CAJ | 학술논문

以新鲜白芦笋为材料，经预处理后，分别用PE保鲜袋和气调保鲜袋包装，贮藏于4℃冷库环境中，以无包装处理为对照组。定期随机取样，通过测定相关理化指标，探究两种保鲜袋处理对鲜切白芦笋保鲜效果的影响。结果表明：贮藏过程中，PE保鲜袋和气调保鲜袋处理均可有效地减延缓缓鲜切白芦笋失重率下降、POD酶活性下降、乙烯释放量等，保持产品质构和色泽，且气调保鲜袋包装组更有利于保持鲜切白芦笋的生理活性、延长产品货架期。
이신선백호순위재료，경예처리후，분별용PE보선대화기조보선대포장，저장우4℃랭고배경중，이무포장처리위대조조。정기수궤취양，통과측정상관이화지표，탐구량충보선대처리대선절백호순보선효과적영향。결과표명：저장과정중，PE보선대화기조보선대처리균가유효지감연완완선절백호순실중솔하강、POD매활성하강、을희석방량등，보지산품질구화색택，차기조보선대포장조경유리우보지선절백호순적생리활성、연장산품화가기。
In this study, white asparagus was used as material. The basic process were washed, fresh-cutted, disinfectd, and packed. PE plastic bags and modified atmosphere bags were used on the fresh-cut asparagus, then stored at 4℃,the group without packaging was used as control. The physical and chemical parameters were investigated during storage for a regular time.Results indicated that PE plastic bags and modified atmosphere bags could effectively lower the weight loss , decined POD activity and maintain the texture and color , etc. What's more, the modified atmosphere bags was better than PE plastic bags.