冯岩岩 王庆国

摘要：为满足鲜切油菜包装的需求，采用不同透气率和不同面积的气调窗与包装袋相结合进行试验，通过对鲜切油菜包装袋内感官品质、气体成分进行统计和分析，研制出鲜切油菜最适宜的气调包装袋。结果表明：鲜切油菜适宜选用O2和CO2透过速率分别为4×105和1.6×106cm3/（m2·d·atm）的气调窗，所需要气调窗的面积为2～6 cm2/kg；综合计算气调窗和薄膜的透气量可知，适于鲜切油菜包装袋O2和CO2的透过量应分别为2.08×103～2.99×103和0.96×104～1.32×104cm3/（kg·d·atm），达到鲜切油菜的适宜气体浓度，O2为6.50%～9.69%，CO2为6.46%～7.10%；此类型包装袋在4℃条件下至少可延长货架期5天。研制的气调包装袋可有效改善鲜切油菜贮藏品质，使鲜切油菜处于适宜的气体状态，可很好地解决包装袋内由于无氧呼吸产生的异味问题，且保留原有的鲜切油菜气味，延长其货架期，为鲜切企业提供有力的技术支持。

关键词：鲜切；油菜；气调；包装；货架期

中图分类号：TS255.3文献标志码：A论文编号：cjas20191100258

Development of Special Modified Atmosphere Packaging for Fresh-cut Rape

Feng Yanyan1，2， Wang Qingguo1

（1College of Food Science and Engineering， Shandong Agriculture University， Tai’an 271000， Shandong， China； 2Shandong Yingyangyuan Food Technology Co.， Ltd.， Jinan 250000， Shandong， China）

Abstract： To meet the needs of fresh-cut rape packaging， this paper adopted the combination of the packaging bags with the modified atmosphere （MA） windows of different permeability and different areas to conduct the tests， and through the analysis of the sensory quality and gas composition in the packaging bags of fresh-cut rape， developed the optimum modified atmosphere packaging （MAP） of fresh-cut rape. The results showed that the suitable MA window for fresh-cut rape was： the transmittance rates of O2 and CO2 were 4×105and 1.6×106 cm3/（m2·d·atm）， respectively； the area of rape needed was 2～6 cm2/kg. Comparing the permeability of modified atmosphere window and film， the permeability amount of O2 and CO2in packaging bags suitable for fresh-cut rape should be 2.08×103-2.99×103and 0.96×104-1.32×104cm3/（kg·d·atm） respectively， which could solve the problem of odor and maintain shelf quality for more than 5 days. When the appropriate gas concentration of fresh-cut rape was reached， O2 was 6.50%-9.69% and CO2 was 6.46%-7.10%. The MAP bag can not only improve the storage quality of fresh-cut rape and make fresh-cut rape in the appropriate gas state， but also solve the odor problem caused by anaerobic breathing， and retain the original smell of fresh-cut rape and prolong the shelf life.

Keywords： Fresh-cut； Rape； Modified Atmosphere； Packaging； Shelf-life

0引言

油菜又名油白菜、小白菜、青菜等，品質新鲜，营养价值丰富，是深受人们喜爱的绿叶类蔬菜品种之一[1]。但由于油菜含水量高，叶面积大，采收后呼吸作用增强，一旦保存不当，油菜极易脱水萎蔫，色泽迅速褪绿黄化，导致品质下降，失去食用价值[2-4]。研究表明，油菜常温货架期仅为2～3天，在0～4℃条件下保藏时间仅为8天[5]。鲜切油菜在进行加工时很容易造成机械伤，使呼吸速率增大，代谢活动增强，加速其衰老，此外还会造成水分和营养成分的流失，也更容易受到微生物的侵染[6]。为了解决这些问题，延长鲜切油菜的货架期，对其保鲜技术的研究尤为重要。……