为研究气调包装对鲜切生菜保鲜效果的影响，筛选出最优的气调包装条件。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1 天对生菜的失重率、Vc、叶绿素、微生物、电导率以及PPO、POD酶活性进行测定，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BOPP/PE包装材料进行气调包装，可以维持鲜切生菜恰当的呼吸强度，有效抑制微生物的生长，降低了PPO、POD酶的活性、减少了Vc、叶绿素等营养物质的损失，使生菜的保鲜期由4~5 天延长至14 天。这在实际生产和流通中具有较强的应用价值。
Abstract
The purpose of this experiment was to research 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 different proportion of gases to Modified Atmosphere packaging ,refrigerated at 4 ℃, the weight loss rate, VC, chlorophyll, microbial, electrical conductivity, PPO and POD activity of the lettuce were determined every two day, selecting 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, under the condition of 4 ℃, using the inflatable proportion of 3%O2 10%CO2 and the packing materials of PE composite nylon for modified atmosphere packaging, was able to maintain the appropriate respiration intensity ,effectively inhibit the growth of microorganisms, decrease the activity of PPO, POD enzyme, and reduce VC, chlorophyll and other nutrient loss. The preservation period of lettuce extended from 4-5 days to 14 days, this has strong application value in the actual production and circulation.
关键词
气调包装；保鲜；鲜切生菜；品质
{{custom_keyword}} /
Key words
modified atmosphere packaging (MAP); preservation; fresh cut lettuce; quality
{{custom_keyword}} /
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1]国家统计局．2013年中国统计年鉴[M].中国统计出版社,2013.
[2]林永艳,谢晶,朱军伟,等. 清洗方式对鲜切生菜保鲜效果的影响[J]. 食品与机械,2012,01:211-213.
[3]荣建华,闵光,赵思明. 不同贮藏方式对生菜品质的影响[J]. 华中农业大学学报,2007,04:574-576.
[4]Koraddi, V. V., Devendrappa, S. (2012). Analysis of physiological loss of weight of vegetables under refrigerated conditions.SInternational Journal of Farm Sciences,1(1), 61-68.
[5]王文生,杨少桧.果品蔬菜保鲜包装应用技术[M].北京:印刷工业出版社,2008:234.
[6]韦阳连,黄小凤,余金昌,钟卫东,卓书斌. 叶菜保鲜技术研究进展[J]. 广东农业科学,2011,04:91-93.
[7]Bhat, S. Minimal processing and preservation of fruits and vegetables by active packaging [J]. International Journal of Herbal Medicine, 2013, 1(2): 131-138.
[8]何松元,崔立华,黄俊彦. 新鲜果蔬的气调包装技术[J]. 包装世界,2008,05:42-43
[9]张克宏,杜俊娟. 叶菜类蔬菜气调保鲜包装研究[J]. 包装工程,2007,01:49-52.
[10] 王相友,李霞,王娟,朱继英. 气调包装下果蔬呼吸速率研究进展[J]. 农业机械学报,2008,08:94-100 78.
[11] 李炳义,曹新芳.小型瓜果蔬菜气调保鲜库[J].新疆农机化,2002, (3): 31 -32.
[12] 李喜宏,陈杨,邢亚阁,陈嘉,胡明. 生菜专用保鲜膜的研制与应用[J]. 食品工业科技,2008,10:209-210 215.
[13] Nandane, A. S., Jain, R. K. (2011). Value Addition of Fruits and Vegetables by Edible Packaging: Scope and Constraints.
[14] Rahman, M. M., Miaruddin, M., Chowdhury, M. G. F., Khan, M. H. H., Matin, M. A. (2013). Effect of different packaging systems and chlorination on the quality and shelf life of green chili.SBangladesh Journal of Agricultural Research,S37(4), 729-736.
[15] 王宏,董大远. 清洗剂对生菜贮藏保鲜效果的影响[J]. 食品研究与开发,2006,08:153-156.
[16] 石蕊,陈湘宁,许丽,等. 不同成熟度对散叶生菜采后生理品质的影响[J]. 安徽农业科学,2014,12:3700-3703 3767.
[17]韩育梅,赵丽芹,张曦,等. 河套蜜瓜采后生理与保鲜技术研究进展[J]. 保鲜与加工,2006,03:16-18.
[18] 李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2001:134一138,246一248.
[9]Facundo Gomez, Laura Fernandez. Heat shock increases mitochondrial H2O2 production an-d extends postharvest life of spinach leaves[J].Postharvest Biology and Technology,2008,(49): 229-234
[20]饶先军,刘升,王则金,等. 结球生菜多酚氧化酶动力学特性研究[J]. 食品工业科技,2011,09:80-82.
[21]石学彬. 纳米包装材料对鲜切西兰花、生菜的保鲜作用研究[D].南京农业大学,2009.
[22]M.V. Agüero, A.G. Ponce. Lettuce quality loss under conditions that favor the wilting phenomenon [J]. Postharvest Biology and Technology, 2011, (59): 124-131
{{custom_fnGroup.title_cn}}
脚注
{{custom_fn.content}}
PDF(730 KB)
