【摘要】 温度和包装内的气体组分是控制鲜切果蔬呼吸及延长鲜切果蔬货架期的重要条件,对鲜切红皮和白皮洋葱在贮藏过程中的气体浓度进行测定并计算呼吸速率,利用米氏酶动力学无竞争性抑制方程进行拟合,对2种鲜切洋葱的呼吸特性进行评价,为不同温度下2种鲜切洋葱包装膜的选择提供依据。结果表明,在相同温度下,鲜切白洋葱的呼吸速率小于鲜切红洋葱,鲜切红洋葱的拟合效果优于鲜切白洋葱;鲜切红洋葱拟合系数为0.85<RO2<0.9, 0.84<RCO2<0.92,鲜切白洋葱拟合系数为0.83<RO2<0.88,0.85<RCO2<0.90。得到了2种鲜切洋葱呼吸速率与温度和气体浓度的关系,为2种鲜切洋葱包装材料的选择提供理论基础。更多还原

【Abstract】 Temperature and gas composition in packaging were important conditions for controlling the respiration of fresh-cut fruits and vegetables and prolonging the shelf life of fresh-cut fruits and vegetables. In this experiment,the gas concentration of fresh-cut red and white onions during storage was measured and the respiratory rate was calculated. The respiratory characteristics of two fresh-cut onions were fitted with Michaelis-Menten kinetics uncompetitive enzyme inhibition equation. It provided a basis for the choice of two kinds of fresh-cut onion packaging film at different temperatures. The results showed that at the same temperature,the respiration rate of fresh-cut white onion was lower than that of fresh-cut red onion,while the fitted effect of fresh-cut red onion was better than that of fresh-cut white onion; the fitting coefficient of fresh-cut red onion was0.85<RO₂<0.9,0.84<RCO₂<0.92,and the fitting coefficient of fresh-cut white onion was 0.83<RO₂<0.88,0.85<RCO₂<0.90.The relationship between respiration rate of two fresh-cut onions and temperature and gas concentration was obtained,which provided a theoretical basis for the selection of packaging materials for two fresh-cut onions.更多还原