关键词: 银条, 净菜, 保鲜, 低温, 气调包装

Abstract: The study was carried out to investigate the effects of technique of low temperature combined with modified atmosphere packaging(MAP) on extending the fresh-keeping quality and shelf-life of the minimally processed Stachys floridana Schuttl.ex Benth. The results showed that compared with control(samples kept at room temperature condition),treatment of low temperature combined with MAP can significantly inhibit the increasing rate of weight loss and indexes of wilting and browning significantly(p < 0.01),reduce the loss of ascorbic acid and slow down the increases of relative permeability of cell membrane and malondialdehyde(MDA) content. Thus the technique is effective in maintenance of good quality and long shelflife of minimally processed Stachys floridana Schuttl.ex Benth.

Key words: Stachys floridana Schuttl.ex Benth, minimally processed, fresh-keeping, low-tempreture, modified atmosphere package(MAP)