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《Packaging Journal》 2017-05
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Color Preservation and Fresh-Keeping Packaging of Fresh Cut Cantaloupe for Online Shopping

XU Tao;YANG Fuxin;LIANG Chao;JIANG Yue;CHENG Long;SUI Yue;College of Food Science and Technology,Shanghai Ocean University;  
Cantaloupe was used as the raw material and soaked in solutions of different concentrations of salt,sugar and vinegar at room temperature. Three different films were selected for packaging,while weight loss,color and other indexes were tested every three days for the judgment of preservation condition. The results showed that different concentrations of salt,sugar,vinegar solution had different effects on fresh-keeping of the melon. With the mass fraction of salt of 0.7%,vinegar of 1.1%,sugar of 0.1% and packed in 15 FPPE film,fresh-keeping effect for fresh cut cantaloupe was good. The storage time of fresh cut cantaloupe under normal temperature could obviously be prolonged under the said optimal conditions,so as to produce considerable economic benefits.
【Fund】: 国家863计划基金资助项目(2012AA0992301);; 上海市科学技术委员会工程中心建设基金资助项目(11DZ2280300);; 上海市助推计划基金资助项目(2013CL1312HY);; 上海市产学研基金资助项目(15cxy69);; 上海高校一流学科基金资助项目(A2-2019-14-0003)
【CateGory Index】: TS206;TS255.3
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