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首页> 外文期刊>International Journal of Agricultural and Biological Engineering >Effects of packaging materials and types on the postharvest nutritional quality of mini Pakchoi Brassica chinensis
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Effects of packaging materials and types on the postharvest nutritional quality of mini Pakchoi Brassica chinensis

机译：包装材料和类型对小白菜小白菜采后营养品质的影响

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Abstract: The baby leaves of mini Pakchoi Brassica chinensis are gaining popularity due to its pleasant appearance, flavour, tender texture and nutrition. Effects of retail packaging on the nutritional quality of Brassica chinensis at 4°C were studied. Samples were packaged using polyethylene bags (PE-B), polystyrene foam tray covered with polyethylene film (PE-C/PS-T), perforated oriented polypropylene bags (POPP-B) and biaxially oriented polystyrene box (BOPS-B). Weight losses, respiration rate, chlorophyll and carotenoid, vitamin C and nitrate were determined during storage period. After 10 d storage, the weight loss for samples packaged in PE-B was 0.89%, followed by PE-C/PS-T with weight losses of 6%. A significant reduction (>10%) in moisture was observed for the samples packaged in POPP-B and BOPS-B. The variation in respiration rate during storage seemed to form a trend with a sharp decline up to the fourth day. The difference in the reduction of chlorophyll and carotenoid was not significant among the four packages. BOPS-B had a better protective effect on vitamin C loss. The nitrate concentration during storage was within the official limit. Keywords: Brassica chinensis, packaging, vitamin C, chlorophyll, carotenoid, nitrate-nitrogen DOI: 10.3965/j.ijabe.20160906.1746 Citation: Wu S M, Shu F Y, Huang D F. Effects of packaging materials and types on the postharvest nutritional quality of mini Pakchoi Brassica chinensis. Int J Agric & Biol Eng, 2016; 9(6): 207－213.
机译：摘要：迷你小白菜的幼叶因其令人愉悦的外观，风味，嫩嫩的质地和营养而广受欢迎。研究了零售包装对4°C下小白菜营养品质的影响。样品使用聚乙烯袋（PE-B），覆盖有聚乙烯薄膜的聚苯乙烯泡沫塑料托盘（PE-C / PS-T），穿孔取向聚丙烯袋（POPP-B）和双轴取向聚苯乙烯盒（BOPS-B）进行包装。在储存期间测定体重减轻，呼吸频率，叶绿素和类胡萝卜素，维生素C和硝酸盐。储存10天后，包装在PE-B中的样品的重量损失为0.89％，其次是PE-C / PS-T，重量损失为6％。对于包装在POPP-B和BOPS-B中的样品，观察到水分明显减少（> 10％）。储存期间呼吸速率的变化似乎形成趋势，直至第四天急剧下降。在这四个包装中，叶绿素和类胡萝卜素的减少量差异不明显。 BOPS-B对维生素C的流失具有更好的保护作用。储存期间的硝酸盐浓度在官方规定的范围内。关键词：芸苔，包装，维生素C，叶绿素，类胡萝卜素，硝酸盐氮DOI：10.3965 / j.ijabe.20160906.1746引文：吴SM，舒风云，黄东风。包装材料和类型对番茄采后营养品质的影响迷你小白菜。国际农业与生物工程杂志，2016; 9（6）：207－213。

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