高氧气调包装对鲜切莴苣呼吸和酶活性的影响

摘要

以空气包装的鲜切莴苣为对照,研究了60%O2﹢20%CO2﹢20%N2和100%O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间呼吸强度和酶活性的变化。结果表明：高氧气调包装对鲜切莴苣呼吸和酶活性影响显著,60%O2﹢20%CO2﹢20%N2和100%O2高氧气调包装显著抑制鲜切莴苣的呼吸,且100%O2气调包装的抑制效果优于60%O2﹢20%CO2﹢20%N2气调包装;60%O2﹢20%CO2﹢20%N2和100%O2高氧气调包装促进SOD酶活性的上升、抑制O2-.生成量的增加和PPO、PAL酶活性的上升。%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.