Effect of nanofilm and PVC film packaging on preservation of broccoli during the storage
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摘要: 为探究纳米膜和PVC膜对西兰花的保鲜作用,分别采用0.03 mm厚的纳米膜、PVC膜和0.04 mm PE膜(CK)包装西兰花,于常温下贮藏,对其感官、生理指标和营养指标进行测定。结果表明:室温下贮藏,纳米膜和PVC膜包装有效延缓了西兰花外观品质、水分及TSS、V_C、叶绿素等营养物质含量的下降;纳米膜和PVC膜包装可显著抑制西兰花的黄化及MDA积累,增强西兰花POD和CAT活性。这说明纳米膜和PVC膜包装对西兰花的保鲜效果有显著影响,PVC膜包装的西兰花保鲜效果更好。Abstract: To study the preservation of broccoli,the broccoli heads were packaged by 0.03 mm namofilm,PVC and0.04 mm PE film( CK) and the sensory quality,physiological and nutritional index during the ambient temperature storage were measured. The results showed that namofilm and PVC film both effectively delayed the decline of nutrient content,including appearance index,water,TSS,chlorophyll,V_C and soluble protein.The namofilm and PVC film packaging significantly suppressed the yellowing and accumulation of MDA content,and enhanced the POD and CAT activities. Therefore,the effect of broccoli preservation by namofilm and PVC film packaging was significant,the preservation of broccoli by PVC film packaging was better.
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