Science and Technology of Food Industry

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Study on process optimization of controlled atmosphere storage of pakchoi[J]. Science and Technology of Food Industry, 2013, (06): 344-348. DOI: 10.13386/j.issn1002-0306.2013.06.085
Citation: Study on process optimization of controlled atmosphere storage of pakchoi[J]. Science and Technology of Food Industry, 2013, (06): 344-348. DOI: 10.13386/j.issn1002-0306.2013.06.085
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Study on process optimization of controlled atmosphere storage of pakchoi

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  • A fuzzy synthetic evaluation model for pakchoi was established based on the indexes of sensory evaluation, sugar content, chlorophyll content, vitamin C content and weight loss rate. The process parameters of CA (Controlled Atmosphere storage) was optimized by single factor and orthogonal experiments. Results showed that the optimized condition was as follows:temperature 13℃, relative humidity 95%, O2 concentration 3%, CO2 concentration 4% and N2 concentration 93%.
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