study then storage at 3℃ and respiration intensity, weight loss rate, brittleness, pectin, malondialdehyde and color were evaluated. The results indicated that packaging film was more effective in inhibiting respiration and the peak of respiratory peak, delaying the peak time of peak respiration compared with the control group, and especially PE, LLDPE and PMP treatment group effect were more obvious. Weight loss rate of packaging film group were 12% or less at the 24th day after storage, which were significantly lower than that of the control group(62.13%)(P<0.05). The brittleness of the control group disappeared at 14 days, and film-treated group was delayed until 21-24 d. The results indicated that LLDPE and PVDC packaging film were more effective slowing the decrease of protopectin, increase of soluble pectin, and inhibiting the accumulation of malondialdehyde, maintaining color of okra better. Relatively, these results indicated LLDPE film treatment was better for the cold storage effect of okra, and PVDC was second. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：223 / 229
页数：6
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