Effects of packing ways on logistics preservation quality of broccoli

Authors

YAN Kaiya, College of Food Science, Southwest University, Chongqing 400715, China; Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on
HE Yezi, College of Food Science, Southwest University, Chongqing 400715, China; Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on
ZHANG Min, College of Food Science, Southwest University, Chongqing 400715, China; Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on

Abstract

In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of coolant with ordinary packing bag and micro-perforated packing bag can improve preservation quality in condition of higher temperature caused by reduced use level of coolant. The research results provide a new idea for the low-cost preservation technology of broccoli.

Publication Date

4-28-2016

First Page

155

Last Page

159

DOI

10.13652/j.issn.1003-5788.2016.04.037

Recommended Citation

Kaiya, YAN; Yezi, HE; and Min, ZHANG (2016) "Effects of packing ways on logistics preservation quality of broccoli," Food and Machinery: Vol. 32: Iss. 4, Article 37.
DOI: 10.13652/j.issn.1003-5788.2016.04.037
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/37

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