关键词: 形状记忆高分子智能膜, 蔬菜, 感官品质, 维生素损失

Abstract: Objective: Under condition of cold storage, to evaluate the effects of SMP on foods sensory and nutritional quality. Method: Six kinds of vegetables were refrigerated in three boxes separately. Box A was sealed with polyethene sheet, while box B was covered by a board with SMP sheet, and box C covered with a board with humidity adjusting function. After cooling for 5 or 10 days, sensory indexes of vegetable outlook, touches, smells, fondness and edible degree were scored by six practical lab gourmets. Contents of vitamin C, B2 and carotene were respectively assayed. Results: After refrigeration, moisture content and sensory quality score in vegetables of box B are significantly higher than those in vegetables of box A and box C(p<0.05), although sensory quality score is time dependently decreased(p<0.01). The results of vitamin analysis showed that the loss of vitamin C after refrigeration is mostly affected by vegetable species and storage time. Interaction between time and species is significant (p<0.01). However, the difference in other vitamins losses among 3 boxes is not significant. Conclusion: It was shown that SMP may have potential effect on improvement of food sensory quality, but no effect of vitamins protection from loss is observed.

Key words: shape memory polymer smart sheet, vegetable, sensory quality, vitamin loss