北京市农林科学院机构知识库

Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage

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文献类型：外文期刊

作者： Dai, Yukexin ¹ ; Zhao, Xiaoyan ¹ ; Zuo, Jinhua ¹ ; Zheng, Yanyan ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China

关键词： high-oxygen MAP packaging; shelf-life; nutritional compounds; antioxidant capacity

期刊名称：FOODS （影响因子：5.2；五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 7 期

页码：

收录情况： SCI

摘要： The effect of 100% oxygen (O-2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 degrees C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O-2 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 (H2O2), and superoxide (O-2) contents. Furthermore, 100% O-2 MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O-2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 degrees C.

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