低温结合气调包装处理对鲜切胡萝卜品质的影响

该研究以鲜切胡萝卜为对象,采用低温结合气调包装对鲜切胡萝卜进行处理,研究不同保鲜方式对鲜切胡萝卜品质的影响。鲜切胡萝卜经气调(气体组成分别为5%O2+5%CO2+90%N 2、5%O2+10%CO2+85%N 2、10%O2+5%CO2+85%N 2)包装后,(4±1)℃下在保鲜盒中贮藏,每3 d测定感官品质、失重率、可溶性固形物含量、抗坏血酸含量、胡萝卜素含量、菌落总数、丙二醛(malondialdehyde,MDA)含量和以及超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活性等指标。结果表明,低温结合5%O2+10%CO2+85%N 2气调包装处理组有效地保持了鲜切胡萝卜的品质,减少了水分的流失,延缓了营养物质可溶性固形物、胡萝卜素以及抗坏血酸含量的下降,抑制了MDA含量的增加,提高了抗氧化酶活性,同时延缓了菌落总数的增加。在贮藏15 d后,仍有商品价值和食用价值。结果表明,低温结合5%O2+10%CO2+85%N2气调包装处理可以维持鲜切胡萝卜贮藏品质并延缓采后衰老过程。

The effect of low temperature combined with modified atmosphere packaging on quality of fresh-cut carrots

In this study,fresh-cut carrots were treated with low temperature combined with modified atmosphere packaging in order to study the effects of different fresh-keeping methods on the quality of fresh-cut carrots.Fresh-cut carrots were packaged under modified atmosphere conditions(gas composition was 5%O 2+5%CO 2+90%N 2,5%O 2+10%CO 2+85%N 2,10%O 2+5%CO 2+85%N 2,respectively.)and stored in a fresh-keeping box at(4±1)℃.The indexes of sensory quality,weight loss rate,soluble solids content,ascorbic acid content,carotene content,total number of colonies,malondialdehyde(MDA)content,and antioxidant enzyme activities of superoxide dismutase(SOD)and catalase(CAT)were measured every 3 days.The results showed that the low-temperature combined with 5%O 2+10%CO 2+85%N 2 modified atmosphere packaging could effectively maintain the quality of fresh-cut carrots,reduce water loss,delay the decrease of nutrient-soluble solids,carotene,and ascorbic acid.It could also inhibit the increase of MDA content,promote the activity of antioxidant enzymes,and delay the increase of the total number of colonies.After 15 days of storage,the quality of the fresh-cut carrots treated with low temperature combined with 5%O 2+10%CO 2+85%N 2 modified atmosphere packaging was better than other treatment groups,and they still had commodity value and food value.The results showed that above modified conditions could maintain the storage quality of fresh-cut carrots and delay the postharvest aging process.This study can provide a reference for extending the shelf life of fresh-cut vegetables.