Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
WANG Ying-rong, XIE Jing, TAO Jia-jia, ZHANG Jing, YE Jing-xin. Effect of storage temperature on quality of modified atmosphere package on Chinese little greens[J]. Science and Technology of Food Industry, 2015, (20): 331-334. DOI: 10.13386/j.issn1002-0306.2015.20.059
Citation: WANG Ying-rong, XIE Jing, TAO Jia-jia, ZHANG Jing, YE Jing-xin. Effect of storage temperature on quality of modified atmosphere package on Chinese little greens[J]. Science and Technology of Food Industry, 2015, (20): 331-334. DOI: 10.13386/j.issn1002-0306.2015.20.059
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Effect of storage temperature on quality of modified atmosphere package on Chinese little greens

    Abstract
  • The preservation effect of modified atmosphere package on Chinese little greens stored under 0,4,8and 12 ℃ were studied. The sensory quality,electrical conductivity,chlorophyll,VCand total bacteria were determinted to evaluate the preservation effect under different temperatures. Results indicated that Chinese litttle greens storaged under 0 ℃ had the best preservation effect. It kept good sensory quality,delayed the degradation of VC. It maintained rotten and loss of chlorophyll.
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