气调袋包装结合ClO_(2)对鲜切西兰花冷藏保鲜效果影响  

Effects of Modified Atmosphere Packaging Combined with ClO_(2) on Preservation of Fresh-cut Broccoli During Cold Storage

作　　者：刘校杨 王玉曼 吴迪[3,4] 李江阔 程顺昌 武姝彤[1] 魏宝东 LIU Xiaoyang;WANG Yuman;WU Di;LI Jiangkuo;CHENG Shunchang;WU Shutong;WEI Baodong(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Suzhou Nok Training Co.,Ltd.,Jiangsu Suzhou 215000,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]苏州诺克培训有限公司,江苏苏州215000 [3]浙江大学农业与生物技术学院,杭州310058 [4]浙江大学中原研究院,郑州450000 [5]天津市农业科学院农产品保鲜与加工技术研究所,天津300384

出　　处：《包装工程》2024年第13期166-174,共9页Packaging Engineering

基　　金：甘肃省重大项目—农业类(21ZD4NA016-02)。

摘　　要：目的研究气调袋包装结合ClO_(2)来延缓冷藏条件下鲜切西兰花的黄化和腐烂,以期维持鲜切西兰花营养品质的影响。方法以鲜切西兰花为实验材料,设CK、气调袋包装、0.5g-ClO_(2)和气调袋包装+0.5g-ClO_(2)4个处理。结果在4℃贮藏下,根据品质指标、抗氧化指标及微生物指标可知,相较于单独使用气调袋包装和0.5g-ClO_(2)处理,二者结合处理能更明显地降低鲜切西兰花的质量损失率、腐烂率、相对电导率、丙二醛、O_(2)^(-)·、H^(2)O_(2)含量及菌落总数,维持更高水平的可溶性固形物、叶绿素含量及抗氧化酶活性,具有维持细胞膜完整性,延缓失绿黄化现象及提高抗氧化能力的作用,能最有效地维持鲜切西兰花贮藏品质。结论在4℃下,利用气调袋包装+0.5g-ClO_(2)处理能显著地抑制鲜切西兰花营养成分的损失,提高其抗氧化性,延长贮藏保鲜期,可将保鲜期延长至20d,维持较好的应用价值,且具有较好的经济性与可行性。The work aims to study the effects of modified atmosphere packaging combined with ClO_(2) on delaying the yellowing and decay of fresh-cut broccoli under cold storage conditions,so as to maintain the nutritional quality of fresh-cut broccoli.Fresh-cut broccoli was used as experimental material,and four treatments were set up:CK,modified atmosphere packaging,0.5 g-ClO_(2) and modified atmosphere packaging+0.5 g-ClO_(2).The quality index,antioxidant index and microbial index of fresh-cut broccoli stored at 4℃ were compared.Compared with the single use of modified atmosphere packaging and 0.5 g-ClO_(2) treatment,the combination of them could significantly reduce the weight loss rate,decay rate,relative conductivity,malondialdehyde,O_(2)^(–)·,H_(2)O_(2) content and total number of colonies of fresh-cut broccoli,maintain a higher level of soluble solids,chlorophyll content and antioxidant enzyme activity,maintain cell membrane integrity,delay the phenomenon of chlorosis and yellowing,and improve the antioxidant capacity.It can most effectively maintain the storage quality of fresh-cut broccoli.At 4°C,the use of modified atmosphere packaging+0.5 g-ClO_(2) treatment can significantly inhibit the loss of nutrients in fresh-cut broccoli,improve its oxidation resistance,and prolong its storage period.The preservation period can be extended to 20 days,maintaining good application value.It has good economy and feasibility.

关 键 词：鲜切西兰花 气调袋包装 ClO_(2) 低温贮藏 

分 类 号：TB489[一般工业技术—包装工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]