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