Preservative Effect of MAP and Near Freezing Point Storage on Housui Pear

doi:10.7506/spkx1002-6630-201024098

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 449-452.doi: 10.7506/spkx1002-6630-201024098

• Packaging & Storage • Previous Articles Next Articles

Preservative Effect of MAP and Near Freezing Point Storage on Housui Pear

WANG Zhi-hua，JIANG Yun-bin，WANG Wen-hui，DING Dan-dan，SHEN Chun-miao，
WANG Rong-hua，TONG Wei，JIA Xiao-hui

Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China

Received:2010-03-02 Revised:2010-11-14 Online:2010-12-25 Published:2010-12-29
Contact: WANG Wen-hui E-mail:wenhuiw@263.net

Abstract

Abstract:

Housui pears were used as the raw materials to investigate the preservative effects of modified atmosphere package (MAP) bags coupled with 1-MCP treatment at different concentrations and near-freezing point storage. Results indicated fruits could maintain excellent quality in 0.02 mm PE and 0.04 mm PVC bags coupled with 0.5 μL/L 1-MCP treatment. In addition, Housui pears exhibited high CO2-resistant capability and no harm was observed under the condition of 3.0%－4.0% CO2. Fresh firmness was negatively correlated with polygalacturonase (PG) activity (P ≤ 0.05). Housui pear could maintain excellent quality and flavor for 150 days at － 1 ℃, and approximately 120 days at 0 ℃.

Key words: Housui pear, modified atmosphere package(MAP), 1-MCP, near freezing storage, quality

CLC Number:

S661.2

WANG Zhi-hua，JIANG Yun-bin，WANG Wen-hui，DING Dan-dan，SHEN Chun-miao，. Preservative Effect of MAP and Near Freezing Point Storage on Housui Pear[J]. FOOD SCIENCE, 2010, 31(24): 449-452.

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Preservative Effect of MAP and Near Freezing Point Storage on Housui Pear

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