| 不同气调包装对蕨菜保鲜效果的影响 |
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| 引用本文： | 郑权,丁云闪,崔琳琳,马瑞博,覃懿琴,张佳俐,何美杉,陈钧浦,张群利.不同气调包装对蕨菜保鲜效果的影响[J].现代食品科技,2019,35(4):103-108. |
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| 作者姓名： | 郑权 丁云闪 崔琳琳 马瑞博 覃懿琴 张佳俐 何美杉 陈钧浦 张群利 |
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| 作者单位： | 东北林业大学工程技术学院,黑龙江哈尔滨,150040;哈尔滨商业大学药学院,黑龙江哈尔滨,150076 |
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| 基金项目： | 中央高校基本科研业务费专项资金资助（2572016BB10）；东北林业大学工程技术学院大学生创新训练项目 |
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| 摘 要： | 本文就气调处理对蕨菜保鲜的影响进行研究。以未处理状态下的蕨菜的作为空白对照组,6%CO_2+2%O_2、6%CO_2+6%O_2、6%CO_2+10%O_2不同比例的二氧化碳和氧气混合气体的气调包装作为实验组,研究气调保鲜对蕨菜保鲜效果的影响。通过测试保鲜后蕨菜的失重率、可溶性固形物、Vc含量、可滴定酸含量、硬度和叶绿素含量变化,分析不同气体比例蕨菜保鲜的效果,选择出最佳保鲜效果的气体比例。实验结果表明,气调保鲜减缓了蕨菜品质的下降速率。气调保鲜延长了达到可溶性固形物和叶绿素a峰值含量的时间,从原来的第4 d延长到第8 d,且可溶性固形物实验组峰值是对照组的1.56倍。14 d时6%CO_2+10%O_2可溶性固形物是对照组的1.31倍,叶绿素a含量是对照组的1.55倍。气调保鲜减缓Vc的分解,分别减缓了5%、5%、10%,其中6%CO_2+10%O_2气体比例减缓效果更明显。分析得出CO_2和O_2含量为6%、10%时,对蕨菜的保鲜效果最佳。
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| 关 键 词： | 蕨菜 气调 保鲜 |
| 收稿时间： | 2018/11/19 0:00:00 |
Effect of Different Atmosphere Packaging on the Preservation of Bracken |
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| ZHENG Quan,DING Yun-shan,CUI Lin-lin,MA Rui-bo,QIN Yi-qin,ZHANG Jia-li,HE Mei-shan,CHEN Jun-pu and ZHANG Qun-li.Effect of Different Atmosphere Packaging on the Preservation of Bracken[J].Modern Food Science & Technology,2019,35(4):103-108. |
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| Authors: | ZHENG Quan DING Yun-shan CUI Lin-lin MA Rui-bo QIN Yi-qin ZHANG Jia-li HE Mei-shan CHEN Jun-pu and ZHANG Qun-li |
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| Affiliation: | (1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(2.Harbin University of Commerce School of Pharmacy, Harbin 150076, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China),(1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China) and (1.Northeast Forestry University College of Engineering and Technology, Harbin 150040, China) |
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| Abstract: | The effect of controlled atmosphere treatment on the fresh-keeping of Pteridophyte was studied in this paper. The effects of controlled atmosphere on the fresh-keeping of Pteridophyte were studied by using natural fern as blank control group and the modified atmosphere packaging of carbon dioxide and oxygen-mixed gases with different proportions of 6% CO2+2% O2, 6% CO2+6% O2 and 6% CO2+10% O2 as experimental groups. By testing the weight loss, soluble solids, Vc content, titratable acid content, hardness and chlorophyll content of fresh-keeping ferns, the effects of different gas ratios on fresh-keeping of ferns were analyzed, and the gas ratio with best fresh-keeping effect was selected. The experimental results showed that the modified atmosphere storage slowed down the decline rate of bracken quality. Modified atmosphere preservation prolong the time to reach the peak of soluble solids and chlorophyll a from the 4th day to the 8th day, and the peak of soluble solids in the experimental group was 1.56 times that of the control group. On the 14th day, the soluble solid content of 6% CO2+10% O2 was 1.31 times that of the control group, and the chlorophyll a content was 1.55 times that of the control group. Modified atmosphere preservation slowed down the decomposition of Vc by 5%, 5% and 10% respectively, and the slow-down effect for 6% CO2+10% O2 gas ratio was more obvious. The results showed that the fresh-keeping effect of Pteridium aquilinum was the best when the contents of CO2 and O2 were 6% and 10%, respectively. |
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| Keywords: | bracken controlled atmosphere preservation |
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