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Effect of Different Retailing Methods on Quality of Sweet Cherry after Forced-air Cooling and Low Temperature Transportation

文献类型： 外文期刊

作者： Zhang, Xiao-Fang 1 ; Liu, Sheng 1 ; Jia, Li-E 1 ; Sun, Li-Jun 1 ; Li, Yan 1 ;

作者机构： 1.Natl Engn Res Ctr Vegetables, Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, POB 2443, Beijing 100097, Peoples R China

2.Shanghai Ocean Univ, Shanghai 201306, Peoples R China

关键词： Sweet Cherry;Forced-air Cooling;Low Temperature Transportation;Retailing;Quality.

期刊名称：JOINT 2016 INTERNATIONAL CONFERENCE ON SOCIAL SCIENCE AND ENVIRONMENTAL SCIENCE (SSES 2016) AND INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (ICFSE 2016)

ISSN：

年卷期： 2016 年

页码：

收录情况： SCI

摘要： Sweet cherry packaged in plastic clamshell containers within carton were retailed using four different methods, including 0 degrees C with humidification (relative humidity 90-95%) and 4. with humidification (relative humidity 90-95%) in closed refrigerated displays, opened refrigerated displays (18-21 degrees C) and room temperature displays (27-29 degrees C) for 2days after forced-air cooling from 27 degrees C to 3 degrees C and 3 days transportation at 0 degrees C. The result showed that the sensory evaluation score of sweet cherry retailed 2 days with the four retailing methods were 8.2, 8, 7, 5.1, respectively. The sweet cherry retailed at 0 degrees C with humidification had lower weight loss, respiration rate and ethylene release rate and higher firmness and higher content of vitamin C, soluble solid and titratable acid compared with other treatments, and the date were 0.64%, 53.89 mgCO(2).kg(-1).h(-1), 0.06 uLkg(-1).h(-1), 2.83kg.cm(-1), 151.34mg.100g(-1), 20.4%, 0.7%, respectively.

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