Design and Application of Modified Atmosphere Package for Whangkeumbae Pears

doi:10.7506/spkx1002-6630-201022108

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 480-483.doi: 10.7506/spkx1002-6630-201022108

• Packaging & Storage • Previous Articles Next Articles

Design and Application of Modified Atmosphere Package for Whangkeumbae Pears

YE Xing-hua，JIANG Qi-yong，LIU Meng，ZHOU Wei-ning，WANG Mei-lan*，ZHOU Zhi-cai

Food Science and Engineering Research Institute, Yantai University, Yantai 264005, China

Received:2010-03-23 Revised:2010-09-25 Online:2010-11-25 Published:2010-12-29
Contact: WANG Mei-lan E-mail:zzc555@ytu.edu.cn

Abstract

Abstract:

In order to improve the storage period of Whangkeumbae pears, the modified atmosphere package (MAP) was designed through orthogonal experiments and multiple regressions. The optimal atmosphere compositions of MAP were composed of 1.5%－2.4% CO2 and 14%－15.9% O2. The storage period of Whangkeumbae pears can be improved to 210 days with satisfactory quality.

Key words: Whangkeumbae pear, modified atmosphere package, optimal atmosphere composition, regression equation

CLC Number:

YE Xing-hua，JIANG Qi-yong，LIU Meng，ZHOU Wei-ning，WANG Mei-lan*，ZHOU Zhi-cai. Design and Application of Modified Atmosphere Package for Whangkeumbae Pears[J]. FOOD SCIENCE, 2010, 31(22): 480-483.

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Design and Application of Modified Atmosphere Package for Whangkeumbae Pears

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