气调包装对空心菜净菜冷藏品质的影响
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摘要
以空心菜为对象,研究采后经质量浓度1. 8 mg/L臭氧水清洗过的空心菜净菜通过不同的气调包装方式,在10℃条件下的冷藏保鲜效果。研究表明:空气包装、低氧(5%O_2、10%～15%CO_2、80%～85%N_2)气调包装,均不利于采后空心菜净菜保鲜,而适宜的高氧(10%O_2、5%～10%CO_2、80%～85%N_2)气调包装,特别是(10%O_~(2+)10%CO_~(2+)80%N_2)的气调包装工艺最适合空心菜净菜的采后贮藏,可以有效地保持空心菜感官品质,维持叶绿素、维生素C的含量,延缓水分迁移,抑制丙二醛积累,延缓组织氧化衰老,抑制细菌生长繁殖,延缓腐败,较对照组空气包装相比,货架期延长了2 d。
This study aimed to provide technical solutions to promote the sales of Ipomoea aquatica. Ipomoea aquatica was used as the experimental subject,effects of different modified atmosphere packaging on preserving postharvest Ipomoea aquatica that was washed by 1. 8 mg/L ozone water and stored at 10 ℃ were studied. The results showed that both air-packaging and low-oxygen modified atmosphere packaging( 5% O_2,10%-15% CO_2,80%-85% N_2) were not beneficial for preserving post-harvest Ipomoea aquatica. On the other hand,suitable high oxygen atmosphere packaging( 10% O_2,5%-10% CO_2,80%-85% N_2),especially with 10% O_2,10% CO_2,and80% N_2,was the most suitable modified atmosphere packaging to preserve post-harvest Ipomoea aquatica. Under this condition,the sensory quality of Ipomoea aquatica and its contents of chlorophyll and vitamin C could be effectively maintained. Moreover,its water diffusion,oxidation and senescence of tissues were delayed,and the accumulation of malondialdehyde as well as the growths and proliferations of colonies were inhibited. Furthermore,in comparison to air-packaging,the shelf life of Ipomoea aquatica packed with the most suitable high oxygen atmosphere was extended by 2 d.
This study aimed to provide technical solutions to promote the sales of Ipomoea aquatica. Ipomoea aquatica was used as the experimental subject,effects of different modified atmosphere packaging on preserving postharvest Ipomoea aquatica that was washed by 1. 8 mg/L ozone water and stored at 10 ℃ were studied. The results showed that both air-packaging and low-oxygen modified atmosphere packaging( 5% O_2,10%-15% CO_2,80%-85% N_2) were not beneficial for preserving post-harvest Ipomoea aquatica. On the other hand,suitable high oxygen atmosphere packaging( 10% O_2,5%-10% CO_2,80%-85% N_2),especially with 10% O_2,10% CO_2,and80% N_2,was the most suitable modified atmosphere packaging to preserve post-harvest Ipomoea aquatica. Under this condition,the sensory quality of Ipomoea aquatica and its contents of chlorophyll and vitamin C could be effectively maintained. Moreover,its water diffusion,oxidation and senescence of tissues were delayed,and the accumulation of malondialdehyde as well as the growths and proliferations of colonies were inhibited. Furthermore,in comparison to air-packaging,the shelf life of Ipomoea aquatica packed with the most suitable high oxygen atmosphere was extended by 2 d.
引文
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[13]许娟妮.不同贮藏温度对番茄感官及品质的影响[J].农产品加工,2016(6):52-53.
[14]杨冲,谢晶.贮藏温度对空心菜保鲜效果的影响[J].食品与机械,2018,34(2):138-142.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:31.
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[17] KEBITSAMANG J M,MIN Z,ARUN S M,et al. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J]. Drying Technology, 2014, 32(15):1 848-1 856.
