Effect of High Oxygen Modified Atmosphere Packaging on Fresh-Cut Onion Quality
The high oxygen modified atmosphere packaging is effective to the vegetable, but there is rarestudy about its effect to fresh-cut onion. This work investigates the effect of high oxygen modified atmospherepackaging on the quality of fresh-cut onion at room temperature. In order to study the effect of differentoxygen concentration on the quality of fresh-cut onion, onion slices on the polypropylene (PP) trays werepackaged in a package of 18×24cm2 high-barrier film of 70μm thickness. Onion slices were stored in fivedifferent modified atmospheres which including 100% O2, 95%O2/5%CO2, 80%O2/20%CO2,75%O2/25%CO2 and air. The physics, chemistry and microbe characteristics were selected as primary qualityindexes. The study showed that the weight loss and respiration rate of high oxygen modified atmospherepackagings were remarkable smaller than the air packaging during the storage; The total reducing sugar decreasedduring the storage, but the package with 80%O2/20%CO2 reduced slower relatively; The total titratableacid increased slower in the high oxygen than in the air; The total soluble solid content also reduced duringthe storage, but there was no remarkable difference in the different modified atmosphere packagings; Thetotal bacterial count of all the packages increased slower in the first 2 days, after that the total bacterial countof fresh-cut onion in the high oxygen modified atmosphere packaging increased remarkable slowly comparedwith in the air. It showed that the total bacteria counts of the high oxygen modified atmosphere packagingwith 80% O2/20%CO2 increased slowest relatively, and the total bacteria counts increased to 105 CFU/g after7 days. All the fresh-cut onions besides the high oxygen modified atmosphere packagings with80%O2/20%CO2 and 100% O2 were gently rotten after 4 days. Summarizing all the primary quality indexes ofthe fresh-cut onion during the storage, the high oxygen modified atmosphere packaging with 80%O2/20%CO2could obtain longer shelf-life at room temperature.
Han Chunyang Yue Xiqing Lu Fei Sun Binxin
College of Food Science and Technology Shenyang Agricultural University Shenyang, China
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
124-128
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）