Effect of different packaging methods and cold storage on quality and shelf life of red sweet pepper.
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http://www.iifiir.org/clientBookline/service/reference.asp?INSTANCE=EXPLOITATION&OUTPUT=PORTAL&DOCID=IFD_REFDOC_0015917&DOCBASE=IFD_REFDOC&SETLANGUAGE=FR
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资源简介：
The effects of different film bags (0.06 mm polyvinyl chloride (PVC), 0.02 mm polyethylene (PE), microporous film) on the quality of red sweet pepper during 28 days storage at 9±0.5°C were studied. The results showed that film bag packaging effectively maintained the storage quality of red sweet pepper; the fresh-keeping effect of 0.06 mm PVC bag on red sweet pepper was the best among different packaging methods. The red sweet pepper packed with PVC bag held best quality with the lowest weight loss and no decay during 28 days storage at 9±0.5°C. The sensory score, weight loss, content of soluble solid and vitamin C of red sweet pepper packed with 0.06 mm PVC bag after 28 days storage at 9±0.5°C were 3.5, 3.64 %, 8.4 %, 384.52 mg/100g, respectively.
提供机构：
International Institute of Refrigeration (IIR)
创建时间：
2016-10-03
