FENG Yanyan,WANG Qingguo.Effect of Modified Atmosphere Package on the Shelf-life of Fresh-cut Cabbage[J].Northern Horticulture,2020,44(09):125-131.[doi:10.11937/bfyy.20192851]
自发气调包装对鲜切卷心菜货架期的影响
- Title:
- Effect of Modified Atmosphere Package on the Shelf-life of Fresh-cut Cabbage
- Keywords:
- fresh-cut; cabbage; modified atmosphere packaging; shelf-life
- 文献标志码:
- A
- 摘要:
- 以鲜切卷心菜为试材，采用不同透气率和不同面积的气调窗与包装袋相结合的方法，研究该气调包装对袋内鲜切卷心菜感官品质和气体成分的影响，以期筛选出鲜切卷心菜最适宜的气调包装。结果表明：自发气调包装可有效改善鲜切卷心菜贮藏品质；鲜切卷心菜适宜选用面积为4~6 cm2·kg-1，透气比为1∶4的气调窗，该类型气调窗O2和CO2的透过速率分别为4.0×105、1.6×106 cm3·kg-1·d-1·atm-1，在4 ℃条件下至少可延长货架期4 d；综合计算气调窗和薄膜的透气量可知，适于鲜切卷心菜包装袋的O2和CO2透过量，分别为2.53~2.99×103、1.13~1.32×104 cm3·kg-1·d-1·atm-1，达到鲜切卷心菜的适宜气体浓度，O2为3.3%~3.7%，CO2为9.1%~9.3%。研制的自发气调包装袋可使鲜切卷心菜处于适宜的气体状态，可很好地解决包装袋内由于无氧呼吸产生的异味问题，且保留原有的鲜切卷心菜气味，延长其货架期，为鲜切企业提供有力的技术支持。
- Abstract:
- In order to screen the optimum modified atmosphere package(MAP) of fresh-cut cabbage which was used as the test material,the combination of the packaging bags with the modified atmosphere (MA) windows of different permeability and different areas to conduct the tests,and the effect of MAP on the sensory quality and gas composition in the packaging bags of fresh-cut cabbage was studied.The results showed that the optimum MAP effectively improved the storage quality of fresh-cut cabbage.The suitable permeability ratio of MA window for fresh-cut cabbage was 1:4,and its transmittance rates of O2 and CO2were 4.0×105 and 1.6×106 cm3·kg-1·d-1·atm-1 respectively.The area of fresh-cut cabbage needed 4-6 cm2·kg-1,which could extend shelf quality for more than 4 days.Comparing the permeability of MA window and film,the permeability amounts of O2 and CO2 in packaging bags suitable for fresh-cut cabbage were 2.53-2.99×103 and 1.13-1.32×104 cm3·kg-1·d-1·atm-1,respectively,when the appropriate gas concentration of fresh-cut cabbage was reached,O2 was 3.3%-3.7% and CO2 was 9.1%-9.3%.The MAP not only could make fresh-cut cabbage in the appropriate gas state,but also could solve the odor problem caused by anaerobic breathing,and retain the original smell of fresh-cut cabbage,prolong its shelf life,so as to provide strong technical support for fresh-cut enterprises.
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备注/Memo
第一作者简介：冯岩岩（1988-），女，硕士，研究方向为果蔬采后保鲜。E-mail：yanyan_1600@126.com.责任作者：王庆国（1965-），男，硕士，教授，研究方向为果蔬采后保鲜。E-mail：wqgyyy@126.com.基金项目：山东省自然科学基金资助项目（ZR2013CM012）；山东省泰山产业领军人才资助项目（LJNY201702）。收稿日期：2019-09-26