Abstract
In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O29% CO285% N2 and having the volume ratio of 15 g. Mints in this group also maintained the higher sensory quality, chlorophyll content and POD enzyme activity. The shelf life was prolonged to 14 days.
Publication Date
4-28-2018
First Page
136
Last Page
139
DOI
10.13652/j.issn.1003-5788.2018.04.028
Recommended Citation
Si, CHEN; Xiangning, CHEN; Li, XU; Huijun, LIU; Na, XU; and Jing, ZHOU
(2018)
"Effect of different packaging materials and modified atmosphere on preservation of mint,"
Food and Machinery: Vol. 34:
Iss.
4, Article 28.
DOI: 10.13652/j.issn.1003-5788.2018.04.028
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/28
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