The Influence of Different Kinds of Plastic Wrap on the Preservation and Antibacterial Effects of Hongshan Stalk
LIANG Hui
LI Zixin
LI Fei
YAN Shoulei
ZHOU Weiyong
HE Jincui
Abstract：To extend the shelf life of Hongshan stalk,this article explored the effects of three types of plastic wrap on the preservation and antibacterial effects of Hongshan stalk.The biological characteristics,chromaticity,and gas content changes of Hongshan stalk during storage were measured,and sensory evaluation was conducted.The results showed that there were significant differences in the fresh-keeping effects of the three types of cling films on Hongshan stalk.The laboratory made antibacterial film and Clinley cling film had better fresh-keeping and color protection effects than PE bags,could inhibit the production of ethylene,inhibit the growth of microorganisms.Moreover,the oxygen content in Clinley cling film was higher than that in homemade antibacterial film and PE bag,and the carbon dioxide content was opposite.Therefore,homemade antibacterial film and Clinley cling film could inhibit the respiration of Hongshan stalk.The sensory perception of cauliflower in laboratory made antibacterial bags was better than that of Klein wrap,and far superior to PE bags.In summary,laboratory made antibacterial antibacterial films and Clinley cling films have better freshness preservation effects.Laboratory made antibacterial films provided a good material foundation for the freshness preservation of Hongshan stalk and have good market application prospects.
Keywords：Hongshan stalkpreservationethyleneantibacterial cling filmsensory evaluation
Publication Date：2023-12-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 1-6,26 )