Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry
ZHANG Jing-yong1, LI Dong-li1, XU Wen-cai2, FU Ya-bo2
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(1)Beijing Institute of Graphic Communication, Beijing 102600, China; (2)1. Beijing Institute of Graphic Communication, Beijing 102600, China; 2. Tianjin University of Science and Technology, Tianjin 300222, China
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发布日期
2015-05-20
摘要
为了在低温环境中最大限度延长樱桃的贮存期限,研究了在2 ℃条件下,一种缓释杀菌包装对樱桃保鲜效果的影响。结果表明,二氧化硫缓释杀菌包装能被动形成一个适合樱桃贮存的稳定的气氛,同时能够抑制樱桃致病菌的生长;贮藏25 d 后,樱桃的烂果率低,保鲜效果良好,樱桃仍具有很好的市场价值。
Abstract
Preservation effect of a SO2 control release packaging under 2 ℃was studied to extend the shelf life of cherry at low temperature. The results indicated that the packaging can form a stable atmosphere suitable for cherry preservation and inhibit the growth of pathogenic bacteria of cherry; after 25 days of storage, SO2 control release packaging can decrease cherry decay rate. It was concluded that the method good preservation effect for cherry.
ZHANG Jing-yong, LI Dong-li, XU Wen-cai, FU Ya-bo.
Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry[J]. Packaging Engineering. 2013(15): 49-52
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