包装技术论文：鲜切苹果MAP气调保鲜的技术研究

摘  要
                              
本文主要介绍了苹果的类型、营养品质、腐败的机理以及目前贮藏鲜切苹果常用的保鲜方法。在常温条件下，将鲜切苹果置于空气中，根据鲜切苹果的感官评价、糖度、酸度,确定了较佳的预处理方法；通过自发气调和充气气调的试验，根据鲜切苹果的感官评价、呼吸强度、失重率、腐烂率和Vc含量等生理指标，确定了较佳的预处理方法、包装材料和气体比例。
根据其感官评价、糖度、酸度等生理指标的测定与分析，预处理组的保鲜效果优于对照组，冷激处理组的保鲜效果优于其他处理组。自发气调的试验的结果表明，自发气调组的保鲜效果明显优于对照组，LDPE包装的保鲜效果又优于HDPE的保鲜效果。充气气调的试验结果表明，低氧高二氧化碳可以有效抑制鲜切苹果的呼吸强度,减少呼吸底物的大量消耗,延缓腐败变质，推迟呼吸高峰的出现时间，其中最优的是充入15%的CO2和3%的O2。因此，适当气体比例的充气包装有利于鲜切苹果延长保存期和保持产品的品质。

关键词：鲜切苹果，气调，保鲜
ABSTRACT

The thesis described the types of the apple, nutritional quality, spoilage mechanism and the methods of preservation currently. At the room temperature, the fresh-cut apple was placed in the air, according to the sensory evaluation of fresh-cut apple, sugar content, acidity, pretreatment could be decided; Through the active MAP and passive MAP of fresh-cut apple, according to the sensory evaluation of fresh-cut apple, respiratory intensity, the rate of weight loss, decay rate and Vc content.Packaging materials and the best ratio of the gas could be decided.
The results of retreatment showed that the appearance of fresh-cut apple, sugar content and acidity were better than the checked group, cold shock treatment group was better than other groups. The results of active MAP showed that in the storage process, the active MAP group was significantly better than the checked group, and the preservation of LDPE packaging were better than HDPE. The results of passive MAP showed that the low O2 and high CO2 could effectively inhibit the fresh-cut apple respiration intensity, reduce respiratory substrate consumption of large quantities, delay food quality deterioration, defer respiratory peak times,among them,the package with 15% CO2 and 3% O2 was the best.Therefore, the appropriate ratio of passive MAP packaging to fresh-cut apple, could prolong their shelf life and maintain product quality.

Keywords：fresh-cut apple, atmosphere, preservation

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