Effect of different factors on packaged coriander quality during storage

Influence of different factors such as:time, temperature, punching, films and mass that were detected in the coriander storage by using the orthogonal experiment. The respiratory rate, weight loss rate, POD (Peroxidase) , PPO (Polyphenol Oxidase) and sensory were evaluated by Duncan comparison. The experimental results showed that there were more influence of time and temperature in whole 5 factors while punching, film and mass was fewer. It was meaningful to the temperature-off control for the storage of coriander. Packaging 1and 2, with a particular gas transmittance and permeability of water, adding punching and mass of 55 g, could extend the storage of coriander. It also suggested that temperature-off control, extending the freshness of coriander, would reduce loss in common temperature transport and have certain guiding significance in the reality.