Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens

被引：12
|
作者：
Yan, Huiling [1 ]
Li, Wenfei [1 ]
Chen, Hongxu [1 ]
Liao, Qingxia [1 ]
Xia, Mengying [1 ]
Wu, Dingtao [1 ]
Liu, Changying [1 ]
Chen, Jianxiong [2 ]
Zou, Liang [1 ]
Peng, Lianxin [1 ]
Zhao, Gang [1 ]
Zhao, Jianglin [1 ]
机构：
[1] Chengdu Univ, Sichuan Prov Engn Technol Res Ctr Coarse Cereal I, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Aff, Chengdu 610106, Peoples R China
[2] Huantai Biotechnol Co Ltd, Chengdu 610213, Peoples R China
来源：
FOODS | 2022年 / 11卷 / 22期
关键词：
Tartary buckwheat microgreens; storage temperature; packaging material; wash treatment; postharvest quality; ANTIOXIDANT CAPACITY; POSTHARVEST BIOLOGY; NUTRITIONAL QUALITY; RADISH MICROGREENS; PHENOLIC-COMPOUNDS; SENSORY QUALITY; SALMONELLA; COMMON; ACID; CO2;
D O I：
10.3390/foods11223630
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Tartary buckwheat microgreens (TBM) are popular worldwide products but display an extremely short shelf life. Thus, the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life were analyzed. Headspace composition, weight loss, electrolyte leakage, microbial population and sensory quality were investigated during storage. Results showed that shelf life and quality of TBM decreased with the increment of storage temperature when stored at 5-25 degrees C. During 5 degrees C storage, LDPE bags were the best packaging materials for preserving the quality of LDPE, PE and HDPE bags. On the basis of 5 degrees C and LDPE packages, ClO2 + citric acid wash treatment could further inhibit quality deterioration and extend the shelf life. The results demonstrated bioactive constituents and antioxidant capacity were significantly affected by storage time. The study provides insights into developing optimal packaging and storage conditions for TBM.
引用
收藏
页数：13
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