Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton

doi:10.3969/j.issn.1004-1524.2021.06.15

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (6): 1095-1103.DOI: 10.3969/j.issn.1004-1524.2021.06.15

• Food Science • Previous Articles Next Articles

Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton

TIAN Yutan^a(), MA Lu^b, LIU Juna^a^,^b, LI Dongdong^a^,^b, TAO Yingmei^a^,^b, ZHAO Xiaolu^a, MA Yanan^a, SUN Shaoyi^a, LIU Dunhua^a^,^b^,^*()

a. School of Food and Wine, Ningxia University, Yinchuan 750021, China
b. School of Agriculture, Ningxia University, Yinchuan 750021, China

Received:2020-09-20 Online:2021-06-25 Published:2021-06-25
Contact: LIU Dunhua

Abstract

Abstract:

To develop an edible composite film for storage of boiled mutton, taking rosemary (3%) composite film, tea polyphenol (3%) composite film and preservative film as control groups, boiled mutton was treated with different concentrations (1%, 3%, 5%) of wine pomace polyphenol chitosan CMC composite film and control films. The sensory characteristics, pH, color, thiobarbituric acid (TBA), TVB-N and total bacterial count of boiled mutton during cold storage [(4±1) ℃] were analyzed. The best composite film was selected according to the results, and volatile substances during storage were studied. The results showed that 5% wine pomace polyphenol chitosan CMC composite film were selected as the best treatment, it could effectively improved the color of mutton, delayed lipid oxidation, on the 9th day of storage, sensory characteristics and antibacterial activity of 5% polyphenol film treatment group were significantly (P<0.05) better than other composite film treatment groups, TVB-N was lower than the limit value; On the 12th day of storage, the pH value of 5% polyphenol film treatment group was significantly (P<0.05) lower than that of other composite film treatment groups. The storage time of mutton could be delayed to 9 days. There were some differences in volatile compounds among the 5% polyphenol film treatment groups with different storage time. Therefore, wine pomace polyphenol chitosan CMC composite film could effectively maintain the color of mutton during storage, inhibit oxidation, reduce corruption, prolong shelf life, and effectively maintain the edible quality of mutton during storage.

Key words: wine pomace polyphenols, chitosan, CMC, composite film, boiled mutton, storage

CLC Number:

TS251.5⁺3

TIAN Yutan, MA Lu, LIU Juna, LI Dongdong, TAO Yingmei, ZHAO Xiaolu, MA Yanan, SUN Shaoyi, LIU Dunhua. Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton[J]. Acta Agriculturae Zhejiangensis, 2021, 33(6): 1095-1103.

