Study On The Film Packaging Of Pak-Choi

The Pak-choi is a kind of the popular vegetables. It has not only the fresh flavor and good tasty, but also the higher nourishment value .But the Pak-choi is soft and contains plenty moisture.The physiology function is active.The Pak-choi is very easy getting aging and putrefied.Therefor it's quality changed a lot,we considered the Pak-choi the easy putrefied agricultural product. The package life of the Pak-choi is very short, so how to keep it fresh is a big problem for storage and transportation.The research on this area is not enough yet.This paper studied on prolonging package life of the Pak-choi with modified atmosphere packaging(MAP).It needs some knowledge such as Material Science, Plant Physiology,Food Analysis, Method of Statisticses analysis using computer etc.The mathematical model of gas exchanging for MAP of Pak-choi was established after many experiments on the respiration characteristic of Pak-choi and permeation characteristic of films;The effects of different temperatures and plastic bags on the change in quality of Pak-choi were also studied in this paper. Experimental results have showed us that suitable film for Pak-choi MAP could be got by using the mathematical model.The influence disciplinarian of surrounding temperature on the permeability rates of film and respiration rate of Pak-choi has been discovered.The mathematical model describing the relationship between respiration rate of Pak-choi and oxygen concentration in the package was established.The relationship between gas concentrations inside of a package and the change in quality of Pak-choi was studied. In terms of different temperature,the fitting gas concentrations and film category were decided.For getting a right way to choose packaging materials for MAP of Pak-choi the theoretical basis and practice direction were provided.