安容慧,周娜,魏雯雯,贾连文,王达,任紫烟,连欢,杨相政.薄膜包装对鲜切生菜货架期品质的影响[J].包装工程,2024,45(3):107-116.
AN Ronghui,ZHOU Na,WEI Wenwen,JIA Lianwen,WANG Da,REN Ziyan,LIAN Huan,YANG Xiangzheng.Effect of Film Packaging on Shelf-life Quality of Fresh-cut Lettuce[J].Packaging Engineering,2024,45(3):107-116. |
| 薄膜包装对鲜切生菜货架期品质的影响 |
| Effect of Film Packaging on Shelf-life Quality of Fresh-cut Lettuce |
| 投稿时间：2023-06-27 |
| DOI：10.19554/j.cnki.1001-3563.2024.03.013 |
| 中文关键词: 鲜切生菜 薄膜包装 货架期 品质 |
| 英文关键词: fresh-cut lettuce film packaging shelf life quality |
| 基金项目:山东省重点研发计划(2022TZXD0022) |
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| 中文摘要: |
| 目的 探究不同薄膜包装对鲜切生菜货架期色泽和营养品质的影响，以期为鲜切生菜的保鲜提供便捷高效的方法。方法 本研究采用不同厚度(20、30和40 μm)的聚乙烯(PE)薄膜以及微孔PE薄膜包装鲜切生菜，于(4±1)℃条件下模拟货架8 d，以带孔PE薄膜包装作为对照组，研究这5种薄膜包装对鲜切生菜货架期间表型、感官评分、质量损失率、袋内O2和CO2、色差、叶绿素、类胡萝卜素、叶黄素、可滴定酸、抗坏血酸(VC)和丙二醛(MDA)含量的影响。结果 不同厚度的PE薄膜以及微孔PE薄膜包装能在一定程度上减少鲜切生菜色泽的变化、质量损失率的上升以及营养成分的损失。其中，20 μm薄膜和微孔膜包装可以显著抑制鲜切生菜质量损失率，a*、b*和MDA的升高，保持袋内较高的O2，并抑制CO2的积累，减缓叶绿素、类胡萝卜素、叶黄素、可滴定酸、抗坏血酸和感官评分的下降，进而维持较高的品质，延长货架期。与20 μm薄膜相比，微孔膜会造成鲜切生菜相对较高的质量损失率。结论 20 μm厚度的PE薄膜更适合作为鲜切生菜保鲜的包装材料，可延长货架期2~3 d。本研究为鲜切生菜保鲜包装袋的选择提供依据，推动鲜切预制菜产业的发展。 |
| 英文摘要: |
| The work aims to investigate the effect of film packaging on the color and nutritional quality of fresh-cut lettuce, with the goal of providing a convenient and efficient preservation method for fresh-cut lettuce. Fresh-cut lettuce was packaged with polyethylene (PE) films with different thicknesses (20, 30 and 40 μm) and microporous PE films, and then stored at (4 ± 1) ℃ for 8 days. With those packaged with PE films with holes as the control group, the effects of these five packaging bags on the phenotype, sensory score, weight loss rate, oxygen and carbon dioxide in the bags, color difference, chlorophyll, carotenoids, lutein, titrable acid, ascorbic acid (VC) and malondialdehyde (MDA) content of fresh-cut lettuce during its shelf life were analyzed. The results indicated that packaging with PE films of different thicknesses and microporous PE films could reduce color changes, weight loss, and nutrient loss of fresh-cut lettuce to some extent. Specifically, the weight loss rate, a, b, and MDA increase of fresh-cut lettuce was significantly inhibited by 20 μm film and microporous film packaging. Additionally, O2 levels was high, the CO2 accumulation was inhibited, and the decline of chlorophyll, carotenoids, lutein, titrable acid, ascorbic acid and sensory score of fresh-cut lettuce was slowed down in these packages, thus ensuring high quality and extending shelf life. However, microporous film packaging could lead to relatively higher weight loss rate compared with the 20 μm film packaging. Therefore, 20 μm thick PE film bags are recommended as suitable packaging materials for fresh-cut lettuce preservation, and the shelf life of fresh-cut lettuce can be extended by 2-3 days. This study provides valuable insights for selecting appropriate packaging bags for fresh-cut lettuce preservation and contributes to the future development of the fresh-cut industry. |
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