The ascorbic acid content of
nano-CaCO3-LDPE packaging fresh-cut Chinese yam was significantly higher than that of control fresh-cut Chinese yam during storage at 10
C. Low O2atmospheres can slow ascorbic acid loss by
inhibiting its oxidation (Zagory &Kader, 1989). Therefore, the
degradation of ascorbic acid of fresh-cut Chinese yam in nanoCaCO3-LDPE packaging was lower than in normal packaging, which
may be attributed to low O2and high RH environment formed by
nano-CaCO3-LDPE packaging with a preferable gas barrier property