Effects Of Perforated Film Packaging On Quality Of Fresh Leafy Vegetables

The leaf leaves a large surface area, high water content, tissue fragile, vulnerable to mechanical damage, often appear yellow, and help and decay, hard packaging storage,eventually leading to its shelf life shortened. perforated packaging can adjust the transmission rate of packaging and the oxygen permeation rate of water loss, leaf vegetables packaging preservation effect significantly faster. This paper selects two typical leafy vegetables (spinach and cabbage) as the research object, through the determination of sensory quality during storage the weight loss rate, VC content, chlorophyll content and titratable acid content, color, protein content and other indicators, effects of perforated film packaging on the quality of vegetables.And the different amount of additives, with different perforated packaging effects on leaf shelf life. The main research contents and conclusions are as follows:(1) By setting the different number of holes on the plastic film, aperture and hole position of the packaging and quality test of leafy vegetables has been studied. Packaging, packaging and sealing film perforated packaging leaf, sensory quality, stored at room temperature when the weight loss rate, VC content, titratable acid content, color, change of chlorophyll the content and protein content index, the optimum drilling parameters. The results show that the test,perforated packaging spinach size 0.9CM, hole number is 1 better, that on the third day of the spinach sensory score was 7, the weight loss rate is only 5.23%, the content of VC reduced to 8.04mg/100g, or 62.3%. protein content test perforated packaging of small green vegetables,diameter 0.9CM, hole number 1 is better, that on the fifth day of the spinach sensory score was 7, the weight loss rate is only 15.89%, VC decreased to 50.7%, a decrease of 22.5%. protein content.(2) Placed in perforated packaging additives can effectively adjust the humidity inside the packaging, ethylene content, and reduce the rate of respiratory metabolism, delaying yellowing and wilting of leaves, prolong the shelf life of vegetables. The experimental results show that the perforated packaging binding additives on the packaging of spinach, aperture 0.9cm,packing hole number for drilling parameters 1 of lime with 0.3gl-MCP 0.3g can make the spinach sensory score was 5, the weight loss rate is only 8.43%, the content of VC reduced to 4.97mg/100g, the protein content by 34.5%, so the shelf life is extended to 6 days. The perforated film packaging with preservative packaging of greengrocery, drilling parameters for the diameter of 0.5cm and the number of holes for the perforated film 1 of the package is placed in the 0.3g1-MCP 0.3g lime can better regulate the package inner environment, evaluation of its sensory quality was 7, the weight loss rate is only 6.38%, VC decreased by 65.7%, the color difference is 8.5, chlorophyll content Reduce the amount of 21.2%, protein content reduced by 18%,thus the shelf life of small vegetables extended to 7 days.(3) Perforated packaging without placing mixed additives can be fresh spinach and cabbage never packed 2 days were extended to 3 days and 5 days; perforated packaging additives can be placed spinach and small vegetables shelf life never placed additives for 3 days and 5 days, and extended to 6 days for 7 days, and the effect is better.