臭氧协同气调包装对鲜切叶菜的保鲜作用研究

Research on preservation effects of ozone treatment combined with modified atmosphere packaging of fresh-cut vegetable

采用臭氧水处理鲜切大白菜,并进行气调包装贮藏,通过正交实验法分析相关生理指标与保鲜效果,主要研究了4℃贮藏期间菌落总数、失重率、细胞膜透性、多酚氧化酶活性、VC含量和感官品质的变化。实验结果显示:臭氧水处理结合气调包装能有效控制微生物数量,保护了细胞膜透性及降低了VC含量的损失,并对多酚氧化酶有抑制作用,感官品质优良,可使鲜切白菜在4℃条件下保藏至20d以上。极差分析表明:优化的工艺参数为1.44mg/L的臭氧水处理5min协同5%O2/20%CO2/75%N2的气调包装。

Physiological indexes and preservation effects of fresh cut cabbage treated with ozone water combined with modified atmosphere packaging were studied.Analysis included total bacteria counts,weight loss rate,membrane permeability,PPO activity,VC content and sensory qualities during storage at 4℃.Results indicated that ozone treatment combined with modified atmosphere packaging was effective in controlling the total bacteria counts and protecting membrane permeability,and decreasing the loss of VC content and PPO activity.The shelf-life of fresh-cut cabbage was more than 20 days at 4℃ with better sensory qualities.The optimized preservation conditions by range analysis were as follows：treating fresh-cut cabbage with 1.44mg/L ozone for 5min and packing with 5% O2/20% CO2/75% N2.