通过贮藏实验,研究了温度和包装材料对山楂片品质变化的影响。 实验结果显示:同一包装材料,随着贮藏期的延长和温度的升高,山楂片中有机酸的含量逐渐减少,含水量和还原糖含量先增加后减少,山楂片感官品质下降明显;KPET / PE 密封包装较铝箔纸裹包和 BOPP / CPP 密封包装,对山楂片的贮藏保质效果更好。

The influence of storage temperature and packaging material on quality of haw flake was studied through storage experiments. The results showed that with extending of storage period and rising of temperature, the organic acid content decrease; water and reducing sugar content, first increases and decrease afterward; the sense quality of haw flake degrade significantly; KPET / PE compound film package is better quality keeping effect than aluminum and BOPP / CPP film package.