文献类型： 外文期刊
作者： Fu, Manqin 1 ; Xiao, Gengsheng 1 ; Wu, Jijun 1 ; Chen, Yulong 1 ; Yu, Yuanshan 1 ; Chen, Weidong 1 ; Xu, Yujuan 2 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China
2.Guan
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Modified atmosphere packaging (MAP) is a widely used technology for maintaining the sensory and nutritional qualities of fruits and vegetables during storage. The aim of this work was to investigate the changes in quality attributes of dried lemon slices that were packaged in air and N-2 during storage at room temperature for 7 weeks. The results showed that N-2 packaging was more effective at retaining ascorbic acid, citric acid, total phenolics, hesperidin and antioxidant capacity (oxygen radical absorbance capacity value) with retention rates of 63.2, 99.7, 36.7, 76.8 and 53.3%, respectively. In contrast, dried lemon slices packaged in N-2 had lower E* values and 5-hydroymethylfurfural content after 7 weeks storage, which indicated that N-2 packaging postponed the occurrence of browning. Overall, MAP in N-2 had a better effect on the sensory perception and nutritional quality during storage of dried lemon slices offering a useful alternative to conventional packaging in air.
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