鲜切菠菜和香菜专用自发气调包袋的研制

为满足鲜切菠菜和香菜包装的需求,本文采用不同透气率和不同面积的气调窗与包装袋相结合进行试验,分别研制出鲜切菠菜和香菜最适宜的气调包装(MAP)袋。结果表明:鲜切菠菜和香菜都适宜选用O2和CO2透过速率分别为4×105和1.6×106 cm^3/m^2·d·atm的气调窗,所需要气调窗的面积均为5~7.5 cm^2/kg;综合计算气调窗和薄膜的透气量可知,适于鲜切菠菜和香菜包装袋的O2和CO2的透过量应分别为3.17×10^3~3.74×10^3和1.42×10^4~1.65×10^4 cm^3/kg·d·atm,袋内气体稳定后,鲜切菠菜的O2和CO2分别为7.34%~8.30%和5.31%~5.49%,鲜切香菜的O2和CO2分别为3.96%~7.16%和4.89%~6.52%,在4℃条件下此类型的包装袋均可延长货架期6 d以上。研制的自发气调包装袋可使鲜切菠菜和香菜处于适宜的气体状态,很好地避免包装袋内由于无氧呼吸产生的异味问题,且保留原有的鲜切产品气味,延长其货架期,为鲜切企业提供有力的技术支持。

Development of Special Modified Atmosphere Packaging of Fresh-cut Spinach and Coriander

In order to meet the needs for packaging of fresh-cut spinach and coriander,this paper adopted the combination of the packaging bags with the modified atmosphere(MA)windows of different permeability and different areas to conduct the tests,and developed the optimum modified atmosphere packaging(MAP)bags of fresh-cut spinach and coriander. The results showed that the suitable modified atmosphere window for fresh-cut spinach and coriander were as follows:the transmittance rates of O₂ and CO₂ were 4×105 and 1.6×106 cm3/m2·d·atm respectively,and the area of fresh-cut spinach and coriander all needed was 5~7.5 cm2/kg. Compared the permeability of modified atmosphere window and film,the permeability amount of O₂ and CO₂ in packaging bags suitable for fresh-cut spinach and coriander should be 3.17×103~3.74×103 and 1.42×104~1.65×104 cm3/kg·d·atm,respectively,which could solve the problem of odor and maintain shelf quality for more than 6 days. When the gases in the bags were stabled,O₂ and CO₂ of fresh-cut spinach were 7.34%~8.30% and 5.31%~5.49% respectively,and of fresh-cut coriander were 3.96%~7.16% and 4.89%~6.52% respectively. The MAP bag not only could make fresh-cut spinach and coriander in appropriate gas state,but also could solve the odor problem which caused by anaerobic breathing,and retain the original smell of fresh-cut products,prolong their shelf life,so as to provide strong technical support for fresh-cut enterprises.