摘要
高氧气调包装是近年来研究较多的气调包装方式之一。采用聚丙烯膜对鲜切菜心进行高氧气调包装,以空气包装作对照,在鲜切菜冷链温度(4℃)及货架温度(10℃)条件下,研究高氧气调包装对鲜切菜心外观品质及营养成分变化的影响。结果表明,高氧气调包装条件下鲜切菜心的外观品质(硬度和色泽)好于空气包装,维生素C、可溶性糖、可溶性蛋白等营养成分含量高于空气包装,对叶绿素含量的影响不明显。高氧气调包装有利于维持鲜切菜心的外观品质和营养成分,降低其腐败变质的速度,有效延长鲜切菜心的贮藏保鲜期。
High oxygen modified atmosphere packaging was one of the hottest packaging techniques on fresh-cut fruit and vegetables in recent years. The aim of this study was to investigate the effects of super-atmospheric oxygen modified atmosphere combined with polypropylene film packaging on the sensory and nutritional quality of fresh-cut flowering cabbage during storage at shelf temperature（4 ℃） and cool chain temperature（10 ℃）. Using the packaging box filled with air as control. The results showed that the sensory quality（firmness and color）and nutritional quality（vitamin C, soluble sugar and protein） of fresh-cut flowering cabbage packaged by super-atmospheric oxygen were better than the contro1. But had no significant influence on chlorophyll. In general, the quality of fresh-cut flowering cabbage was effectively maintained by super-atmospheric oxygen modified atmosphere combined with polypropylene film packaging. Slowing the speed of decaying and extending the preservation period of fresh-cut flowering cabbage.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第2期161-170,共10页
Journal of Chinese Institute Of Food Science and Technology
关键词
高氧
气调包装
鲜切
菜心
superatmospheric oxygen
modified atmosphere packaging
fresh-cut
carrot quality
