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33 6 2017 6 Vol.33No.6 Jun.2017 DOI:10.13652/j.issn.1003-5788.2017.06.

1 Vol.33No.6 Jun.2017 DOI: /j.issn Efectofozonewatercombinedwithmodifiedatmospherepackaging onpreservationoffresh-cuthangcabbage LEI Hao XIE Jing QIAO Yong-xiang ZHANG Shuan-shuan ( ) (Colegeof Food Scienceand TechnologyShanghaiOcean UniversityShanghai201306China) :1.8mg/L (CK A 5% O2+5% CO2+90% N2B 5% O2 +10% CO2 +85% N2C [1] VC 10% O2+5% CO2+85% N2D 10% O2+10% CO2+ [2] 80% N2) :B VC 15d : Abstract:Fresh-cuthangcabbagecleanedby1.8 mg/lozonewater wasselectedastheexperimentalmaterialtheefectofkeepingfresh onfresh-cuthangcabbagewasstudiedbydiferentgascomposition : modifiedatmospherepackagessuchasckforairafor5% O2+ [3] 5% CO2+90% N2Bfor5% O2+10% CO2+85% N2Cfor10% O2+5% CO2+85% N2Dfor10% O2+10% CO2+80% N2.It showedthatthe5% O2+10% CO2+85% N2lowoxygenandhigh carbondioxidepackagingcouldefectivelyinhibitthegrowthofmi- croorganismskeepgoodsensoryqualityanddelayedthedecreasing [4] ofvitamincchlorophylandsolublesolidscontentpreventedthe (modifiedatmosphere cabbageexcessivewaterlosswhichefectivelyguaranteedtheshelf packagingmap) [5] [6] 10% O2+5% CO2+ lifeoffresh-cuthangcabbagetomorethan15d. 85% N2 Keywords:Hangcabbagefresh-cutozonewatermodifiedatmos- pherepackagingkeepingfresh [7-11] : ( :2015GA680007) : 1 : (1968 ) [email protected] 1.1 : :F1 110

2 (2) : [13~14] 6 O2 CO2 N2: % 9 9 PCA : : (3) :GB :VS-1300L-U (5) : (1) :MIR-554-PC X = :YXQ-LS-30SH : :DHG-9053A M0 g [14] :WFZ UV-2100 (6) : :WYT-32 SPSSStatistics19 :CR-400 :DQB-360W :BCD-216SCM [16] (P<0.05) 1.8mg/L 4 [17] 5min [12] 6lgCFU/g >6lgCFU/g 7~8cm 1 (CK) 9 5 8~ lgCFU/g 0.18 mm PE 12 B(5% O2+10% CO2+ 100g 1 85% N2) lgCFU/g 1 [18] 3% O2+10% CO2 Table1 Diferentmodifiedatmospherepackaging treatments CK (4) : [15] M0 - M1 M0 X % 100% (1) M1 g origin d 15d CO2 [19] A B C D 5% O2+5% CO2+90% N2 5% O2+10% CO2+85% N2 10% O2+5% CO2+85% N2 10% O2+10% CO2+80% N2 [12] (4±1) 3d 2~ (1) :GB Figure1 Efectofdiferentmodifiedatmospherepackaging ontotalviablecountofhangcabbage 111

3 33 6 : 2.2 VC 2 [21-22] 2.4 9d 9 4 (P<0.05) 0.86 mg/g mg/g (P<0.05) 18 5 B (21 ) (P>0.05) 0.4 mg/g [23] 2 4 Figure2 Efectofdiferentmodifiedatmospherepackaging onsensoryqualityofhangcabbage 2.3 VC VC 5 (P<0.05) 30.3 mg/100g % 16.39mg/100g18.5 mg/100g B Figure4 Efectofdiferentmodifiedatmospherepackaging onchlorophylcontentofhangcabbage 15 B D mg/100gd (21 ) 1.37% 19.08mg/100g VC 1.41% O2 CO2 VC CO2 [20] [24] 5% O2+20% CO2+75% O2CO2 N2 16VC 26% O2 3 VC Figure3 Efectofdiferentmodifiedatmospherepackaging onvitaminccontentofhangcabbage Figure5 Efectofdiferentmodifiedatmospherepackaging onweightlossofhangcabbage

