Design Of Modified-Atmosphere Packages For Three Kinds Of Fresh-Cut Vegetables

The optimum modified atmosphere component of these three fruits and vegetables were studied with fresh-cut green peppers, fresh-cut butterheads and fresh-cut potatoes as experimental materials to establish respiratory rate models based on non-competitive Michaelis-Menten enzyme kinetics, respectively. On this basis, modified atmosphere packagings were then designed for three vegetables with proper packaging films to be chosen. Finally, verification tests were performed to examine whether models above can select packaging films effectively. Results in detail are as follows:1. Ten gas combinations of oxygen and carbon dioxide of different concentrations were adopted to conduct active atmosphere packaging of fresh-cut green peppers, fresh-cut butterheads and fresh-cut potatoes and then check changes of color, texture profile, browning degree, soluble solid contents, L-ascorbic acid, chlorophyll, microorganisms and sensory quality during the storage at5℃. Finally, The optimal modified atmosphere combination of fresh-cut green peppers, fresh-cut butterheads and fresh-cut potatoes were determined as 5%O2+5%CO2, 3%O2+10%CO2 and3%O2+10%CO2, respectively through analysis of main components.2. Respiratory rates of fresh-cut green peppers, fresh-cut butterheads and fresh-cut potatoes were measured and calculated at various temperatures using sealing method to set up respiratory rate models. Arrhenius equation and linear function were used to fit model parameters at different temperatures and build respiratory rate models on the base of components of temperature and gas.3. Contrast experiment of target packaging film and another two packaging films demonstrated that target packaging film can maintain quality of fresh-cut vegetables, benefiting shelf-life extension, which means models have fine effects on packaging of fresh-cut vegetables, deserving popularizing.