Effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis

Authors

YANG Hui, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
MAO Weilin, Chaohua Coal, Zhengzhou Coal Industry Group Co., Ltd., Xinmi, Henan 452385, China
ZHAO Shouhuan, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
ZHAO Hongyuan, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
ZHANG Le, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
SHI Guanying, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
WANG Xiaomin, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
WANG Zhaogai, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China

Abstract

Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm² (0.14% of total area), which decreased the weight losses, postponed the decrease of ascorbic acid content, soluble protein content, total polyphenol content, soluble sugar content, chlorophyll content, flavonoid content, reduced the accumulation of MDA, inhibited PPO activities so as to keep storage quality of Toona sinensis better.

Publication Date

9-28-2017

First Page

121

Last Page

125,140

DOI

10.13652/j.issn.1003-5788.2017.09.026

Recommended Citation

Hui, YANG; Weilin, MAO; Shouhuan, ZHAO; Hongyuan, ZHAO; Le, ZHANG; Guanying, SHI; Xiaomin, WANG; and Zhaogai, WANG (2017) "Effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis," Food and Machinery: Vol. 33: Iss. 9, Article 26.
DOI: 10.13652/j.issn.1003-5788.2017.09.026
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/26

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