食品与发酵工业2011，Vol.37Issue(12)：208-212,5.
高氧气调包装对鲜切莴苣呼吸和酶活性的影响
Effect of High Oxygen Modified Atmosphere Packaging on the Respiration and Enzymatic Activity of Fresh-cut Lettuce
陈学红 1秦卫东 2马利华 2郑永华 3王平2
作者信息
- 1. 徐州工程学院食品工程学院,江苏徐州221008／南京农业大学食品科技学院,江苏南京210095
- 2. 徐州工程学院食品工程学院,江苏徐州221008
- 3. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
To investigate the effects of high oxygen modified atmosphere packaging on the respiratory intensity and enzymatic activities of fresh-cut lettuce during storage,the lettuce slices were packaged in boxes with 60%O2﹢20%CO2﹢20%N2 and 100%O2 at 4℃ for 14 days,in contrast to that of air treatment.The results showed that the respiratory intensity and enzymatic activities of fresh-cut lettuce were affected markedly by high oxygen modified atmosphere packaging.In packaging with 60%O2﹢20%CO2﹢20%N2 and 100%O2,the respiration was inhibited,and the slower the respiration,the higher O2 concentration;SOD activities were improved and the increases in superoxide radical production were inhibited;the polyphenol oxidase and phenylalanine ammonium-lyase activities were inhibited.关键词
鲜切莴苣/高氧气调包装/呼吸/酶活性Key words
fresh-cut lettuce/high oxygen modified atmosphere packaging/respiration/enzymatic activity分类
轻工纺织引用本文复制引用
陈学红,秦卫东,马利华,郑永华,王平..高氧气调包装对鲜切莴苣呼吸和酶活性的影响[J].食品与发酵工业,2011,37(12):208-212,5.
