|Table of Contents|

Effect of Different Packaging for Storage Quality of Hami Melon Freeze-dried Chips at Room Temperature(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年18期
Page:
142-146
Research Field:
Publishing date:

Info

Title:
Effect of Different Packaging for Storage Quality of Hami Melon Freeze-dried Chips at Room Temperature
Author(s):
DU Juan 1; 2; LIAO Xin-fu2; YANG Jun2; TENG Guo-ling1; ZHANG Min2; ZAI Tu-na2
1.College of Economics and Trade，Xinjiang Agricultural University，Urumqi，Xinjiang 830052;
2.Development and Research Center of Grapes and Melons of Xinjiang Uygur Autonomous Region，Shanshan，Xinjiang 838201
Keywords:
Hami melon; freeze-dried chips; packaging; storage; quality
PACS:
S 652
DOI:
-
Abstract:
Taking Hami melon ‘Xizhoumi 25’ as material，Hami melon crisps under vacuum freeze-dried was set three packing method of air inflation,vacuum and vacuum filling nitrogen stored at room temperature,the sensory index，color，hardness，weight loss，time changes of total sugar，vitamin C content，moisture content and other indicators of melon were measured.The results showed that different chips packaging had a protective effect on freeze-dried melon chips，the rate of change indicators in different packaging in descending order were:air inflation>vacuum>vacuum filling nitrogen.Since the protective effect of packaging and nitrogen，using a vacuum with nitrogen could better maintain the sensory index，color，weight loss，total sugar，vitamin C content such as crisps，and could contribute to keep the color，smell，taste and nutrition ingredients;vacuum packaging could better maintain crisps hardness，moisture content，etc.;quality of air inflation packaging declined the fast.Vacuum freeze-dried with nitrogen was more appropriate packaging stored at room temperature for melon chips suitable for use in the processing and storage melon taken to carry out the process.

References:

[1]王英,朱璇,董远德,等.运输过程中不同包装方式对杏贮藏品质的影响[J].农业工程,2013,3(4):61-66.
[2]李宁,阎瑞香,王步江.不同包装方式对白灵菇低温保鲜效果的影响[J].农业工程学报,2011,7(27):377-382.
[3]葛林梅,郜海燕,毛金林,等.不同包装方法对低温贮藏双孢菇品质的影响[J].中国食品学报,2009,9(3)：129-134.
[4]赵永敢,章泳,邢后银,等.不同贮藏温度和包装方式对菊花脑品质的影响[J].食品工业科技,2006(10):67-69.
[5]陈杭君,王翠红,郜海燕,等.不同包装方法对蓝莓采后贮藏品质和抗氧化活性的影响[J].中国农业科学,2013,46(6):1230-1236.
[6]吴小华,颉敏华,张永茂,等.不同包装方式对1-MCP处理富士苹果保鲜效果的影响[J].北方园艺，2012(17):165-167.
[7]郑海波,王秋菊.包装方式对常温贮藏干银鱼品质的影响[J].食品工业科技,2013(8):377-382.
[8]过利敏,张谦.新疆厚皮甜瓜的冷冻干燥工艺研究与品质分析[J].新疆农业科学,2008,45(4):707-711.
[9]李远志,蔡颖荷,鲍金勇,等.哈密瓜片干燥特性的研究[J].食品与机械,2005,4(22):32-34.
[10]娄锦培,刘志金.真空冷冻干燥哈密瓜实验研究[J].制冷学报,2002(4):23-25.

Memo

Memo:
-
Last Update: 2014-11-27