Figures/Tables 8

References 30

[1]	李月明, 刘飞, 姜雪晶, 等. 生物可降解膜在肉品保鲜中的应用研究进展[J]. 肉类研究, 2017,31(6):51-54.
	LI Y M, LIU F, JIANG X J, et al. Application of antibacterial slow-release biodegradable film in meat preservation: a review[J]. Meat Research, 2017,31(6):51-54.(in Chinese with English abstract)
[2]	CUI H Y, SURENDHIRAN D, LI C Z, et al. Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging[J]. Food Packaging and Shelf Life, 2020,24:100511. DOI URL
[3]	ALBERTOS I, MARTIN-DIANA A B, BURÓN M , et al. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelf life of fresh fish Burgers[J]. Food Packaging and Shelf Life, 2019,22:100382. DOI URL
[4]	王正荣, 马汉军. 迷迭香与壳聚糖涂膜对猪肉饼的复合保鲜效果[J]. 肉类研究, 2016,30(7):21-25.
	WANG Z R, MA H J. Preservation effect of chitosan coating incorporated with rosemary on pork patties[J]. Meat Research, 2016,30(7):21-25.(in Chinese with English abstract)
[5]	于林, 陈舜胜, 王娟娟, 等. 茶多酚改性胶原蛋白-壳聚糖复合膜对冷藏斜带石斑鱼的保鲜效果[J]. 食品科学, 2017,38(3):220-226.
	YU L, CHEN S S, WANG J J, et al. Preservation effect of collagen-chitosan blend film modified by tea polyphenols on grouper (Epinephelus coioides) fillets stored at 4 ℃[J]. Food Science, 2017,38(3):220-226.(in Chinese with English abstract)
[6]	祝美云, 林顺顺, 王颖. 壳聚糖复合膜对黄瓜生理特性的影响[J]. 浙江农业学报, 2010,22(6):774-778.
	ZHU M Y, LIN S S, WANG Y. Effects of composite film on cucumber’s physiological changes during storage[J]. Acta Agriculturae Zhejiangensis, 2010,22(6):774-778.(in Chinese with English abstract)
[7]	KY I, LORRAIN B, KOLBAS N, et al. Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties[J]. Molecules (Basel, Switzerland), 2014,19(1):482-506. DOI URL
[8]	高新梅. 饲粮不同水平葡萄籽酿酒残渣对育肥羊养分消化代谢的影响[D]. 石河子: 石河子大学, 2018.
	GAO X M. Effects of different levels of grape seed residue after distillation on nutrient digestion and metabolism in fattening sheep[D]. Shihezi: Shihezi University, 2018. (in Chinese with English abstract)
[9]	李浡, 李双石, 岳明星, 等. 酶法提取葡萄酒渣多酚的含量与抗氧化性分析[J]. 酿酒科技, 2017(12):37-40.
	LI B, LI S S, YUE M X, et al. Total polyphenol content and antioxidant activities of the extract from grape skin residues by enzyme method[J]. Liquor-Making Science & Technology, 2017(12):37-40.(in Chinese with English abstract)
[10]	王倩, 纠敏, 孟媛媛, 等. 冬凌草甲素/壳聚糖复合膜对冰鲜鸡胸肉的保鲜效果[J]. 食品与机械, 2021,37(3):125-130.
	WANG Q, JIU M, MENG Y Y, et al. Preservation effect of oridonin/ chitosan composite film on chilled chicken breast[J]. Food and Machinery, 2021,37(3):125-130.(in Chinese with English abstract)
[11]	孔维洲. 一种发酵鹿肉干的制备及货架期预测模型的建立[D]. 银川: 宁夏大学, 2019.
	KONG W Z. Preparation of fermented dried venison and establishment of its shelf life prediction model[D]. Yinchuan: Ningxia University, 2019. (in Chinese with English abstract)
[12]	邵金良, 杨芳, 杜丽娟, 等. 肉与肉制品中挥发性盐基氮测定方法的改进[J]. 肉类研究, 2009,23(10):58-60.
	SHAO J L, YANG F, DU L J, et al. Determine TVB-N in meat and meat products by improved means[J]. Meat Research, 2009,23(10):58-60.(in Chinese with English abstract)
[13]	丁晔, 刘敦华, 雷建刚, 等. 不同处理羊羔肉挥发性风味物质的比较及主成分分析[J]. 食品与机械, 2013,29(3):16-20.
	DING Y, LIU D H, LEI J G, et al. Comparison of different treatment lamb volatile flavor compounds and principal component analysis[J]. Food & Machinery, 2013,29(3):16-20.(in Chinese with English abstract)
[14]	BARBUT S. Pale, soft, and exudative poultry meat: reviewing ways to manage at the processing plant[J]. Poultry Science, 2009,88(7):1506-1512. DOI URL
