Effect of poly (ε-caprolactone) modified atmosphere packaging film on postharvest quality of spinach

Authors

CHENG Peifang, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
DONG Tungalag, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
CHUN Yan, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
HU Jian, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
YUN Xueyan, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China

Abstract

In order to investigate the fresh-keeping effect of PCL modified atmosphere packaging film on spinach. The effects of unpacked, LDPE film（control）and PCL film packaging treatments on postharvest quality of spinach during storage at 4 ℃ were studied. The results indicated that compared with the control group of unpacked both of the packaging films could improve the postharvest quality of the spinach, and PCL packaging treatment group could be better in the development of initial atmosphere suitable for the storage of spinach. Moreover, PCL film was better in delaying the increase of weight loss ratio and inhibiting the degradation of chlorophyll and reduce its yellowing. In addition, it was found to be effective to inhibit the accumulation of malondialdehyde content and retard the postharvest senescence. Furthermore, it also could help to maintain the better sensory quality of spinach.

Publication Date

2-28-2018

First Page

133

Last Page

137

DOI

10.13652/j.issn.1003-5788.2018.02.029

Recommended Citation

Peifang, CHENG; Tungalag, DONG; Yan, CHUN; Jian, HU; and Xueyan, YUN (2018) "Effect of poly (ε-caprolactone) modified atmosphere packaging film on postharvest quality of spinach," Food and Machinery: Vol. 34: Iss. 2, Article 29.
DOI: 10.13652/j.issn.1003-5788.2018.02.029
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/29

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