Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage

WANG Zu-lian; CHEN Qing; GAO Jia; LUO Fang-yao; TANG Yue-ming; TIAN Yu-xiao; GUO Yun-jian

doi:10.13386/j.issn1002-0306.2020030031

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 304-311. > DOI: 10.13386/j.issn1002-0306.2020030031

WANG Zu-lian, CHEN Qing, GAO Jia, LUO Fang-yao, TANG Yue-ming, TIAN Yu-xiao, GUO Yun-jian. Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage[J]. Science and Technology of Food Industry, 2021, 42(1): 304-311. DOI: 10.13386/j.issn1002-0306.2020030031

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Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage

1. Institute of Agro-products Processing Science and Technology, Chengdu 610066, China;
2. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China;
3. Chengdu City, Sichuan Province Pi Rural Area Agriculture and Forestry Bureau, Chengdu 611730, China

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Received Date: March 02, 2020
Available Online: January 07, 2021

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Abstract

Abstract

The purpose of this study was to investigate the effect of packing film permeability on short-term spontaneous gas regulation(MAP)storage of chives under low temperature(1±0.5 ℃). In this article,five types of gradient oxygen and carbon dioxide permeability polyethylene film bags were used to pack the chives,and the changes of some physical and chemical indicators of the chives after storage were tested. These indicators included the sensory indicators,decay index,gas composition,relative conductivity,tissue water content,malondialdehyde,and solubility sugar and ascorbic acid content. The results showed that the O₂ and CO₂ gas permeability were(4623±834) cm³/m²·24 h·0.1 MPa and(18033±3356) cm³/m²·24 h·0.1 MPa in polyethylene packaging bags after MAP treatment,the content of O₂ and CO₂ in the packaging bag was maintained at 11.67%~13.67% and 2.43%~3.45% relatively stable state when stored for 28~42 days. Using this packing bag could delay the increase of chives rot index,relative conductivity and malondialdehyde content in the storage process,slow down the decrease of sensory index,tissue moisture content,soluble sugar and ascorbic acid content,and the packaging film could be used as an appropriate MAP treatment material combined with refrigeration technology to prolong the fresh life of chives after harvest.
- hotbed chives,
- MAP,
- packaging film,
- breathable,
- cold storage

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