Effects of Modified Atmosphere Packaging of PE Film with Different Thickness on Quality of Pleurotus nebrodensis

Abstract:

Article Preview

Taking pleurotus nebrodensis as a test material to research the pleurotus nebrodensis preservation effect with using modified atmosphere packaging of PE with different thickness at 4 , evaluating the quality changing during the storage life. The results showed that 0.05mmPE treatment has the best preservation effect, which could effectively maintain the storage circumstance of low O2 and high CO2 concentration, decreasing the weight loss and postpone the reducing of luminosity L and browning time. Besides, using modified atmosphere packaging of 0.05mmPE can postpone the decline of quality of pleurotus nebrodensis, enhancing the storage quality and prolonging the life of postharvest storage as well.

Info:

Periodical:

Advanced Materials Research (Volumes 156-157)

Edited by:

Jingtao Han, Zhengyi Jiang and Sihai Jiao

Pages:

371-374

DOI:

10.4028/www.scientific.net/AMR.156-157.371

Citation:

X. H. Li et al., "Effects of Modified Atmosphere Packaging of PE Film with Different Thickness on Quality of Pleurotus nebrodensis", Advanced Materials Research, Vols. 156-157, pp. 371-374, 2011

Online since:

October 2010

Export:

Price:

$35.00

[1] Villaescusa, R. and Gil, M.I.: Postharvest Biol. Technol. Vol. 28(2003), p.173.

[2] Burton, K.S., Frost, C.E. and Nichols, R.: Biotechnol. Lett. Vol. 9(1987), p.531.

[3] López-Briones, G., Varoquaux, P., Bureau, G. and Pascat, B.: Int. J. Food Sci. Technol. Vol. 28(1993), p.68.

[4] Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrett, E.H. and Busta, F.F.: Compr. Rev. Food Sci. Food Saf. Vol. 2(2003), p.156.

DOI: 10.1111/j.1541-4337.2003.tb00032.x

[5] Saltveit Jr., M.E.: In: Saltveit, M.E. (Ed. ), Proceedings of the 7th International Controlled Atmosphere Research Conference. Vol. 4(1997), p.107.

[6] Kader, A.A.: Food Technol. Vol. 40(1986), p.101.

[7] Ares, G., Lareo, C. and Lema, P.: A review. Fresh Produce. Vol. 1(2007), p.35.

[8] Roy, S., Anantheswaran, R.C. and Beelman, R.B.: J. Food Sci. Vol. 61(1996), p.396.

In order to see related information, you need to Login.