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当前位置: 首页 > 文章 > 鲜切生菜气调包装保鲜条件优化 中国农学通报 2016,32 (7) 185-190
Position: Home > Articles > Condition Optimization of Modified Atmosphere Packaging Preservation for Fresh Cut Lettuce Chinese Agricultural Science Bulletin 2016,32 (7) 185-190

鲜切生菜气调包装保鲜条件优化

作  者：
徐燕新;陈湘宁;许丽
单  位：
北京优质农产品产销服务站;食品质量与安全北京实验室;北京农学院食品科学与工程学院
关键词：
气调包装;保鲜;鲜切生菜;品质
摘  要：
为研究气调包装对鲜切生菜保鲜效果的影响,筛选出最优的气调包装条件。生菜经过清洗、消毒、脱水、切割等一系列加工工艺流程后,用不同包装材料和不同气体比例对其进行气调包装,在4℃条件下冷藏,每隔1天对生菜的失重率、Vc、叶绿素、微生物、电导率以及PPO、POD酶活性进行测定,筛选出适合生菜气调保鲜的最佳材料和最佳气体比例。结果表明:适宜的包装材料和O2和CO2气体比例组合有利于延长鲜切生菜的保鲜期,在4℃条件下,采用3%O2+10%CO2气体比例和BOPP/PE包装材料进行气调包装,可以维持鲜切生菜恰当的呼吸强度,有效抑制微生物的生长,降低了PPO、POD酶的活性、减少了Vc、叶绿素等营养物质的损失,使生菜的保鲜期由4~5天延长至14天。这在实际生产和流通中具有较强的应用价值。
译  名：
Condition Optimization of Modified Atmosphere Packaging Preservation for Fresh Cut Lettuce
作  者：
Xu Yanxin;Chen Xiangning;Xu Li;Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing High Quality Agricultural Product Production and Sale Service Station;
关键词：
modified atmosphere packaging(MAP);;preservation;;fresh cut lettuce;;quality
摘  要：
The purpose of this experiment was to research the effect of modified atmosphere packaging on thepreservation of fresh cut lettuce. Lettuce after cleaning, disinfection, dehydration, cutting and a series ofmachining process, was packaged with different packaging materials and different proportions of gases tomodified atmosphere packaging, refrigerated at 4℃, then the weight loss rate, Vc, chlorophyll, microbial,electrical conductivity, PPO and POD activity of the lettuce were determined every two days, to select the bestmaterial and the best ratio of gas for lettuce. The results showed that the suitable packaging materials and gasratio of O2 and CO2were beneficial to extending the shelf life of fresh cut lettuce. Under the condition of 4℃,using the inflatable proportion of 3% O2+ 10% CO2 and the packing materials of BOPP/PE for modifiedatmosphere packaging was able to maintain the appropriate respiration intensity, effectively inhibit the growthof microorganisms, decrease the activity of PPO and POD enzyme, and reduce Vc, chlorophyll and othernutrient loss, extended the preservation period of lettuce from 4-5 days to 14 days, and had strong applicationvalue in the actual production and circulation.

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