Comparative Study on Gas Changes and Nutritional Quality of Four Kinds of Shipped Vegetables Mixed Storage with Silicone Window and Common Fresh-Keeping Bags

Abstract:

A comparative study of the mixed storage effects with silicone window and common fresh-keeping bags was carried out on four kinds of common shipped vegetables，including pakchoi，green cabbage，broccoli and wild rice stem. The vegetables were packed by high density polyethylene bags with silicone window(its area was 25 cm2) and stored at 2 ±0.5 ℃. The concentrations of O2 and CO2，the weight loss rates，respiratory intensities，the contents of ascorbic acid，chlorophyll and malondialdehyde(MDA)，the browning degrees，the contents of soluble solids and soluble sugars were determined every three days. The result revealed that the storage effects of the four mixed vegetables with silicone window were better than that of common fresh-keeping bags.