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首页> 美国卫生研究院文献>Molecules >Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns
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Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns

机译：气调包装的鲜切柿子椒：延长保质期解决食品安全问题

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The influence of modified atmosphere packaging (MAP, 10% O and 45% CO ) on the quality characteristics of fresh-cut green, red and yellow bell peppers ( L. var ) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.
机译：研究了气调包装（MAP，10％O和45％CO）对鲜切青椒，红椒和黄椒（L. var）质量特性的影响。包装有鲜切青椒的薄膜袋（Krehalon MLF40-PA / PE）在5°C下最多可保存17天。包装中的O含量在10％到15％之间，符合当前对鲜切蔬菜产品的建议。初始CO水平高于常用水平（5％至10％），由于所选聚乙烯薄膜的渗透性，CO随时间逐渐降低。在储存期结束时，它们稳定在2％至5％之间。在储存期间，观察到质地，水分，可滴定的酸度，pH和微生物生长的细微变化，以及良好的保色性和感官性能维持。在研究结束时，抗氧化活性和生物活性化合物（总酚，类黄酮，花色苷和类胡萝卜素含量）的损失可忽略不计。感官分析表明，小组成员无法发现采样周期之间的显着差异。具有预测性双峰的PCA证实存在显着相关性。该产品至少在第17个储存日之前仍保持其最初的特性，而不会严重降低质量。鉴于目前鲜切柿子椒的商业货架期为9到14天，所描述的处理方法可使产品的货架期至少增加3天（20％），从而减少了食品浪费并有助于食品安全。

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