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Document IIF

Effets du pré-refroidissement à air forcé, du transport à basse température et des différentes méthodes de vente au détail sur la qualité du choy sum.

Effects of forced-air precooling, low temperature transportation and different retailing methods on the quality of Chinese flowering cabbage.

Numéro : 1064

Auteurs : LIU S., ZHONG Y., ZHANG Q., LU Y.

Résumé

The objective of this experiment was to evaluate the effects of different retailing methods on the quality of Chinese flowering cabbage after forced forced-air precooled to 3℃ and 0℃ transportation with antianti-fogging bacteriostatic film for 3d. Chinese flowering cabbage was used by four simulated retai ling methods. Chinese flowering cabbage were sold with wrapped and unwrapped at 4℃ and 20 ℃. The results showed that yellowing and deterioration of Chinese flowering cabbage occurred quickly at 20℃. The retailing quality of Chinese flowering cabbage with an anti -fogging bacteriostatic
film at 4℃was the best. After 2d retailing, sensory evaluation, weight loss, hardness, yellowing index, soluble solid, vitamin C , chlorophyll and s soluble protein contents of Chinese flowering cabbage with anti anti-fogging bacteriostat ic film at 4 4℃were 8.1, 2.51%, 34.38N, 2.05%, 2.96%, 28.41mg/100g, 0.248mg/g and 0.879mg/g, respectively.

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Format PDF

Pages : 8 p.

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  • Prix public

    20 €

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    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effects of forced-air precooling, low temperature transportation and different retailing methods on the quality of Chinese flowering cabbage.
  • Identifiant de la fiche : 30032507
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1064

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