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《Packaging and Food Machinery》 2017-04
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Preparation and Application of Composite Preservative Paper

QIN Xiao-fang;WANG Jian-qing;WANG Yu-feng;WANG Meng;College of Packaging & Printing Engineering,Tianjin University of Science and Technology;China Packaging Research &Test Center;  
In order to improve the preservation effect of nectarine fruit,a new composite preservative paper coated with PVA as the barrier layer,Oregano essential oil and 1-methylcyclopropene(1-MCP)as preservative was prepared,it both can antibacterial and inhibit the activity of ethylene,delay the breathing process of nectarine.And the release regularity of the essential oil's antimicrobial components and of the 1-MCP were studied by using the GC-MS;Actual preservation effect of self-made composite preservative paper to nectarine fruit was tested by measuring the respiratory intensity and decay index.The results show that this new composite preservative paper has good resistance to reservoir properties,could significantly inhibit the nectarine respiration intensity,reduce the decay index. The preservation effect is obviously superior to the single use oregano essential oil or 1-MCP.This new type of composite preservative paper on respiratory jump variant of nectarine with good preservation effect,provides an effective method for this type of fruits and vegetables preservation.
【Fund】: 国家科技支撑项目(2015BAD16B05)
【CateGory Index】: TS255.3;TS761.2
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