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High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce

A high carbon dioxide, modified atmosphere packaging technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of reducing the commodity value of products, affecting the quality and nutritional value of fruits and vegetables, avoiding anaerobic respiration of fruits and vegetables, inhibiting browning. The effect of mutation and microbial growth, good application prospects

Inactive Publication Date: 2011-08-10
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Fresh fruits and vegetables still undergo respiration after harvesting, and traditional air conditioning can easily cause harmful anaerobic respiration conditions (O 2 less than 2% and CO 2 Excessive consumption of nutrients in the body not only affects the quality and nutritional value of fruits and vegetables, but also produces odorous substances such as acetaldehyde, which seriously reduces the commodity value of the product

Method used

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  • High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce
  • High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce
  • High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce

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Embodiment Construction

[0019] Below in combination with specific tests, the fresh-cut lettuce high carbon dioxide modified atmosphere packaging preservation method of the present invention and its application effect are further described:

[0020] After fresh lettuce is harvested, it is quickly transported to the cold storage for pre-cooling at 0-4°C for 18-24 hours. The leaves with moderate maturity, completeness, no mechanical damage, no pests and diseases and green color are selected as experimental materials, washed with tap water, dried in a ventilated place, and used Cut with a sharp stainless steel knife into small pieces of about 3cm and pack them into bags. The packaging material is polyethylene fresh-keeping bags with a thickness of 0.08mm, each bag is about 150g, vacuumed with a vacuum machine, and then filled with CO 2 and O 2 , so that CO 2 Relative concentration (volume percentage) is successively 10%, 20%, 30%, 40% and 50% from low to high, O 2 The relative concentration (volume per...

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Abstract

The invention discloses a high carbon dioxide air-regulating package fresh-keeping method for a fresh-cut lettuce. In the method, O2, CO2 and N2 are used as an air source, the fresh lettuce is pre-cooled and selected to be fresh cut in the fresh state, and the fresh-cut lettuce is placed in a fresh-keeping bag with high gas barrier property, and the mixing ratio of the O2, the CO2 and the N2 is set as follows: 10% O2 + 10-50 of CO2 plus 40-80% N2. The method is used for controlling the brown stain and maintaining the quality after the lettuce in fresh state is cut, so that the shelf life of the products can be prolonged, and the preservation period of the fresh-cut lettuce can be more than 15 days at 0-4 DEG C. In the method, no chemical antistaling agent is used, so that the food safety of the fresh-cut lettuce is ensured.

Description

technical field [0001] The invention relates to a fresh-cut fresh-cut lettuce high-carbon dioxide modified atmosphere packaging preservation method, which belongs to the fruit and vegetable storage and fresh-keeping technology, and is used for the control of browning and quality maintenance of fresh-cut lettuce after processing. Background technique [0002] Lettuce is rich in nutrition and has a delicate taste and is loved by people. It is the most important side dish of vegetable salad. It is often packaged alone or with other vegetables after cutting, and it is ready-to-eat. According to reports, fresh-cut lettuce has been one of the most in-demand products among fresh-cut products in the past ten years, and its market share accounts for 80% of the total fresh-cut products. However, after the vegetable tissue is cut, the juice leaks out, the nutritional loss is serious, and it is easy to rot, and the fresh-cut lettuce is prone to browning after processing, which makes the...

Claims

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Application Information

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IPC IPC(8): A23B7/148
Inventor 潘磊庆张引成屠康雷云王志英樊力萌段晓杰王佩
Owner NANJING AGRICULTURAL UNIVERSITY
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