2009•Storage and ProcessRequires access

Effects of Different Storage Conditions and Packaging Model on Preservation of Several Kinds of Vegetables

Tianliang Xu

Abstract

The lettuce,pakchoy and cabbage were used to study the changes in the chlorophyll contents,MDA,yellowing rate/rotting rate and water-loss rate during storage at different temperature(4 ℃,9 ℃) and packaging(PEⅠ、PEⅡ、PEⅠ+1-MCP) . The results showed that,lower temperatures combined with suitable package can effectively prolong the storage life and improve the effect of fresh-keeping of vegetables.

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Available abstract

Key concepts: Food science, Chlorophyll, Horticulture, Cold storage, Chemistry, Storage effect, Modified atmosphere, Shelf life