作　　者： ; ;

机构地区： 中山火炬职业技术学院包装印刷系

出　　处： 《湖北民族学院学报（自然科学版）》 2013年第1期108-110,共3页

摘　　要： 用打孔度分别为0%、0.25%、0.35%、0.42%的低密度聚乙烯包装袋对西红柿进行包装,测定了包装后西红柿的失重率、硬度和感官评定值等品质变化.研究结果表明,在低密度聚乙烯上打孔对西红柿保鲜效果有一定的影响.打孔度过大或过小均不好,以0.25%打孔度的低密度聚乙烯保鲜效果为最好. The paper determined the changes of quality on tomato packed in low density polyethylene(LDPE) with different punched degrees.The punched degrees of LDPE were 0%,0.25%,0.35% and 0.42% respectively.Through analysis on weight loss,hardness and sensory value,it proved that perforated LDPE has influence on preservation effect of tomato.The results showed that the punched degree can't be too big,or too small,but 0.25% made the best results.

关 键 词： 西红柿 低密度聚乙烯 打孔度 保鲜效果

领　　域： [农业科学] [农业科学]