The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2%...The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.展开更多
This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refriger...This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).展开更多
基金supported by the Key Project of Science and Technology Research,Ministry of Education of China(208054)the Outstanding Youth Group Project of Natural Science Foundation of Zhejiang Province,China(R3090330)
文摘The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.
基金financially supported by China Agriculture Research System (Beijing, China, CARS-41-Z06)Nanjing Professor Huang Food Technology Co., Ltd.
文摘This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA identification.The quality changes and shelf life of the meat were also measured.The growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included P.fragi(6 isolates),P.psychrophila(2 isolates),Enterococcus faecalis(3 isolates),B.thermosphacta(2 isolates),Staphylococcus equorum(1 isolate).
