Dai Yukexin, Zhao Xiaoyan, Zuo Jinhua, Zheng Yanyan
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Foods. 2023 Apr 4;12(7):1524. doi: 10.3390/foods12071524.
The effect of 100% oxygen (O)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 °C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O MAP treatment effectively maintained broccoli sensory evaluation scores, green color, and texture; reduced respiration and chlorophyll degradation; and reduced total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (HO), and superoxide (O) contents. Furthermore, 100% O MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 °C.
本研究探讨了100%氧气（O）气调包装（MAP）对4℃贮藏15天的鲜切西兰花品质改善的影响。结果表明，与对照组条件相比，100%氧气气调包装处理有效地维持了西兰花的感官评价得分、绿色和质地；降低了呼吸作用和叶绿素降解；降低了总细菌数（TBC）、丙二醛（MDA）水平、电解质渗漏（EL）、过氧化氢（HO）和超氧阴离子（O）含量。此外，100%氧气气调包装导致营养成分损失较小，并提高了抗氧化能力。总之，使用100%氧气气调包装是在4℃冷藏贮藏期间保持鲜切西兰花高品质的有效方法。
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