鲜切茭白的气调保鲜工艺优化

Optimizing of Modified Atmosphere Packaging for Fresh Cut Zizania caduciflora

为优化鲜切茭白气调包装气体比例,以菌落总数和褐变度为指标,基于单纯形-重心设计考察O_2、CO_2和N_2的不同配比对茭白的保鲜效果。试验以3种气体各自所占体积百分比为因素,以菌落总数和褐变度为响应值,建立2套回归模型分别优化,得到2组气体配比方案,即100%CO-2和70%O_2+30%CO_2。比较100%CO_2气调包装和真空包装鲜切茭白在4℃贮藏期间的菌落总数和褐变度变化发现,冷藏至第6天时CO2气调包装鲜切茭白的菌落总数和褐变度明显低于真空包装。结果表明采用CO_2气调包装可有效延长鲜切茭白的货架期。

It was to optimize the fresh-cut Zizania caduciflora proportional gas packaging,with the total number of colonies and browning degree as the index,based on the simplex-the center of gravity design review different ratio of O2,CO2 and N2 for the effect of preservation of the Zizania caduciflora.For three kinds of gas volume percent of each factor,with the number of colonies and browning degree as the response value,two regression models were optimized by gas proportion plan of two groups,namely the 100% CO2 and 70% CO2＋30% O2.Compared with the changes of total bacteria count and browning degree at 100% CO2 and vacuum packaging during 4 degree storage,it was found that the total bacteria count and browning degree of vacuum packaging were significantly higher than that of CO2 in modified atmosphere packaging.The research results were found that using 100% CO2 for modified atmosphere packaging showed good preservation effect.