高氧气调包装对鲜切刺嫩芽保鲜效果的影响  

Effects of high-oxygen modified atmosphere packaging of the quality of fresh-cut Aralia elata

作　　者：刘欢 赵焓羽 叶露露 董艳娇 LIU Huan;ZHAO Han-yu;YE Lu-lu;DONG Yan-jiao(College of Food Engineering,Jilin Engineering Normal University,Changchun,Jilin 130052,China;Mountain Grape Resources Development for Innovative Research Team of Jilin Province,Changchun,Jilin 130052,China)

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林省山葡萄资源开发创新团队,吉林长春130052

出　　处：《食品与机械》2022年第7期153-158,共6页Food and Machinery

基　　金：吉林省科技发展计划项目(编号:20190301081NY);吉林工程技术师范学院博士基金项目(编号:BSKJ201817)。

摘　　要：目的:探寻有效的鲜切刺嫩芽高氧气调包装保鲜方法。方法:对鲜切刺嫩芽进行不同高氧气组合二氧化碳气调包装,探索高氧气调包装处理对鲜切刺嫩芽感观品质和生理变化的影响。结果:90%高氧气调包装处理显著减缓呼吸强度、硬度和颜色的变化,抑制总糖和总酚成分消耗,降低酶促褐变相关酶POD和PPO活力以及MDA累积,保护细胞膜系统动态平衡。结论:90%高氧结合10%二氧化碳气调处理效果最佳,可延长鲜切刺嫩芽保鲜期。Objective:This study aimed to explore the effective method of high-oxygen modified atmosphere packaging for fresh cutting Aralia elata Seem.Methods:In order to explore the effects of high oxygen regulated packaging treatment on the sensory quality and physiological changes of fresh cutting A.elata,different combinations of high oxygen regulated packaging with carbon dioxide were carried out.Results:The results showed that 90%high-oxygen conditioning package treatment significantly reduced the changes of respiratory strength,hardness and color,inhibited the consumption of total sugar and total phenol,reduced the activities of enzyme browning related enzymes POD and PPO and MDA accumulation,and protected the dynamic balance of cell membrane system.Conclusion:90%high oxygen combined with 10%carbon dioxide has the best effect,which can prolong the preservation period of fresh cutting and prickling buds.

关 键 词：高氧气调包装 鲜切刺嫩芽 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]