[15]	ZHANG Y, ZHOU L B, ZHANG C, et al. Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation[J]. Carbohydrate Polymers, 2020,247:116670. DOI URL
[16]	张慧芸, 郭新宇. 丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响[J]. 食品科学, 2014,35(18):196-200.
	ZHANG H Y, GUO X Y. Effect of chitosan films incorporated with clove essential oil on quality and shelf life of pork patties[J]. Food Science, 2014,35(18):196-200.(in Chinese with English abstract)
[17]	BREWER M S, ZHU L G, BIDNER B, et al. Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters[J]. Meat Science, 2001,57(2):169-176. DOI URL
[18]	SHEARD P R, ENSER M, WOOD J D, et al. Shelf life and quality of pork and pork products with raised n-3 PUFA[J]. Meat Science, 2000,55(2):213-221. DOI URL
[19]	ARANCIBIA M Y, LÓPEZ-CABALLERO M E, GÓMEZ-GUILLÉN M C, et al. Chitosan coatings enriched with active shrimp waste for shrimp preservation[J]. Food Control, 2015,54:259-266. DOI URL
[20]	中华人民共和国商务部. 预制肉类食品质量安全要求:SB/T 10482—2008[S]. 北京: 中国标准出版社, 2009.
[21]	KARABAGIAS I, BADEKA A, KONTOMINAS M G. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging[J]. Meat Science, 2011,88(1):109-116.
[22]	臧明伍, 王宇, 韩凯, 等. 北京清真酱牛肉挥发性风味化合物的研究[J]. 食品工业科技, 2010,31(8):70-73.
	ZANG M W, WANG Y, HAN K, et al. Study on volatile flavor compounds of Beijing moslemic braised beef with soy sauce[J]. Science and Technology of Food Industry, 2010,31(8):70-73.(in Chinese with English abstract)
[23]	王乐田, 王莹莹, 贾娜, 等. 沟帮子烧鸡冷藏过程中脂肪氧化及挥发性物质的变化[J]. 食品与发酵科技, 2015,51(4):23-29.
	WANG L T, WANG Y Y, JIA N, et al. Changes of lipid oxidation and the volatile substances of Goubangzi roast chicken during chilled storage[J]. Food and Fermentation Technology, 2015,51(4):23-29.(in Chinese with English abstract)
[24]	潘丽军, 何宇洁, 蔡克周, 等. 顶空固相微萃取-气质联用法测定哈尔滨红肠的挥发性风味物质[J]. 食品科学, 2012,33(10):232-236.
	PAN L J, HE Y J, CAI K Z, et al. Volatile analysis of Harbin sausage by head space solid phase microextraction and gas chromatography-mass spectrometry[J]. Food Science, 2012,33(10):232-236.(in Chinese with English abstract)
[25]	徐永霞, 刘滢, 仪淑敏, 等. 大菱鲆鱼体不同部位的挥发性成分分析[J]. 中国食品学报, 2014,14(6):236-243.
	XU Y X, LIU Y, YI S M, et al. Comparison of volatile compounds in different parts of turbot[J]. Journal of Chinese Institute of Food Science and Technology, 2014,14(6):236-243.(in Chinese with English abstract)
[26]	尚永彪, 吴金凤, 夏杨毅, 等. 农家腊肉冷熏加工过程中挥发性风味物质的变化[J]. 食品科学, 2009,30(17):79-83.
	SHANG Y B, WU J F, XIA Y Y, et al. Changes of volatile flavor compounds in traditional Chinese bacon during cold smoking[J]. Food Science, 2009,30(17):79-83.(in Chinese with English abstract)
[27]	高晓冉, 刘程惠, 陈立国, 等. 壳寡糖与茶多酚复合保鲜剂对冷鲜牛肉的保鲜效果[J]. 食品与发酵工业, 2019,45(11):172-178.
	GAO X R, LIU C H, CHEN L G, et al. Preservative effects of chitosan oligosaccharide and tea polyphenol together on chilled beef[J]. Food and Fermentation Industries, 2019,45(11):172-178.(in Chinese with English abstract)
[28]	史建如. 壳聚糖基褐藻多酚可食膜的制备及其在大菱鲆冷藏保鲜中的应用[D]. 上海: 上海海洋大学, 2018.
	SHI J R. Preparation of chitosan based phlorotannins edible films and the application on Scophthalmus maximus shelf-life extending during refrigerated storage[D]. Shanghai: Shanghai Ocean University, 2018. (in Chinese with English abstract)
[29]	FANG Z X, LIN D, WARNER R D, et al. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging[J]. Food Chemistry, 2018,260:90-96. DOI URL
[30]	FARAJZADEH F, MOTAMEDZADEGAN A, SHAHIDI S A, et al. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition[J]. Food Control, 2016,67:163-170. DOI URL

项目Project	感官评价Sensory evaluation	评分Score
色泽Color	肉颜色正常,有光泽The meat was normal in color and glossy	>30~40
	肉些许发暗,具有光泽The meat was slightly dark and glossy	>16~30
	肉颜色暗红发褐,无光泽The meat was dark red, brown and lusterless	>0~16
气味Smell	具有熟羊肉特有的气味,无异味Unique smell of cooked mutton, no peculiar smell	>30~40
	具有熟羊肉的香味,但不浓郁,无异味 Flavor of cooked mutton, but it was not rich and has no peculiar smell	>16~30
	熟羊肉的特有气味消失,有异味Unique smell of cooked mutton disappears and had peculiar smell	>0~16
总体可接受程度	喜欢Like	>15~20
General acceptability	一般Commonly	>8~15
	不喜欢Dislike	>0~8

项目Project	感官评价Sensory evaluation	评分Score
色泽Color	肉颜色正常,有光泽The meat was normal in color and glossy	>30~40
	肉些许发暗,具有光泽The meat was slightly dark and glossy	>16~30
	肉颜色暗红发褐,无光泽The meat was dark red, brown and lusterless	>0~16
气味Smell	具有熟羊肉特有的气味,无异味Unique smell of cooked mutton, no peculiar smell	>30~40
	具有熟羊肉的香味,但不浓郁,无异味 Flavor of cooked mutton, but it was not rich and has no peculiar smell	>16~30
	熟羊肉的特有气味消失,有异味Unique smell of cooked mutton disappears and had peculiar smell	>0~16
总体可接受程度	喜欢Like	>15~20
General acceptability	一般Commonly	>8~15
	不喜欢Dislike	>0~8

处理组 Processing group		保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
感官指标 Sensory index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
颜色	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
Colour	3	38.40±0.40 aA	35.74±0.61 abB	29.66±0.15 cB	32.54±1.62 bcB	34.26±1.36 abB	33.60±1.83 bcB
	6	25.74±3.01 bB	27.34±0.58 abC	16.94±1.08 cC	29.34±0.58 abC	27.34±0.58abC	32.40±0.72 aB
	9	17.94±0.38 cC	24.94±0.75 abD	12.46±0.93 dD	22.66±0.47 bD	25.14±0.80 abC	26.34±1.21 aC
	12	12.54±1.10 bcD	16.94±0.84 aE	9.20±0.90 cE	16.06±0.61 abE	16.26±1.50 abD	19.06±0.91 aD
气味Smell	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
	3	30.66±3.40 aB	35.74±0.61 aB	34.94±0.46 aB	34.14±0.83 aB	30.80±1.22 aB	33.20±0.53 aB
	6	21.60±0.72 cC	27.34±0.58 abC	30.26±0.81 aC	27.54±1.57 abC	25.46±0.81 bcC	30.14±1.79 aBC
	9	16.14±0.57 eC	19.14±0.59 dD	19.40±0.72 dD	24.60±0.72 bC	22.06±0.68 cD	27.46±0.21 aC
	12	8.80±0.78 eD	15.66±0.35 cdE	13.86±0.67 dE	17.14±1.07 bcD	18.66±0.51 bE	21.74±0.91 aD
总体可接受度	0	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA
Overall	3	14.93±2.72 aB	17.07±1.01 aB	16.67±0.61 aB	16.27±1.62 aB	15.73±1.89 aB	17.17±0.35 aB
acceptability	6	11.67±0.58 cC	13.33±1.53 bC	13.87±0.23 bC	13.87±0.23 bC	14.00±1.00 bB	16.33±0.58 aC
	9	8.67±1.53 cD	11.90±1.21 bC	11.77±0.95 bD	11.77±1.00 bD	12.13±0.32 bC	15.37±0.51 aD
	12	6.67±1.53 cD	8.90±0.78 bD	9.03±0.68 bE	9.37±0.50 abE	10.13±0.49 abD	10.87±0.06 aE

