Abstract
With air filled in the box as a control group, three groups of different atmosphere-packaging atmosphere ratio, pre-treated four mixed fresh cut fruits and vegetables of carambola, Dangshan pear, cucumber, wheatgrass, stored at 4 ℃, Determine and analyze the quality of mixed fresh-cut fruits and vegetables by measuring and analyzing its physical and chemical indicators. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O2+5% CO2+90% N2 had higher sensory quality after 8 days of storage, lower weight loss rate, good color and hardness, and lower soluble solids content. Growth is inhibited. It shows that the modified atmosphere packaging has good fresh-keeping effect on 4 kinds of fresh-cut fruits and vegetables mixed with carambola, Dangshan pear, cucumber and wheatgrass, among which the freshness-preserving effect is the best under the atmosphere ratio of 5% O2+5% CO2+90% N2 With air filled in the box as a control group, the fresh-cut fruits and vegetables including carambola, Dangshan pear, cucumber and wheat grass were packaged and stored at 4 ℃. The quality of fresh-cut fruits and vegetables was determined by measuring and analyzing their physicochemical indexes. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O2+5% CO2+90% N2 had higher sensory quality, lower weight loss rate, good color and hardness, and slow decrease of soluble solid content, with the inhibition of microbial growth after 8 days of storage. The results showed that the fresh fruit and vegetables mixed with carambola, Dangshan pear, cucumber and wheat grass were kept fresh by gas conditioning packaging, among which 5% O2+5% CO2+90% N2 was the best.
Publication Date
7-28-2020
First Page
131
Last Page
135
DOI
10.13652/j.issn.1003-5788.2020.07.027
Recommended Citation
Chun-lei, XU; Jia, WANG; Chang-hong, LI; Jie-yu, CUI; Jia, HE; Yan-qing, PU; Li-xin, LU; and Qing, WANG
(2020)
"Effect of modified atmosphere packaging on fresh-keeping of mixed fresh-cut fruits and vegetables,"
Food and Machinery: Vol. 36:
Iss.
7, Article 27.
DOI: 10.13652/j.issn.1003-5788.2020.07.027
Available at:
https://www.ifoodmm.cn/journal/vol36/iss7/27
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