Effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis
Vol: 33, Issue: 9, Page: 121-125
2017
- 27Usage
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Metrics Details
- Usage27
- Downloads23
- Abstract Views4
Artifact Description
Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm2 (0.14% of total area), which decreased the weight losses, postponed the decrease of ascorbic acid content, soluble protein content, total polyphenol content, soluble sugar content, chlorophyll content, flavonoid content, reduced the accumulation of MDA, inhibited PPO activities so as to keep storage quality of Toona sinensis better.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol33/iss9/26; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3710&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2017.09.026; https://dx.doi.org/10.13652/j.issn.1003-5788.2017.09.026; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2017.09.026
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