不同包装材料对鲜切芹菜保鲜效果的影响

Effects of Different Packaging Materials on Preservation of Fresh-cut Celery

本文以PE、PP、OPP、PA+PE、PA+2PE作为包装材料,将鲜切芹菜杀菌包装后,置于5℃下贮藏,探究不同包装材料对鲜切芹菜保鲜效果的影响。结果表明,在5℃贮藏条件下,PA+2PE包装材料能有效调节袋内空气成分,延缓芹菜呼吸消耗,菌落总数增长较慢,推迟芹菜黄化、腐烂现象的发生;与PP、OPP相比,PA+PE、PA+2PE、PE包装材料可以明显降低鲜切芹菜的失水率,各包装材料能有效延缓VC含量的下降;PP、OPP、PA+PE、PA+2PE 4种包装材料均优于PE包装材料。

In this paper,took PE,PP,OPP,PA+PE and PA+2PE as packaging materials,fresh-cut celery was sterilized and packaged and stored at 5℃to explore the effect of different packaging materials on the preservation of fresh-cut celery.The results showed that under 5℃storage conditions,PA+2PE packaging material could effectively adjust the air composition in the bag,delay the respiration consumption of celery,the total number of colonies grew slowly,and postponed the yellowing and rot of celery;compared with PP and OPP,PA+PE,PA+2PE,PE packaging materials could significantly reduce the water loss rate of fresh-cut celery,each packaging material could effectively delay the decline of VC content;the packaging materials of PP,OPP,PA+PE,PA+2PE were superior to PE packaging material.