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The Research on Modified Atmosphere Packaging Preservation of Fresh-Cut Iceberg Lettuce

机译：鲜切卷心莴苣的气调包装保鲜研究

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摘要

Modified atmosphere packaging has broad prospects for development. This experiment in order to study the effect of modified atmosphere packaging on the preservation effect of fresh-cut lettuce, lettuce after cleaning, disinfection, dehydration, cutting a series of machining process, with different packaging materials and the proportion of different gases to modified atmosphere packaging, refrigerated at 4 °C, the respiration, intensity microorganism, weightlessness rate, vitamin C, chlorophyll, and conductivity of the lettuce were determined in the bag every two day, screened the best material and the best ratio of gas for lettuce; the results showed that the suitable packaging materials and gas ratio of O_2 and CO_2 were beneficial to extend the shelf life of fresh-cut lettuce, maintained the appropriate respiration intensity, effectively inhibited the growth of microorganisms and reduced VC, chlorophyll, and other nutrient loss. Lettuce in the storage process is to maintain the quality of test results. Test obtained the best packaging materials and the best gas proportion of fresh-cut lettuce, namely best packaging materials for PE composite nylon, inflatable proportion for 3 % O_2 + 10 % CO_2, this combination can keep the quality good of fresh-cut lettuce in the process of storage, the preservation period of lettuce extended from 4-5 days to 14 days.
机译：气调包装具有广阔的发展前景。本实验旨在研究气调包装对鲜切生菜保鲜效果的影响，生菜经过清洗，消毒，脱水，切割等一系列加工过程，用不同的包装材料和不同的气体比例改变气调包装，在4°C的冰箱中冷藏，每两天检查一次袋子中生菜的呼吸，强度，失重率，维生素C，叶绿素和电导率，筛选出最佳的材料和最佳的生菜气体比例;结果表明，合适的包装材料和O_2和CO_2的气体比例有利于延长鲜切生菜的货架期，保持适当的呼吸强度，有效抑制微生物的生长，减少VC，叶绿素及其他养分流失。生菜在保存过程中是保持测试结果的质量。试验获得了鲜切生菜的最佳包装材料和最佳气体比例，即PE复合尼龙的最佳包装材料，充气比例为3％O_2 + 10％CO_2，这种组合可以保持鲜切生菜的质量。在储存过程中，生菜的保存期从4-5天延长到14天。

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