Effects of Storage Temperature and Packaging Model on Physiological Changes of Chrysanthemum nankingense during Storage

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 497-500.

Previous Articles Next Articles

Effects of Storage Temperature and Packaging Model on Physiological Changes of Chrysanthemum nankingense during Storage

ZHAO Yong-Gan, XING Hou-Yin, ZHANG Yong, LI Yan-Qing, YU Zhi-Fang

1.College of Food Science and Technology, Nanjing Agricultural Univercity, Nanjing 210095, China; 2.Nanjing Vegetable Institute, Nanjing 210095, China; 3.Nanjing Agriculture Technology Extendable Station, Nanjing 210095, China

Online:2007-07-15 Published:2011-10-24

Abstract

Abstract: The effects of storage temperature (room temperature, 10+1℃and 0+1℃) and packaging mode on physiological changes of Chrysanthemum nankingense were investigated. The results showed that the respiratory rate, O2· and MDA (malondia-ldehyde) contents, rate of relative electric conduction, and activities of PPO(polyphenol oxidase) and POD(peroxidase) of Chrysanthemum nankingense are all lowered at 0℃. The results also showed that loose-sealing packaging is better than open packaging for the control of physiological changes of Chrysanthemum nankingense at temperature of 10℃ and 0℃, but it is contrary at room temperature.

Key words: Chrysanthemum nankingense, packaging mode, storage temperature

ZHAO Yong-Gan, XING Hou-Yin, ZHANG Yong, LI Yan-Qing, YU Zhi-Fang. Effects of Storage Temperature and Packaging Model on Physiological Changes of Chrysanthemum nankingense during Storage[J]. FOOD SCIENCE, 2007, 28(7): 497-500.

[1]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[2]	XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin. Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability [J]. FOOD SCIENCE, 2021, 42(13): 223-232.
[3]	ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua. Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot [J]. FOOD SCIENCE, 2019, 40(9): 213-219.
[4]	SONG Gongshuai, ZHANG Mengna, PENG Xi, ZHU Fengxian, SHEN Qing, DAI Zhiyuan. Quality Changes in Crude and Refined Fish Oil at Different Storage Temperatures [J]. FOOD SCIENCE, 2018, 39(21): 237-244.
[5]	YANG Xue, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Effects of Starch, Flaxseed Gum and Storage Temperature on Sausage Quality Evaluated by Factorial Design [J]. FOOD SCIENCE, 2017, 38(13): 1-6.
[6]	WU Qizi1, CHEN Xue1, LIU Huan1, FANG Xubo1,2, CHEN Xiao’e1,*, LIN Yanguo3. Predictive Modelling of Shelf Life for Scomber japonicus Stored at Different Temperatures [J]. FOOD SCIENCE, 2015, 36(22): 232-236.
[7]	YANG Zongqu1,2, LI Changkan1,2,3, QU Jinzhu1, LEI Zhihua1, LI Yuhua1, ZHAO Qi1. Quality Preservation of Postharvest ‘Heyin’ Pomegranate [J]. FOOD SCIENCE, 2015, 36(18): 267-271.
[8]	XIE Yu-hua1,2, SONG Hong-bo1,, LIU Sheng2,, JIA Li-e2, JI Nai-yi2, GAO En-yuan2,3, WANG Li-bin2. Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns [J]. FOOD SCIENCE, 2014, 35(2): 282-286.
[9]	CAI Xiu-zhen, PANG Guang-chang*. Effects of Different Storage Temperatures on the Activities of Fourteen Enzymes Involved in Sucrose Metabolism in Hami Melon [J]. FOOD SCIENCE, 2014, 35(2): 271-276.
[10]	WANG Yuan1,2, SONG Jiang-feng2,*, LIU Chun-quan2,3, LI Da-jing2,3. Changes of Sucrose Metabolism and Related Enzyme Activities in Vegetable Soybean at Different Storage Temperatures [J]. FOOD SCIENCE, 2014, 35(18): 185-189.
[11]	WANG Jian-hui, JIN Na, LIU Yong-le*, WANG Fa-xiang, LI Xiang-hong, YU Jian. Effect of Low Temperature on Postharvest Physiology of Xiang Lotus Seeds [J]. FOOD SCIENCE, 2014, 35(18): 209-213.
[12]	LI Lei-lei, WANG Su-ying*. Quality and Bacterial Phase Variations of Penaeus vannamei during Low-Temperature Storage [J]. FOOD SCIENCE, 2014, 35(18): 246-251.
[13]	. Effects of storage temperature on the carotenoid content of ‘Cara Cara’ navel orange (C. sinensis Osbeck) [J]. FOOD SCIENCE, 2013, 34(4): 255-260.
[14]	ZHUANG Yan，ZHANG Ting，HAN Yong-bin，GU Zhen-xin. Effects of Ice Water Precooling and Storage Temperature on Physiological and Biochemical Characteristics of Oenanthe javanica [J]. FOOD SCIENCE, 2013, 34(24): 279-284.
[15]	YU Li-mei，LIU Zhao-xia，CHEN Hai-guang，YANG Min. Effect of Storage Temperature on Cell Metabolites of Mangosteen Shell and Pulp Quality [J]. FOOD SCIENCE, 2013, 34(20): 318-322.

Effects of Storage Temperature and Packaging Model on Physiological Changes of Chrysanthemum nankingense during Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments