Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering

Effect of packaging on quality of fresh-cut thyme

Authors
C. Zhang, Y. Li, Y. Wang, Y. Ma, X. Zhao
Corresponding Author
C. Zhang
Available Online October 2015.
DOI
https://doi.org/10.2991/icadme-15.2015.121How to use a DOI?
Keywords
fresh cut; thyme; packaging; 1-MCP; sensory
Abstract
The effect of packaging on the quality of fresh-cut thyme was evaluated. The packaging showed no significant influence on the shelf life of the fresh-cut thyme when its shelf life was 7 d. The 1-MCP and modified atmosphere packaging treatments hold the sensory features of the thyme, and avoided the loss of the greenness of the fresh thyme. Moreover, the 1-MCP and modified atmosphere packaging treatment shown no influence of the flavor of the of the fresh-cut thyme.
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Proceedings
5th International Conference on Advanced Design and Manufacturing Engineering
Part of series
Advances in Engineering Research
Publication Date
October 2015
ISBN
978-94-6252-113-1
ISSN
2352-5401
DOI
https://doi.org/10.2991/icadme-15.2015.121How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - C. Zhang
AU  - Y. Li
AU  - Y. Wang
AU  - Y. Ma
AU  - X. Zhao
PY  - 2015/10
DA  - 2015/10
TI  - Effect of packaging on quality of fresh-cut thyme
BT  - 5th International Conference on Advanced Design and Manufacturing Engineering
PB  - Atlantis Press
SN  - 2352-5401
UR  - https://doi.org/10.2991/icadme-15.2015.121
DO  - https://doi.org/10.2991/icadme-15.2015.121
ID  - Zhang2015/10
ER  -