酸性电解水联合气调包装对鲜切生菜品质的影响

摘要

以鲜切散叶生菜为研究对象,在4℃贮藏条件下研究酸性电解水联合气调包装对其保鲜效果的影响.研究表明:与pH 2.3、有效氯含量为60 mg/L的酸性电解水联合空气包装(21％ O2+1％ CO2)的对照组相比,电解水联合气调包装可以有效抑制鲜切生菜微生物的生长繁殖,延缓水分和Vc的损失,抑制新陈代谢和可溶性固形物含量的减少,抑制叶绿素的分解,延缓褐变黄化的速度,保持鲜绿的外观,维持鲜切生菜的感官品质.采用酸性电解水联合气调包装(5％O2和10％CO2)可以将鲜切生菜的货架期从6～9 d延长到15 d,并保持良好的感官品质.%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.