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以圆茄为试材,采用聚乙烯(polyethylene,PE)膜包装处理的方法,研究不同厚度PE膜包装处理对圆茄保鲜效果的影响,测定常温20℃下贮藏的圆茄外观指数、腐烂、硬度和失重等生理指标,确定最佳厚度PE膜包装处理。结果表明:20℃贮藏条件下,圆茄外观、腐烂、硬度和失重随贮藏时间的延长逐渐下降,外观品质下降导致商品性下降。0.06mm PE包装处理有效抑制了圆茄外观指数的下降,减缓了腐烂的发生和发展,抑制了水分的流失,维持了较佳的硬度和外观品质,保鲜效果较好。
The effects of PE film packaging with different thicknesses on the preservation of eggplant were studied by using polyethylene (PE) film packaging. The appearance index, decay, Hardness and weight loss and other physiological indicators, to determine the optimal thickness PE film packaging. The results showed that the appearance, decay, hardness and weight loss of the eggplant decreased gradually with the storage time at 20 ℃, and the decline of the appearance quality led to the decline of the product. 0.06mm PE packaging effectively inhibited the decrease of the appearance index of the round eggplant, slowed down the occurrence and development of decay, inhibited the loss of water, maintained the better hardness and appearance quality, and had better preservation effect.