食品与机械2017，Vol.33Issue(2)：111-115,5.DOI:10.13652/j.issn.1003-5788.2017.02.024
酸性电解水联合气调包装对鲜切生菜品质的影响
Effect of acidic electrolytic water combined with modified atmosphere packaging on the quality of fresh-cut lettuce
摘要
Abstract
The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied.Results indicated that compared with the control group of acidic electrolytic water (pH 2.3,available chlorine content 60 mg/L) combined with air packaging (21％ O2+1％ CO-),the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms,delay loss of moisture and vitamin C,inhibit me tabolism and reduction of soluble solids content as well.Moreover,it could inhibit the decomposition of chlorophyll and reduce its yellowing and browning rate.In addition,it also helped to maintain the good appearance and sensory quality of fresh-cut lettuce.Therefore,the shelf-life of fresh-cut lettuce could be extended from 6 ～ 9 days to 15 days by using acidic electrolytic water combined with MAP of 5％ O2 and 10％ CO2 to maintain good sensory quality.关键词
电解水/气调包装/鲜切生菜/感官品质/货架期Key words
acidic electrolytic water/modified atmosphere packaging/fresh-cut lettuce/sensory quality/shelf life引用本文复制引用
乔永祥,谢晶,雷昊,张栓栓..酸性电解水联合气调包装对鲜切生菜品质的影响[J].食品与机械,2017,33(2):111-115,5.基金项目
2015年度国家星火计划资助项目(编号:2015GA680007) （编号:2015GA680007）
上海市绿叶菜产业体系建设项目 （）
