The effect of different film packed on Chinese flowering cabbage quality was studied. After pre-cooling,Chinese flowering cabbage were stored at 0°Cwith polyethylene (PE) film, oriented polypropylene(OPP)film, anti-fog film, antibacterial fresh-keeping film and non-film for 25 days. The quality and nutritionwere measured periodically. The quality of different film packaging is better than non-film. Theanti-fog film packaging had the most obvious effect of inhibition of weight loss rate and reduced therate of decrease of chlorophyll and soluble protein content. The results showed that the quality ofanti-fog film packaging Chinese flowering cabbage was best after 25 days storage at 0°C with sensoryevaluation, weight loss rate, yellowing index, soluble solids content of 6.83, 3.42%, 7.76%, 3.6%. Thenutrient retention rates of vitamin C, chlorophyll and soluble protein were 35.1%, 42.2% and 60.2%,respectively. These nutritional indicators were found to be better than other packages.
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