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Sodium chloride combined with polypropylene film can maintain the quality of fresh-cut ginger
Food Packaging and Shelf Life ( IF 8.5 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.fpsl.2020.100541 Yunmeng Zhang , Yong Peng , Ruyu Jia , Qingguo Wang , Xiangqin Lou , Jingying Shi
Food Packaging and Shelf Life ( IF 8.5 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.fpsl.2020.100541 Yunmeng Zhang , Yong Peng , Ruyu Jia , Qingguo Wang , Xiangqin Lou , Jingying Shi
Abstract Fresh-cut ginger is easy to become browning and wilting. In this study, fresh-cut ginger was dipped with different concentration of sodium chloride (NaCl), packed with two different films, and stored at 5 °C for 20 d. The results showed that the optimum concentration of NaCl was 0.05 mol L−1, the appropriate packaging material was polypropylene (PP, 0.05 mm), and the combined treatment could significantly (P
中文翻译：
氯化钠结合聚丙烯薄膜可保持鲜切姜的品质
摘要 鲜切生姜易褐变、萎蔫。在本研究中，鲜切姜用不同浓度的氯化钠 (NaCl) 浸泡，用两种不同的薄膜包装，并在 5°C 下储存 20 天。结果表明，NaCl的最佳浓度为0.05 mol L-1，适宜的包装材料为聚丙烯（PP，0.05 mm），联合处理可显着（P
更新日期：2020-09-01
中文翻译：
氯化钠结合聚丙烯薄膜可保持鲜切姜的品质
摘要 鲜切生姜易褐变、萎蔫。在本研究中，鲜切姜用不同浓度的氯化钠 (NaCl) 浸泡，用两种不同的薄膜包装，并在 5°C 下储存 20 天。结果表明，NaCl的最佳浓度为0.05 mol L-1，适宜的包装材料为聚丙烯（PP，0.05 mm），联合处理可显着（P
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