【摘要】 本研究对比三种气体比例包装(空气包装、5%O2+10%CO2+85%N2、80%O2+20%CO2)并结合使用三种不同浓度(0.5%、1%、1.5%)的柠檬酸溶液浸泡处理鲜切洋葱研究贮藏期间对品质和安全性的影响。通过测定其贮藏期间的硬度、多酚氧化酶活性、细菌总数等的变化来比较保鲜的效果。结果表明:(80%O2+20%N2)气调包装并采用1.5%柠檬酸溶液浸泡处理,对鲜切洋葱的保鲜效果较好,在4℃下贮藏17d仍能保持较好的品质。更多还原

【Abstract】 Three kinds of atmosphere packaging(directly packaging,5% O2+10% CO2+85% N2 and 80% O2+20% N2)combined with three different densities of citric acid(0.5%,1% and 1.5%)were used to study the effect of the fresh-cut onion quality and safety during storage.The firmness,PPO activity and total bacteria count were determined during storage to evaluate the effect of different storage/processing methods.The results indicated that the package of 80% O2+20% N2 combined with 1.5% citric acid has the best effect.It can keep a good quality after 17 days storage under 4 ℃.更多还原