处理组 Processing group		保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
感官指标 Sensory index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
颜色	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
Colour	3	38.40±0.40 aA	35.74±0.61 abB	29.66±0.15 cB	32.54±1.62 bcB	34.26±1.36 abB	33.60±1.83 bcB
	6	25.74±3.01 bB	27.34±0.58 abC	16.94±1.08 cC	29.34±0.58 abC	27.34±0.58abC	32.40±0.72 aB
	9	17.94±0.38 cC	24.94±0.75 abD	12.46±0.93 dD	22.66±0.47 bD	25.14±0.80 abC	26.34±1.21 aC
	12	12.54±1.10 bcD	16.94±0.84 aE	9.20±0.90 cE	16.06±0.61 abE	16.26±1.50 abD	19.06±0.91 aD
气味Smell	0	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA	40.00±0 aA
	3	30.66±3.40 aB	35.74±0.61 aB	34.94±0.46 aB	34.14±0.83 aB	30.80±1.22 aB	33.20±0.53 aB
	6	21.60±0.72 cC	27.34±0.58 abC	30.26±0.81 aC	27.54±1.57 abC	25.46±0.81 bcC	30.14±1.79 aBC
	9	16.14±0.57 eC	19.14±0.59 dD	19.40±0.72 dD	24.60±0.72 bC	22.06±0.68 cD	27.46±0.21 aC
	12	8.80±0.78 eD	15.66±0.35 cdE	13.86±0.67 dE	17.14±1.07 bcD	18.66±0.51 bE	21.74±0.91 aD
总体可接受度	0	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA	20.00±0 aA
Overall	3	14.93±2.72 aB	17.07±1.01 aB	16.67±0.61 aB	16.27±1.62 aB	15.73±1.89 aB	17.17±0.35 aB
acceptability	6	11.67±0.58 cC	13.33±1.53 bC	13.87±0.23 bC	13.87±0.23 bC	14.00±1.00 bB	16.33±0.58 aC
	9	8.67±1.53 cD	11.90±1.21 bC	11.77±0.95 bD	11.77±1.00 bD	12.13±0.32 bC	15.37±0.51 aD
	12	6.67±1.53 cD	8.90±0.78 bD	9.03±0.68 bE	9.37±0.50 abE	10.13±0.49 abD	10.87±0.06 aE

色度指标 Color index	贮藏时间 Storage time/d	保鲜膜 Fresh keeping film	茶多酚膜 Tea polyphenol film	迷迭香膜 Rosemary film	1%多酚膜 1% polyphenol film	3%多酚膜 3% polyphenol film	5%多酚膜 5% polyphenol film
L^*	0	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA	59.38±3.62 aA
	3	55.11±1.08 aB	46.10±2.74 bB	38.89±4.81 bcBC	45.85±5.98 bB	35.07±3.09 cC	36.10±0.87 cC
	6	42.56±1.04 bcC	55.04±3.68 aA	35.32±2.32 dC	42.02±1.44 bcBC	37.01±5.73 cdC	44.61±3.75 bB
	9	51.33±1.83 aB	46.03±2.50 bcB	42.69±0.67 cB	38.46±2.78 dCD	44.37±2.75 bcB	47.45±2.76 abB
	12	53.45±1.46 aB	34.26±2.51 cC	40.40±1.61 bBC	35.29±0.30 cD	36.90±3.13 bcC	35.94±2.10 cC
a^*	0	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA	11.24±0.23 aA
	3	8.49±0.70 cB	9.93±0.67 abcA	11.90±2.16 aA	9.60±0.46 bcB	10.78±0.93 abA	9.47±0.89 bcAB
	6	7.49±0.18 bC	8.20±0.92 abB	10.07±0.78 aA	9.00±1.05 abB	8.70±1.25 abB	8.59±1.46 abBC
	9	6.22±0.22 cD	7.22±0.97 bcB	10.11±1.30 aA	8.77±1.05 abB	8.55±1.58 abB	7.70±1.41 bcBC
	12	5.46±0.51 dD	7.02±0.97 cB	11.06±0.96 aA	6.50±0.77 cdC	8.69±0.46 bB	6.97±0.71 cC
b^*	0	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC	10.57±0.47 aC
	3	14.51±1.58 abB	15.53±1.27 aA	11.21±3.78 bA	11.31±1.42 bA	11.72±0.48 bB	12.93±0.86 abABC
	6	14.89±1.12 aB	15.11±1.92 aA	12.15±1.90 abA	12.88±0.37 abA	10.21±0.69 bBC	14.09±2.39 aAB
	9	15.99±0.70 aAB	13.68±1.05 abAB	11.25±4.24 abA	11.10±3.46 bA	14.12±1.33 abA	14.91±1.79 abA
	12	16.91±0.94 aA	11.40±3.43 bB	9.38±0.59 bA	9.87±0.43 bA	8.05±2.27 bC	10.87±0.06 aE

Application of edible composite film of wine residue polyphenol-chitosan-CMC during storage of boiled mutton

