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Effects of different internal and external packaging on precooling rate and cold chain quality of green bell pepper.

Number: 1027

Author(s) : LU Y., LIU S., LIN Z., XUE J., SHANG K., WANG X., WANG B., WANG Q.

Summary

In order to study the effects of plastic basket, corrugated carton, plastic basket add anti-fog film, corrugated carton add anti-fog film packaging on precooling rate and cold chain quality of green peppers, four groups were forced-air precooled from 22 ~ 25℃ to 9℃. Two groups without internal packaging were packed by anti-fog film after precooling. Then, all groups moved to cold room at 10℃ for 8 days storage, 2 days simulated transportation and 2 days marketing. The results showed that the precooling times of the four groups were 55, 60, 85 and 135 min, respiration intensities were 2.21, 2.47, 2.52 and 2.56 mg CO2/(kg·h), and weight losses after precooling were 0.41, 0.39, 0.18 and 0.17 %, respectively. The fastest precooling rate and the best keeping fresh quality were obtained using plastic box and cold chain. TSS, VC, chlorophyll and total phenolic contents of green bell peppers after cold chain were 3.85%, 56.07 mg/100g, 46.22 mg/kg and 0.94 OD280/g, respectively.

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Pages: 10 p.

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Details

  • Original title: Effects of different internal and external packaging on precooling rate and cold chain quality of green bell pepper.
  • Record ID : 30032567
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1027

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