【作者】 徐燕新； 陈湘宁； 许丽； 杜斌；

【Author】 Yanxin Xu;Xiangning Chen;Li Xu;Bin Du;Beijing University of Agricultural;

【机构】 北京农学院；

【摘要】 本试验为研究气调包装对鲜切生菜保鲜效果的影响,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1d对生菜的呼吸强度、微生物、失重率、VC、叶绿素、电导率以及袋中的气体比例进行测定,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PE复合尼龙包装材料进行气调包装,可以维持鲜切生菜维持恰当的呼吸强度,有效的抑制了微生物的生长,减少了VC、叶绿素等营养物质的损失,使生菜的保鲜期由4-5d延长至14d。这在实际生产和流通中具有较强的应用价值。更多还原

【Abstract】 Modified atmosphere packaging has broad prospects for development.This experiment in order to study the effect of modified atmosphere packaging on the preservation effect of fresh cut lettuce,lettuce after cleaning,disinfection,dehydration,cutting a series of machining process,with different packaging materials and the proportion of different gases to Modified Atmosphere packaging.refrigerated at 4℃,the respiration,Intensity microorganism,weightlessness rate,vitamin C,chlorophyll and conductivity of the lettuce were determined in the bag every two day,screened the best material and the best ratio of gas for lettuce,the results showed that the suitable packaging materials and gas ratio of O₂ and CO₂ were beneficial to extend the shelf life of fresh cut lettuce,maintained the appropriate respiration intensity.effectively inhibited the growth of microorganisms and reduced VC,chlorophyll and other nutrient loss.Lettuce in the storage process to maintain the quality of test results.Test obtained the best packaging materials and the best gas proportion of fresh cut lettuce,namely best packaging materials for PE composite nylon,inflatable proportion for 3%O₂+10%CO₂,this combination can keep the quality good of fresh cut lettuce in the process of storage,the preservation period of lettuce extended from 4-5 days to 14 days.更多还原