| 高氧气调对鲜切莲藕包装质量的影响 |
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| 引用本文： | 车东,卢立新. 高氧气调对鲜切莲藕包装质量的影响[J]. 包装工程, 2007, 28(8): 87-89 |
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| 作者姓名： | 车东 卢立新 |
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| 作者单位： | 江南大学,无锡,214122 |
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| 摘 要： | 试验研究了高氧气调(O2的体积分数＞70%)对鲜切莲藕包装质量的影响,并与低氧气调(体积分数为2%的O2 体积分数为6%的CO2)包装鲜切莲藕的比较.结果表明:高氧气调包装对鲜切莲藕有保鲜作用,适当的高氧气调包装能够抑制鲜切莲藕的软化、营养成分损失等.氧气含量对鲜切莲藕表面亮度、酸含量和Vc含量影响不明显,但氧气含量越高,鲜切莲藕的重量、硬度保持越好.当包装内氧气浓度下降到70%的时候,其保鲜效果也随之明显下降.
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| 关 键 词： | 鲜切莲藕 高氧气调 品质 氧气含量 |
| 文章编号： | 1001-3563（2007）08-0087-03 |
| 修稿时间： | 2007-05-16 |
Effect of High Oxygen Modified Atmosphere on Quality of Fresh-cut Lotus Roots |
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| CHE Dong,LU Li-xin. Effect of High Oxygen Modified Atmosphere on Quality of Fresh-cut Lotus Roots[J]. Packaging Engineering, 2007, 28(8): 87-89 |
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| Authors: | CHE Dong LU Li-xin |
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| Affiliation: | Southern Yangtze University, Wuxi 214122, China |
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| Abstract: | The effect of high oxygen atmosphere (O_2>70%) on the quality of fresh-cut lotus root was studied by comparing to low oxygen medified atmosphere packaging(2% O_2+6% CO_2).The results showed that high oxygen atmosphere can keep fresh-cut lotus roots fresh,and the appropriate high oxygen can re- strain the softening and nutrition losing of fresh-cut lotus roots.Although oxygen content has a little effect on surface brightness,acid and vitamin C content,the higher content oxygen can keep fresh-cut lotus root weight and rigidity better.When the content of oxygen in the packaging drops to 70%,the effect of fresh preservation will drop significantly. |
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| Keywords: | fresh-cut lotus roots high oxygen modified atmosphere quality oxygen concentration |
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