摘要
为满足鲜切青辣椒对包装的需求,本文采用不同透气率和不同面积的气调窗与包装袋相结合进行试验,研制出对鲜切青辣椒最适宜的气调包装(MAP)。结果表明,鲜切青辣椒适宜选用O2和CO2透过速率分别为4×105、1.6×106 cm3/(m2·d·atm),透气比为1:4气调窗,所需要气调窗的面积为4~5 cm2/kg,在4℃条件下至少可延长货架期5d;适于鲜切青辣椒包装袋O2和CO2的透过量应分别为1.72×103~1.95×103、7.50×103~8.41×103 cm3/(kg·d·atm),达到鲜切青辣椒的适宜气体浓度,O2为3.58%~4.96%,CO2为4.17%~4.72%。研制的自发气调包装袋可有效改善鲜切青辣椒贮藏品质,使鲜切青辣椒处于适宜的气体状态,可很好地解决包装袋内由于无氧呼吸产生的异味问题,且保留原有的鲜切青辣椒气味,延长其货架期,为鲜切企业提供有力的技术支持。
In order to meet the needs for packaging of fresh-cut green pepper,this paper adopted the combination of the packaging bags with the modified atmosphere(MA) windows of different permeability and different areas to conduct the tests,and developed the optimum modified atmosphere packaging(MAP) of fresh-cut green pepper.The results showed that the suitable MA window for fresh-cut green pepper was the transmittance rates of O2 and CO2 were 4×105 and 1.6×106 cm3/(m2·d·atm) respectively and the permeability ratio were 1:4.The area of green pepper needed was 4-5 cm2/kg,which can solve the problem of odor,and can maintain shelf quality for more than 5 days.The permeability amount of O2 and CO2 in packaging bags suitable for fresh-cut green pepper should be 1.72×103-1.95×103 cm3/(kg·d·atm)and 7.50×103-8.41×103 cm3/(kg·d·atm) respectively,when the appropriate gas concentration of fresh-cut green pepper was reached,O2 was 3.58%-4.96% and CO2 was 4.17%-4.72 %.The MAP bag not only could effectively improve the storage quality of fresh-cut green pepper and make fresh-cut green pepper in the appropriate gas state,but also could solve the odor problem caused by anaerobic breathing,and retain the original smell of fresh-cut green pepper,prolong its shelf life,so as to provide strong technical support for fresh-cut enterprises.
作者
冯岩岩
王庆国
FENG Yan-yan;WANG Qing-guo(College of Food Science and Engineering,Shandong Agricultural University,Tai′an Shandong 271000;Shandong Yingyangyuan Food Technology Co.,Ltd.)
出处
《现代农业科技》
2020年第5期214-217,220,共5页
Modern Agricultural Science and Technology
基金
山东省自然科学基金项目(ZR2013CM012)
山东省泰山产业领军人才项目(LJNY201702)
山东省农业重大应用技术创新项目(2014)。
关键词
鲜切青辣椒
气调包装袋
货架期
fresh-cut green pepper
modified atmosphere packaging
shelf-life
