鲜切青笋防腐保鲜工艺的优化及不同包装材料对其品质的影响

为了研究不同防腐剂和不同包装材料对鲜切青笋防腐保鲜的效果,并延长其贮藏时间,通过预试验选择山梨酸钾、纳他霉素、柠檬酸为有效合适的防腐剂,按照L9(34)正交试验制作不同配比的防腐保鲜复合液,以鲜切青笋在贮藏过程中的细菌总数、失重率及硬度为测定指标,最终以综合评分确定最佳复合液配比。结果表明:防腐保鲜液的最佳配比为0.02%纳他霉素+2.0%柠檬酸+0.04%山梨酸钾。以普通塑料薄膜保鲜袋作对照,研究不同规格(0.07 mm、0.08 mm、0.09 mm)透气性的双向拉伸尼龙(BOPA)与低密度聚乙烯(LDPE)复合包装袋对鲜切青笋包装储藏期间的失重率、维生素C的含量、硬度的影响,并选择最佳的包装材料。结果表明:0.07 mm规格的复合材料包装鲜切青笋效果最佳。

The Optimization of Preservation Technology of Fresh-cut Lettuce and Effects of Different Packaging Materials on Their Quality

In order to study the effect of different preservatives and different packaging materials on the preservation of fresh-cut lettuce,and to extend the storage time,through the pre-experiment,potassium sorbate,natamycin and citric acid were selected as the effective preservatives. According to the orthogonal test of L9(34),the anti-corrosive and fresh compound was prepared with different ratio. The total number of bacteria ,weight loss rate and hardness for the determination of indicators,the final comprehensive score to determine the best compound ratio. The results showed that the best ratio of corrosion preservative was 0.02％ natamycin + 2.0％ citric acid + 0.04％ potassium sorbate. BOPA and low density polyethylene LDPE composite bags with different specifications of 0.07 mm,0.08 mm and 0.09 mm breathable materials were used to study the weight loss of fresh-cut lettuce during storage. The weight loss rate,Vc content,hardness of the impact,and select the best packaging materials. The results showed that the 0.07mm specifications of the composite packaging fresh-cut lettuce the best results.