【摘要】 为研究鲜切马铃薯片在不同气体比例下的品质变化,以品质优良的马铃薯为试材,采用OPP/CPP膜进行气调包装,以空气包装组为对照,分析不同气体比例下的鲜切马铃薯片在贮藏期间的感官品质变化,并对其褐变度、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性、丙二醛（MDA）含量、V_C含量及菌落总数进行测定。结果表明:在4℃条件下,采用40%CO₂+50%O₂+10%_N2的混合气对鲜切马铃薯片进行气调包装,与其他组相比,可以维持较高的感官品质,显著（p<0.05）抑制酶促褐变反应、PPO活性和POD活性,显著（p<0.05）影响微生物的增殖与MDA的积累,V_C损失显著减少,感官评价较高,保鲜效果最好。更多还原

【Abstract】 Sensory quality,browning,peroxidase（ POD） activity,polyphenol oxidase（ PPO） activity,malondialdehyde（ MDA）content,VCcontent and total bacteria of potato were measured in order to study the effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips. The results showed that the modified atmosphere packaging of 40%CO₂+ 50% O₂+ 10% N₂ could inhibit the enzymatic browning,PPO activity and POD activity,affect the accumulation of MDA and microorganisms proliferation,and reduce V_C content reduction of fresh-cut potato chips significantly（ p < 0.05） compared with the other groups at 4 ℃.It also could maintain higher sensory quality.In a word,the modified atmosphere packaging of this kind kept the best storage property.更多还原