4 [2]JOVANOVICG DKLAUSASNIKSIC M P.Antimicrobial 6 ActivityofChitosanFilms WithEssentialOilsAgainstListeria monocytogenesoncabbage[j].jundishapurjournalofmicrobi- ology20169(9):e [3]. [J]. [25] (6): % [4]. 3~6 3.9% [J] (1): B (P< [5]. 0.05)15 2.6%B [J] (1): % CO2 [6]. [26] O2 CO2 [J] (4): [7]. [J] (15): offoodscience & Technology20111(1): [12]. Figure6 Efectofdiferentmodifiedatmospherepackaging [J] (12): onsolublesolidscontentofhangcabbage [13]. 3 [14]AGUERO M VPONCE A GMOREIRA M Retal.Letuce 1.8 mg/l 5 min qualitylossunderconditionsthatfavorthewiltingphenomenon [J].Postharvest biology and technology (2): : [15]. [M]. B (5% O2 +10% [16]ALLENDE ALUO YMCEVOYJLetal.Microbialand CO2+85% N2) VC qualitychangesin minimaly processed baby spinachleaves stored under super atmospheric oxygen and modified (4±1) 15d atmosphereconditions[j].postharvestbiology & Technology [27] (1): CO2 B [17]. [J]. [11]NANDANE ASJAIN R K.Valueadditionoffruitsandvege- (5% O2 +10% CO2 +85% N2)D (10% O2 +10% (2): CO2+80% N2) [18]. [J] (7): Vc [19]FINNEGAN EMAHAJAN P VO CONNELL Metal. O2 CO2 Modelingrespirationinfresh-cutpineappleandpredictionof gaspermeabilityneedsforoptimalmodifiedatmospherepacka- ging[j].postharvestbiologyand Technology201379(1): [1]. [J] (1): [D]. : 2016: [8]. [J] (5): [9]FERN NDEZ-LE N M FFERN NDEZ-LE N A MLOZA- NO Met al.diferent postharvest strategies to preserve broccoliqualityduringstorageandshelflife:controledatmos- phereand1-mcp[j].foodchemistry (1): [10]. [J] (8): tablesbyediblepackaging:scopeandconstraints[j].ajournal [J] (21): : 2007: [20]. ( 175) 113

5 33 6 : 81.56% [16]NAKABAYASHITTAKAKUSAGIYIWABATA Ketal. Foamfractionationofprotein:Correlationofproteinadsorption ontobubbleswithaph-inducedconformationaltransition[j]. (2) AnalyticalBiochemistry (2): [17]. (3) [J] (8): [18]. [J]. : (4): [3]. Biotechnology (2): [J] (4): [21]KHALESI MVENKEN TDECKERS Setal.A novel [19]KAMALANATHANIDMARTIN PJ.Competitiveadsorp- [1]. [M]. : tionofsurfactant-protein mixturesinacontinuousstripping 2007:67. modefoamfractionationcolumn[j].chemicalengineeringsci- [2]. [J]. ence : (12): [20]BURGHOFFB.Foamfractionationapplications[J].Journalof [4]. methodforhydrophobinextractionusingco2foamfractiona- [J] (6): tionsystem[j].industrialcrops & Products201343(43): [5]. [J] (1): [22]MU Tai-hua LIU Ying ZHANG Miaoet al.protein [6]. [J]. RecoveryfromSweetPotatoStarch WastewaterbyFoamSepa (10): ration[j].separationscience & Technology201449(14): [7] [J]. : 2016(2): [8]. [J]. 2003(5): [9]. [J]. peratureondeterminationofproteinconcentration withcoom- 2015(18): assiebriliantbluemethod[j].agriculturalscience & Technol- [10]. ogy201516(2): [J] (3): [25]LIU Hai-binZHANG WeiCHEN Yuan-taoetal.Techno- [11]. logyoptimizationofmedicagosativaleafproteinseparationwith [J] (11): foamfractionation[j].transactionsofthechinesesocietyof [12]. AgriculturalEngineering201632(9): [J] (23): [13]. [J] (31): [14]. : 2013: [J] (1): [15] (11): [J] (1): [23]. [J] (3): [24]ZHAOZhuoSUN Wen-binJIYa-ruetal.Efectsoftem- [26]. [J] (2): [27]. [D]. [28]. [J]. ( 113) [21]RAHMAN M MMIARUDDIN MCHOWDHURY M G F etal.efectofdiferentpackagingsystemsandchlorinationon thequalityandshelflifeofgreenchili.[j].bangladeshjournal ofagriculturalresearch201237(4): [22]ZENOOZIAN M S.CombinedEfectofpackaging methodand temperatureontheleafyvegetablesproperties[j].int.j.ofen- vironment.sci.dev20112(2): [23]. [27]. [J] (8): [24]. [J]. : (3): [25]. [J] (1): [26]. [J] (5): [J] (2):

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( ) [10] [2] ( ) ( ) [11] [15] 1995 ( ) [12] 1996 ( ) [13] 2005 ( ) ( ) [14] [2] ( ) 4 [13] ( ) 33 7 2017 7 Vol.33No.7 Jul.2017 DOI:10.13652/j.issn.1003-5788.2017.07.043 ResearchprogressofChinesemultiple-flavorliquor CAO Jing YU You-gui CAO Zhi-hua ZENG Hao ( 422000) (Colegeof Food Scienceand ChemicalEngineeringShaoyang