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Effect of packaging on quality and flavor of fresh-cut mint

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Li, Yunfei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： fresh cut;mint;packaging;flavor;sensory

期刊名称：2015 7TH INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY IN MEDICINE AND EDUCATION (ITME)

ISSN：

年卷期： 2015 年

页码：

收录情况： SCI

摘要： The effect of packaging on the quality of fresh-cut mint was evaluated. The shelf life of the fresh-cut mint was up to 12 d. The 1-MCP and modified atmosphere package treatments showed no significant influence on the total micorflora count, sensory features, and flavor of the fresh-cut mint. Remarkably, the modified atmosphere package treatment held the chlorophyll content and greenness of the mint. Hence, the modified atmosphere package treatment benefited the storage of the fresh-cut mint.

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