采用以托盘盛装、上覆 PP 塑料薄膜的形式,对鲜切猕猴桃和木瓜组合拼盘进行了气调包装。 在 5 ℃ ,相对湿度 90% 的环境下,研究了 MAP1(3% O2 ,8% CO2 ,89% N2 )、MAP2(70% O2 ,30% N2 )、MAP3(80% O2 ,20%N2)3 组气调包装对鲜切猕猴桃和木瓜切面颜色、硬度、可溶性固形物含量、可滴定酸及 Vc 含量等指标的影响,并与空白组进行了对比。 结果表明,70% ~ 80% 的高氧条件对鲜切木瓜和猕猴獭娲盘保鲜效果最好,并且延长了它们的货架寿命。

The fresh-cut kiwifruit and papaya combined assorted cold dishes which formed by serving tray and PP plastic film covering was packed by modified atmosphere packaging in 5 ℃ , 90% relative humidity environment. Surface brightness, hardness, soluble solid, titratable acid and Vc content under MAP1 (3% O2 ,8% CO2 ,89% N2 ), MAP2 (70% O2 ,30% N2 ), MAP3 (80% O2 , 20% N2 ) was studied by comparing to the blank group. The results showed that the condition of 70% ~ 80% oxygen is the best for the assembled tray of fresh-cut kiwifruit and papaya, which extends their shelf life.