Micro-perforated packaging delays leaf yellowing and maintains flavor of postharvest pak choi (Brassica rapa subsp. chinensis) following low-temperature storage

文献类型： 外文期刊

第一作者： Yuan, Shuzhi

作者： Yuan, Shuzhi;Zuo, Jinhua;Li, Xiaofei;Wang, Qing;Zheng, Shufang;Fan, Xinguang;Li, Xiulian

作者机构：

关键词： Micro-perforation; Packaging; Leaf vegetable; Chlorophyll; Volatiles

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）

ISSN： 2214-2894

年卷期： 2021 年 29 卷

页码：

收录情况： SCI

摘要： The objective of this study was to investigate the effects of micro-perforated packaging on the quality attributes of pak choi (Brassica rapa subsp. chinensis) during shelf life (20 degrees C) removed after 7 d at 4 degrees C. Gas composition in macro-perforated control packaging stayed close to air, non-perforated packaging resulted in anoxia, and micro-perforated packaging effectively held high enough O-2 level, where 12.5 % O-2 and 8.9 % CO2 was modified by 12 micro-perforations of 100 mu m in diameter after 3 d of shelf life. Weight loss and yellowing were most serious in the control, and off-odor occurred in non-perforated packaging. Micro-perforated packaging delayed yellowing due to the lowered activities of chlorophyll-degrading enzymes, increased total polyphenol content, enhanced antioxidant capacity, and preserved flavor of pak choi. These results showed that micro-perforated packaging should be recommend for fresh leafy vegetables during shelf life following low-temperature storage, which is commonly utilized in the distribution chain.

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