Effect of High Oxygen Modified Atmosphere Packaging on Quality of Fresh-cut Lettuce

doi:10.7506/spkx1002-6630-200924105

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 457-459.doi: 10.7506/spkx1002-6630-200924105

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Effect of High Oxygen Modified Atmosphere Packaging on Quality of Fresh-cut Lettuce

CHEN Xue-hong，QIN Wei-dong，MA Li-hua，HUANG Shen-yang

(College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China)

Received:2009-01-13 Revised:2009-06-16 Online:2009-12-15 Published:2010-12-29
Contact: CHEN Xue-hong E-mail:nxcxhong@yahoo.com.cn

Abstract

Abstract:

The aim of this study was to investigate the effects of high oxygen modified atmosphere packaging on the quality of fresh-cut lettuce during storage. The lettuce slices were packaged in boxes filled with 60% O2 + 20% CO2 + 20% N2 and 100% O2 at 4 ℃ for 14 days, in contrast to that of air treatment. The results showed that the qualities of fresh-cut lettuce were significantly affected by high oxygen modified atmosphere packaging. Packaging with 60% O2 + 20% CO2 + 20% N2 and 100% O2 inhibited the loss of weight, formation of cellulose and the loss of vitamin C as well as chlorophyll. In addtion, the qualities of fresh-cut lettuce were kept better under 100% O2.

Key words: fresh-cut lettuce, high oxygen modified atmosphere packaging, quality, change

CLC Number:

S379.2

CHEN Xue-hong，QIN Wei-dong，MA Li-hua，HUANG Shen-yang. Effect of High Oxygen Modified Atmosphere Packaging on Quality of Fresh-cut Lettuce[J]. FOOD SCIENCE, 2009, 30(24): 457-459.

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Effect of High Oxygen Modified Atmosphere Packaging on Quality of Fresh-cut Lettuce

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