33 6 2017 6 Vol.33No.6 Jun.2017 DOI:10.13652/j.issn.1003-5788.2017.06.022 Efectofozonewatercombinedwithmodifiedatmospherepackaging onpreservationoffresh-cuthangcabbage LEI Hao XIE Jing QIAO Yong-xiang ZHANG Shuan-shuan ( 201306) (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 ) E-mail:jxie@shou.edu.cn 1.1 :2017-03-21 :F1 110
2017 6 (2) : [13~14] 6 O2 CO2 N2: 99.999% 9 9 PCA : 5 1 26- : (3) :GB6195 1986 :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 2.1 1 :BCD-216SCM 1.2 1.2.1 [16] (P<0.05) 1.8mg/L 4 [17] 5min [12] 6lgCFU/g >6lgCFU/g 7~8cm 1 (CK) 9 5 8~10 5.94lgCFU/g 0.18 mm PE 12 B(5% O2+10% CO2+ 100g 1 85% N2) 15 6.03lgCFU/g 1 [18] 3% O2+10% CO2 Table1 Diferentmodifiedatmospherepackaging treatments CK (4) : [15] M0 - M1 M0 X % 100% (1) M1 g 1.2.3 origin7.5 2 4d 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 2~3 1 1.2.2 (1) :GB4789.2 2010 Figure1 Efectofdiferentmodifiedatmospherepackaging ontotalviablecountofhangcabbage 111
33 6 : 2.2 VC 2 [21-22] 2.4 9d 9 4 (P<0.05) 0.86 mg/g 15 5 15 0.45 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 2.5 3 VC 5 (P<0.05) 30.3 mg/100g 12 12 1.25% 16.39mg/100g18.5 mg/100g B Figure4 Efectofdiferentmodifiedatmospherepackaging onchlorophylcontentofhangcabbage 15 B D 20.03 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 112 5 Figure5 Efectofdiferentmodifiedatmospherepackaging onweightlossofhangcabbage
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