Quality of broccoli as influenced by film wrapping during shipment

被引：17

作者：

Artés F. ^{[1
]}

Vallejo F. ^{[2
]}

Martínez J.A. ^{[3
]}

机构：

[1] Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, 30203 Cartagena, Murcia, P. Alfonso XIII

[2] Postharvest and Refrigeration Laboratory, CEBAS-CSIC, Campus Universitario Espinardo, 30100 Murcia

[3] Department of Plant Production, Technical University of Cartagena, 30203 Cartagena, Murcia, P. Alfonso XIII

来源：

European Food Research and Technology | 2001年 / 213卷 / 6期

关键词：

Broccoli (Brassica oleracea L.); Browning; Low density polyethylene; Modified atmosphere packaging; Polyvinyl chloride; Quality attributes; Weight loss; Yellowing;

D O I：

10.1007/s002170100390

中图分类号：

学科分类号：

摘要：

'Shogun' broccoli florets were film-wrapped and stored for 7 days at 1 °C to simulate a maximum period of commercial shipment. After cold storage, florets were kept for 2.5 days at 20 °C to simulate a retail sale period. For wrapping, polyvinyl chloride (PVC) 9 μm thickness and low-density polyethylene (LDPE) 11, 15, and 20 μm thickness were used. Soluble solids content, pH, titratable acidity, weight loss, physiological disorders, visual quality, and gas composition within packages were monitored. Gas composition (about 18% O2 and 1% CO2 during cold storage and about 16% O2 and 2-3% CO2 during shelf life), overall quality, and yellowing and browning of the florets were at similar levels among the films studied. However, weight loss was about sixty times lower for all LDPE films than for PVC film. After shelf life the best results were obtained by using 15 μm LDPE. This polymeric film could be a good alternative to PVC for wrapping broccoli for commercial shipment purposes, particularly to those countries where use of PVC has been forbidden. © Springer-Verlag 2001.

引用

页码：480 / 483

页数：3

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