Diced pork with green peas

To analysis the effect of modified atmosphere packaging(MAP) on the quality of the produce,fresh pea were packaged in different initial gas composition,ranging from 9 to 13% O2,1 to 7% CO2 and 80 to 90% N2,three commercial packaging films(LDPE,CPP and OPP/PE),and stored for seven days at 5℃,85% relative humidity.

对青豌豆采用6组不同初始气体组分、3种包装材料进行气调包装,在5℃,相对湿度85%的环境下贮藏7d后,测定青豌豆的相关质量指标,并与未包装产品进行比较,结果表明气调包装对青豌豆保鲜效果显著;在此基础上,用主成分分析法构造了气调包装产品质量的综合评价模型,对气调包装青豌豆质量进行综合评价,得出青豌豆气调包装的最佳初始气体组分,分析了不同包装材料对青豌豆气调包装质量的影响。

The respiration rate of pea was measured by the close system method and the permeable system method.

采用封闭系统、渗透系统法测算青豌豆呼吸速率,应用Michaelis-Menten式方程、二次方程式进行呼吸速率模型参数表征。