Improvement of the Storage Quality of Mulberry Leaf Vegetable by Vacuum Precooling Combined with Modified Atmosphere Packaging Under Simulated E-commerce Logistics Conditions
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Abstract:
To explore a more effective preservation technology to prolong the shelf-life of mulberry leaf vegetables, the effects of vacuum precooling combined with modified atmosphere packaging (MAP) under different conditions on the appearance quality, weight loss rate,headspace gas partial pressure, respiration intensity and some nutrients of mulberry leaf vegetables were studied under simulated e-commerce logistics conditions, by comparing modified atmosphere packaging only (as the control). The results showed the two-sided effects of vacuum precooling on the quality of mulberry leaf vegetable. A lower precooling treatment (5 ℃) accelerated the deterioration of the quality of mulberry leaf vegetables thereby was not conducive to vegetable storage and preservation. Appropriate precooling treatment (15 ℃) could delay significantly the deterioration of appearance quality, inhibit respiration and reduce the loss of nutritional value. Vacuum precooling (15 ℃) combined with MAP could prolong the shelf life of mulberry leaf vegetables not less than 96 h under simulated e-commerce logistics conditions (non-cold chain). The respiration intensity of the mulberry leaf vegetables treated by vacuum precooling combined with MAP was remarkably lower than that of control (597.20~308 mg CO2/(kg h) vs 464.66~298 mg CO2/(kg h)), with the gas atmosphere in the package being maintained better (O2: 1.44~3.13 kPa, CO2: 7.30~7.56 kPa). After the 96-h storage, the mulberry leaf vegetables treated by vacuum precooling combined with MAP had a L* value higher than 0.52° and a* value lower than 0.41°, with the retention rates of polyphenol and vitamin C being increased by 7.89% and 7.00%, respectively. Accordingly, an appropriate vacuum precooling-MAP treatment could delay the decline of the postharvest quality of mulberry leaf vegetables. The research results not only provide an effective solution strategy for preserving mulberry leaf vegetables during logistics transportation at room temperature, but also are of great significance to enrich the existing technical theories for postharvest preserving mulberry leaf vegetables.
