Effect of Polylactic Acid Film Packaging on Preservation of Broccoli

doi:10.7506/spkx1002-6630-201614049

Abstract

Abstract:

Polylactic acid (PLA) film was applied to preserve broccoli with polyethylene (PE) film packaging and without
packaging as controls. The effect of PLA film on preservation of broccoli quality was investigated by periodically recording
quality changes during storage at a constant temperature of (20 ± 3) ℃. The results showed that the vitamin C and
chlorophyll contents of broccoli were declined, while the relative conductivity and peroxidase (POD) activity were increased
during storage under all three packaging conditions. The broccoli packaged in PLA film showed minimum changes. From
the above results it is clear that PLA film can preserve broccoli quality obviously and effectively prolong its shelf life at
normal temperature.

Key words: broccoli, polylactic acid (PLA), quality, room temperature shelf life

CLC Number:

TS255.1

LI Wei, ZHANG Yizhu, FU Zhengyi, ZHANG Weiyang, CHENG Shujun. Effect of Polylactic Acid Film Packaging on Preservation of Broccoli[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614049.

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