文献类型： 外文期刊
作者： Zhang, Chao 1 ; Li, Yunfei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 2 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr,Minist Agr,Key Lab Urba, 9 Shuguanghuayuan Rd, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key
关键词： fresh cut;perilla;packaging;flavor;sensory
期刊名称：2015 4TH INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENTAL PROTECTION (ICEEP 2015)
ISSN：
年卷期： 2015 年
页码：
收录情况： SCI
摘要： The effect of packaging on the quality and flavor of fresh-cut perilla was evaluated. The packaging showed no significant influence on the shelf life of the perilla, that was 11d. The 1-MCP and MAP treatments hold the sensory features of the perilla, and the MAP treatment was more effective to avoid the loss of the greenness of the perilla leaf. The 1-MCP treatment was well maintained the original flavor of the perilla.
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