Abstract
In order to extend the preservation period of fresh-cut lotus, three kinds of packaging films were applied to investigate the modified atmosphere effect on fresh-cut lotus. In the experiments, LDPE packaging was used as control while laboratory, self-made SBS/LDPE packaging with and without thymol natural extract active MAP packaging were comparatively studied. The quality properties of samples were measured during 8 days at 4 ± 1 °C and 60 ± 2 % relative humidity. The gas concentration in the package atmosphere and the physiological parameters including browning index, weight loss, hardness, and appearance were measured periodically. The experimental results show that thymol active packaging can slow down the fresh-cut lotus respiration and thus extend the preservation period of fresh vegetables.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Meng, X., Gao, Z., & Jiang, N. (2008). Recent progress on processing and preservation techniques of fresh-cut fruit. Preservation and Processing, 05, 4–7. (In Chinese).
Atda, E., Abe, K., & Yamauchi, N. (1990). Physiological activities of partially processed fruits and vegetables. Food Technol, 44(116), 120–122.
Gil, M. I., Aguayo, E., & Kader, A. (2006). Quality changes and nutrientretention in fresh-cut versus whole fruits during storage. Journal of Agriculture and Food Chemistry, 54, 4284–4429.
Zhen, Z. (2009). Fresh-cut fruit browning mechanism and effective way to control. Preservation and processing, 04, 5–7. (In Chinese).
Liu, J. (2008). Study on fresh-cut fruits and vegetables in question and control. Chinese fruits and vegetables, 03, 49. (In Chinese).
Song, X. X., Hu, W., Bi, Y., & Jiang, A. (2013). Progress key enzyme enzymatic browning of fruits and vegetables fresh-cut. Food Industry, 15, 390–392. (In Chinese).
Xu, W., Li, D., & Fu, D. (2013). Preparation and measurement of controlled release SO2 fungicide active packaging at room temperature. Packaging Technology and Science, 26(S1), 51–58. (In Chinese).
Yanru, J. I., Fu, Y., Li, D., & Xu, W. (2014). Effects of Molecular Sieve or 1-methylcyclopropene combined with SBS/LDPE packaging on the shelf-life of cherry tomatoes. Applied Mechanics and Materials, 469, 180–184. (In Chinese).
Zhenze, W. U. (2001). Modified atmosphere packaging of fresh fruits and vegetables. Packaging world, 03, 84–86. (In Chinese).
Tao, Y., & Lu, L. (2004). Fruits and vegetables modified atmosphere packaging modified atmosphere packaging mechanism. Electrical and mechanical information, 05, 37–41. (In Chinese).
Zhang, C. (2004). Study respiration models in modified atmosphere packaging of fruits and vegetables for development. Agricultural engineering Newspaper, 20, 281–285. (In Chinese).
Glesias, I., Echeverria, G., & Soria, Y. (2008). Differences in fruit colour development. Anthocyanin content, fruit quality and consumer acceptability of eight ‘Gala’ apple strains. Scientia Horticulturae, 119(1), 32–40.
Acknowledgments
This work was supported by the Institute Level Youth Talent Program(No. 09000114/076), Institute Level Scientific Research Project (E-b-201503) of Beijing Institute of Graphic Communication and Beijing Municipal undergraduate research program.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer Science+Business Media Singapore
About this paper
Cite this paper
Fu, Y., Liu, H., Fu, L., Xu, W., Li, D. (2016). Preservation Effect of Thymol Active MAP Packaging on Fresh-Cut Lotus Root. In: Ouyang, Y., Xu, M., Yang, L., Ouyang, Y. (eds) Advanced Graphic Communications, Packaging Technology and Materials. Lecture Notes in Electrical Engineering, vol 369. Springer, Singapore. https://doi.org/10.1007/978-981-10-0072-0_66
Download citation
DOI: https://doi.org/10.1007/978-981-10-0072-0_66
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-10-0070-6
Online ISBN: 978-981-10-0072-0
eBook Packages: EngineeringEngineering (R0)