摘要
研究臭氧水处理结合气调包装对鲜切生菜在4℃贮藏下的保鲜效果。结果表明,臭氧水处理结合气调包装相比于对照组可以有效抑制鲜切生菜组织中细菌的生长繁殖、水分的流失、叶的降解以及多酚氧化酶的活性,降低鲜切生菜腐败、萎蔫、黄化、褐变的速度,维持鲜切生菜的感官品质,同时也有效抑制了鲜切生菜中VC的氧化分解,延长了货架期,使鲜切生菜在贮藏第14天仍具商品价值。另外,研究结果显示在适当低浓度（5%-10%）的O2和CO2比例范围内,经过长时间（6d以上）贮藏后,不同的气调比例对鲜切生菜品质没有显著的影响。
Investigated,ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4℃.Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial,the decline of water content,the degradation of chlorophyll and the activity of polyphenol oxidase（PPO）,reducing its rotten,wilting,yellowing and browning rate.This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time.Also,it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14 ^th day.In addition,results also indicated that after the long time storage（more than 6days）,different proportion of gas had no significant impact on the quality of fresh-cut lettuce when modified atmosphere packaging contain O2 and CO2in a suitable low range（5%-10%）.
出处
《食品与机械》
CSCD
北大核心
2015年第1期111-115,共5页
Food and Machinery
基金
国家农业成果转化资金项目(编号:2013GB2C000156)
关键词
臭氧水
气调包装
鲜切生菜
保鲜
ozonated water
modified atmosphere packaging
fresh-cut lettuce
preservation