[18] XU Congcong,LI Yunfei,HUANG Yu. Effect of far-infrared drying on the water state and glass transition temperature in carrots[J]. Journal of Food Engineering,2014,136(6):42-47.
[19] MYERS R A. Packing considerations of minimally processed fruits and vegetables[J]. Food Technology,1989,43(2):129-131.
[20]王丹,李雪,马越,等.不同清洗剂对鲜切西兰花贮藏期间品质的影响[J].食品与机械,2013(5):190-193.
[21]陈贵,胡文玉,谢甫绨,等.提取植物体内MDA的溶剂及MDA作为衰老指标的探讨[J].植物生理学通讯,1991(1):44-46.
[22]李新楠,王洪斌,严守雷,等.臭氧水对鲜切藕片保鲜效果的影响[J].食品研究与开发,2016,37(8):178-184.
[23]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.
[2]陈清平.早春大棚空心菜高产栽培技术[J].乡村科技,2017(4):41-42.
[3]杨冲,谢晶.清洗方式对空心菜采后保鲜效果的影响[J].食品与发酵工业,2019,45(2):179-184.
[4]乔永祥,谢晶,雷昊,等.酸性电解水联合气调包装对鲜切生菜品质的影响[J].食品与机械,2017,33(2):111-115.
[5]雷昊,谢晶,乔永祥,等.臭氧水清洗结合气调包装对鲜切杭白菜保鲜效果的研究[J].食品与机械,2017,33(6):110-113.
[6]张乙博,刘建新,周婧,等.不同气调包装对菠菜冷藏保鲜效果的影响[J].食品工业科技,2018,39(7):276-279; 285.
[7] MOOSEKIAN S R,JEONG S,RYSER E T. Inactivation of sanitizer-injured Escherichia coli,O157:H7 on baby spinach using X-ray irradiation[J]. Food Control,2014,36(1):243-247.
[8]王惠惠,陈于陇,徐玉娟,等.高氧气调包装对鲜切菜心品质的影响[J].中国食品学报,2014,14(2):161-170.
[9]余江涛,谢晶.臭氧水处理结合气调包装对鲜切生菜保鲜效果的影响[J].食品与机械,2015(1):111-115.
[10] PAILLARTM J M,LEVIN E,LOMMEN E,et al. Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce[J].Postharvest Biology&Technology,2017,124:91-99.
[11]张琪,陈湘宁,杜斌.冷藏条件下气调包装对油菜生理生化特性的影响[J].包装工程,2016(13):86-91.
[12] IZUMI H,INOUE A. Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2atmospheres following rinsing with electrolyzed water[J].International Journal of Food Microbiology,2018,266(2):207-212.
[13]许娟妮.不同贮藏温度对番茄感官及品质的影响[J].农产品加工,2016(6):52-53.
[14]杨冲,谢晶.贮藏温度对空心菜保鲜效果的影响[J].食品与机械,2018,34(2):138-142.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:31.
[16]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2001:164-248.
[17] KEBITSAMANG J M,MIN Z,ARUN S M,et al. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J]. Drying Technology, 2014, 32(15):1 848-1 856.
[18] XU Congcong,LI Yunfei,HUANG Yu. Effect of far-infrared drying on the water state and glass transition temperature in carrots[J]. Journal of Food Engineering,2014,136(6):42-47.
[19] MYERS R A. Packing considerations of minimally processed fruits and vegetables[J]. Food Technology,1989,43(2):129-131.
[20]王丹,李雪,马越,等.不同清洗剂对鲜切西兰花贮藏期间品质的影响[J].食品与机械,2013(5):190-193.
[21]陈贵,胡文玉,谢甫绨,等.提取植物体内MDA的溶剂及MDA作为衰老指标的探讨[J].植物生理学通讯,1991(1):44-46.
[22]李新楠,王洪斌,严守雷,等.臭氧水对鲜切藕片保鲜效果的影响[J].食品研究与开发,2016,37(8):178-184.
[23]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.