Main content area

Design and application of a passive modified atmosphere packaging for maintaining the freshness of Chinese cabbage

Yang, Da, Li, Dongli, Xu, Wencai, Liao, Ruijuan, Shi, Jiazi, Fu, Yabo, Wang, Jigang, Wang, Yajun, He, Xiaohui
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.94 pp. 136-141
Brassica rapa, Chinese cabbage, ambient temperature, ascorbic acid, carbon dioxide, freshness, headspace analysis, modified atmosphere packaging, oxygen, raw materials, storage time, total soluble solids, water vapor
We designed two types of passive modified atmosphere packaging (PMAP) on the basis of mult-piece films integration design using films A (films with high water vapor transmission rate) and E (films with high oxygen transmission rate (OTR) and high carbon dioxide transmission rate) as raw materials. The two types of PMAP were evaluated for their influence on headspace gas in packaging and appearance quality, vitamin C, soluble solid content, and water loss in Chinese cabbage (Brassica rapa). Results show that PMAP can effectively delay the respiration of Chinese cabbage, thereby reducing nutrient loss, maintaining appearance quality, avoiding fog, and extending storage time from two to five days at room temperature.