Abstract
Investigated, ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4 ℃. Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial, the decline of water content , the degradation of chlorophyll and the activity of polyphenol oxidase (PPO), reducing its rotten, wilting, yellowing and browning rate. This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time. Also, it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14th day.In addition, results also indicated that after the long time storage（more than 6 days）, different proportion of gas had no significant impact on the quality of fresh-cut lettuce when modified atmosphere packaging contain O2 and CO2 in a suitable low range（5%～10%）.
Publication Date
2-28-2015
First Page
111
Last Page
115
DOI
10.13652/j.issn.1003-5788.2015.01.026
Recommended Citation
Jiangtao, YU and Jing, XIE
(2015)
"Effect on preservation of fresh-cut lettuce by ozonated water combined with modified atmosphere packaging,"
Food and Machinery: Vol. 31:
Iss.
1, Article 26.
DOI: 10.13652/j.issn.1003-5788.2015.01.026
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/26
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