MAP技术保鲜损伤生菜研究

RESEARCH ON THE PRESERVATION OF BRUISED LEAF LETTUCE WITH MAP TECHNIQUE

采用各种预处理方法加强ＭＡＰ（ＭｏｄｉｆｉｅｄＡｔｍｏｓｐｈｅｒｅＰａｃｋａｇｉｎｇ）技术保鲜损伤生菜的效果；具体研究了紫外线、Ｈ２Ｏ２、ＮａＣｌＯ、乙醇、５３℃热水等预处理方法与ＭＡＰ协同对损伤生菜贮藏品质和微生物的影响。结果表明，经Ｈ２Ｏ２（０．１５ｍｌ／Ｌ，１ｍｉｎ）处理后ＭＡＰ（Ｏ２：１．５～２．０％，ＣＯ２：２．０～２．５％）４～５℃贮藏效果最佳。另外，低温、Ｈ２Ｏ２。

This paper reports the preservation of bruised leaf lettuce with modified atmosphere packaging (MAP) which effect is enhanced by different methods of pretreatmentThe effects of the factors such as H 2O 2, NaClO, ultraviolet,hot-water,alcohol and MAP on the quality and microbe have been demonstratedThe result proves that the best condition for preservation is dipping leaf lettuce in H 2O 2 solution( 015ml/L),1 min at first,then applying MAP technology(gas,O 2:15～20%,CO 2:20～25%,temperature:4～5℃)Also,low temperature,H 2O 2 and MAP can inhibit microbe