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 8

References 30

Related Articles 15

Recommended Articles

Metrics

Comments

贮藏时间 Storage time/d	挥发性物质的相对含量Relative content of volatile substances/%
贮藏时间 Storage time/d	醛类 Aldehydes	酮类 Ketones	烷烃类 Alkanes	醇类 Alcohols	烯烃 Alkenes	杂环化合物 Heterocyclic compounds
0	46.49 c	5.18 a	9.15 c	8.14 e	0.84 c	21.16 d
3	43.88 d	3.32 b	4.31 e	10.56 b	0.72 e	23.47 c
6	46.50 c	3.28 c	13.53 a	9.55 d	2.16 b	30.64 b
9	50.91 b	3.28 c	7.95 b	10.18 c	4.22 a	31.03 a
12	52.85 a	3.10 d	9.45 d	11.14 a	0.75 d	16.99 e

[1]	ZHANG Qingqing, LIANG Jing, WU Haibing, ZHENG Sijun, HUANG Junhua. Effect of land use change on soil organic carbon pool in process of urbanization: a case study of Sanlin Green Wedge, Shanghai [J]. Acta Agriculturae Zhejiangensis, 2021, 33(6): 1062-1068.
[2]	FENG Luoluo, GAO Haiyan, ZHANG Runguang, YAN Xinpeng, ZHANG Yani, HAN Qiqi, ZHANG Youlin. Effects of different gas composition storage on physiological changes and quality of Dog-head jujube fruit [J]. Acta Agriculturae Zhejiangensis, 2021, 33(4): 704-713.
[3]	YANG Xiaopan, LIU Lili, HUANG Zhengdi, LI Yuanyuan, HAO Weiming, ZHANG Mengjun, SHI Shengjuan. Changes of rheological properties and proteins components of egg albumin during storage at room temperature [J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 526-533.
[4]	CHANG Huiqing, XU Fujin, PAN Yajie. Passivation effects of calcium carbonate with/without chitosan on chromium pollution in calcareous soil [J]. , 2020, 32(9): 1665-1671.
[5]	TANG Weimin, XING Jianrong, YANG Ying, XIANG Lu, WANG Sinong, LU Shengmin. Processing adaptability and storage characteristics of four whole fruit drinks of hybrid citrus [J]. , 2020, 32(3): 483-489.
[6]	BAO Lingling, ZHU Shujing, GENG Jiewen. Study on operation of ground source heat pump air-conditioning system in greenhouse [J]. , 2020, 32(3): 534-542.
[7]	ZHU Weicheng, GAO Haiyan, HAN Yanchao, LI Daxiang, CHEN Hangjun. Effects of different pre-cooling methods on cooling speed and storage quality of postharvest water bamboo shoot [J]. , 2020, 32(10): 1873-1879.
[8]	WEN Jifeng, SHEN Huanhuan, YIN Wenqi, GONG Yongping, YI Keke, DENG Ying, YAN Qigui. Research on immunological effect of chitosan oligosaccharide on subunit vaccine of giant panda rotavirus VP6-VP7 protein [J]. , 2019, 31(12): 2005-2010.
[9]	GUI Guohong, YANG Hua, ZHU Jiangqun, ZHU Jianfeng, XIAO Yingping, XU E. Study on microbial community structure in chilled chicken during cold storage [J]. , 2019, 31(1): 47-55.
[10]	LI Chen, XUE Guanwei, HUANG Jingyan, CUI Peng, LU Guoquan. Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage [J]. , 2018, 30(6): 1056-1062.
[11]	ZHANG Qing. Effects of storage temperature on fruit quality of strawberry varieties Yuexin and Akihime [J]. , 2018, 30(4): 600-606.
[12]	ZHOU Jinyun, WANG Chunmiao, ZHANG Jun. Color changes and its kinetics of canned citrus during storage [J]. , 2018, 30(2): 323-329.
[13]	HU Nengbing， SUI Yihu， HE Keqin， WANG Mimi， ZHANG Ruonan， HU Xiaoxiao. Comparison of storage factors and evaluation of storage methods for purple pepper fruit [J]. , 2016, 28(4): 659-.
[14]	LU Yong 1， 2， LI Zhenfeng 1， 2， *， PU Hongjie 1， 2， WANG Disong 1， 2. Determination of storage time of watermelon based on acoustic impulse method [J]. , 2016, 28(4): 682-.
[15]	LUO Feng1，ZHANG Peng2，CHEN Shao\\|hui2，LI Jiang\\|kuo2，LU Xiao\\|xiang1，*. Qualitative discrimination of fruit quality of cherry during storage period by near infrared spectroscopy#br# [J]. , 2015, 27(8): 1468-.