M. S. Dam, L. Nguyen, T. Zsom, G. Hitka, I. Zeke, L. Friedrich
{"title":"穿孔包装对鲜切胡萝卜贮藏品质的影响","authors":"M. S. Dam, L. Nguyen, T. Zsom, G. Hitka, I. Zeke, L. Friedrich","doi":"10.1556/446.2020.10002","DOIUrl":null,"url":null,"abstract":"The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of perforation packaging on quality of fresh-cut carrot during storage\",\"authors\":\"M. S. Dam, L. Nguyen, T. Zsom, G. Hitka, I. Zeke, L. Friedrich\",\"doi\":\"10.1556/446.2020.10002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.\",\"PeriodicalId\":20837,\"journal\":{\"name\":\"Progress in Agricultural Engineering Sciences\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Progress in Agricultural Engineering Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1556/446.2020.10002\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Agricultural Engineering Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1556/446.2020.10002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of perforation packaging on quality of fresh-cut carrot during storage
The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.
期刊介绍:
The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.