【摘要】 对比分析了4种保鲜袋自发气调（MAP）对鲜切上海青常温货架期品质的影响，筛选出最佳的保鲜袋，获得了延缓鲜切蔬菜常温货架期品质下降的有效方法。结果表明，鲜切青菜在常温下失重率增加，感官评分、叶绿素及维C含量下降，电导率上升；经过气调包装处理后，各个包装处理品质得到维持，但各处理间存在差异（p<0.05）。4种保鲜袋失重率依次为C4>C2>C3>C1;C1包装处理感官评分（8.67分）和维C质量分数（10.64 mg/100 g）最高、失重率（0.07%）最小、电导率最低。同时，对鲜切青菜叶绿素含量的下降有延缓作用，差异显著（p<0.05）。因此，C1保鲜袋更能维持鲜切青菜的贮藏品质。探索了自发气调包装在鲜切蔬菜加工生产中的可行性，为新型鲜切蔬菜货架期保持技术的研究提供一定科学依据。更多还原

【Abstract】 This study compared and analyzed the effects of four types of modified atmosphere packaging(MAP) on the ambient temperature shelf quality of fresh-cut Shanghai vegetables,screened out the best preservation bag,and sought an effective method to delay the decline in the ambient temperature shelf quality of fresh-cut vegetables. The results showed that the shelf life of fresh-cut green vegetables at ambient temperature,the weight loss rate increased,while the sensory quality,chlorophyll,and Vitamin C content decreased and the electrical conductivity increased. After treatment with gas-regulated packaging,the quality of each packaging treatment was maintained,but there were differences between treatments(p<0.05). The weight loss rates of the four preservation bags were C4>C2>C3>C1. The C1 packaging treatment had the sensory score(8.67)and Vitamin C mass fraction(10.64 mg/100 g),the lowest weight loss rate(0.07%),and the lowest electrical conductivity.Additionally,it significantly slowed down the decrease in chlorophyll content in fresh-cut green vegetables(p<0.05). Therefore,the C1 preservation bag could better maintain the storage quality of fresh-cut green vegetables. This article explored the feasibility ofmodified atmosphere packaging the processing and production of fresh-cut vegetables,providing a certain scientific basis for the research on new technologies for maintaining the shelf life of fresh-cut vegetables更多还原