文献类型：期刊文献

中文题名：高氧气调包装对鲜切菜心品质的影响

英文题名：Effect of Super Atmospheric Oxygen Packaging on the Quality of Fresh-cut Flowering Cabbages

作者：王惠惠[1,2];陈于陇[1];徐玉娟[1];吴继军[1];肖更生[1];王维民[2]

机构：[1]广东省农业科学研究院蚕业与农产品加工研究所广东省农产品加工公共实验室,广州510610;[2]广东海洋大学食品科技学院,广东湛江524088

年份：2014

卷号：14

期号：2

起止页码：161

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20141517560307)、Scopus(收录号：2-s2.0-84897554563)、北大核心、CSCD、CSCD2013_2014

语种：中文

中文关键词：高氧;气调包装;鲜切;菜心

外文关键词：superatmospheric oxygen; modified atmosphere packaging; fresh-cut; carrot quality

中文摘要：高氧气调包装是近年来研究较多的气调包装方式之一。采用聚丙烯膜对鲜切菜心进行高氧气调包装,以空气包装作对照,在鲜切菜冷链温度(4℃)及货架温度(10℃)条件下,研究高氧气调包装对鲜切菜心外观品质及营养成分变化的影响。结果表明,高氧气调包装条件下鲜切菜心的外观品质(硬度和色泽)好于空气包装,维生素C、可溶性糖、可溶性蛋白等营养成分含量高于空气包装,对叶绿素含量的影响不明显。高氧气调包装有利于维持鲜切菜心的外观品质和营养成分,降低其腐败变质的速度,有效延长鲜切菜心的贮藏保鲜期。

外文摘要：High oxygen modified atmosphere packaging was one of the hottest packaging techniques on fresh-cut fruit and vegetables in recent years. The aim of this study was to investigate the effects of super-atmospheric oxygen modified atmosphere combined with polypropylene film packaging on the sensory and nutritional quality of fresh-cut flowering cabbage during storage at shelf temperature（4 ℃） and cool chain temperature（10 ℃）. Using the packaging box filled with air as control. The results showed that the sensory quality（firmness and color）and nutritional quality（vitamin C, soluble sugar and protein） of fresh-cut flowering cabbage packaged by super-atmospheric oxygen were better than the contro1. But had no significant influence on chlorophyll. In general, the quality of fresh-cut flowering cabbage was effectively maintained by super-atmospheric oxygen modified atmosphere combined with polypropylene film packaging. Slowing the speed of decaying and extending the preservation period of fresh-cut flowering cabbage.