Effect of Two Fresh-keeping Bags on Fresh-cut Pumpkin of Low Temperature Storage
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Abstract:
Fresh-cut pumpkin has the characteristics of fresh, nutritious, convenient and edible, and as the trend of concerns in fresh-cut vegetables and fruits dramatic increased, the further research and development in this area are expected. No pest, same maturity and size pumpkin “MiBen” was selected and fresh-cutted, packed by PE plastic bag and modified atmosphere bag and then stored at 4 ℃. The weight loss rate, hardness, ethylene production, MDA, the contents of vitamin C, soluble protein, polysaccharide and arotenoid during storage were investigated. Results showed that after storage of 12 d ,modified atmosphere bag and PE plastic bag effectively (P<0.05) delayed ethylene production and MDA accumulation, declined CAT and POD activities, and delayed the decrease in hardness and the increase in weight loss rate of fresh-cut pumpkin. .The contents of vitamin C, soluble protein, polysaccharide and arotenoid in PE plastic bag and modified atmosphere bag were 1.1, 0.7, 0.4 times and 2.1, 1.5, 1.6, 1.1 times, respectively, more than the control. Meanwhile, modified atmosphere bag maintained better quality and nutrition of fresh-cut pumpkin during the whole storage than PE plastic bag.
