|Table of Contents|

Effect of Different Packing Methods on the Quality of Thorn Bud(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年10期
Page:
133-135
Research Field:
Publishing date:

Info

Title:
Effect of Different Packing Methods on the Quality of Thorn Bud
Author(s):
GAO Wei
Brewing Engineering Technology Research Center，Jilin Agriculture Science and Technology College，Jilin，Jilin 132101
Keywords:
packing method; thorn bud; quality
PACS:
S 649
DOI:
-
Abstract:
Taking thorn bud as material，the effect of different storage time (7，15，30，40，50 days) on the contents of vitamin C，chlorophyll，carotenoid and nitrite，total number of colonies were studied，and the samples were packed and stored at room temperature after heat and salted processing using soft canned and vacuum packing methods,in order to evaluate the effect of different packing methods on the quality of thorn bud，and give a scientific evidence for the reasonable processing，packaging and storage of wild herb.The results showed that the losses of vitamin C, chlorophyll,carotenoid were less under heat lreatment than salt processing and nitrate content;vacuumpackage had better ability to inhibit the growth of microovganisms than soft canned package.The best treatment for quality of thorn bud were heat treat then vacuum package.

References:

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Memo

Memo:
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Last Update: 2014-08-15