Studies On Effect Of Preservation Of Fresh-cut Potato With Modified Atmosphere Package

In this paper, preservation of fresh cut potato, effects of different materials and modified atmosphere packaging on the quality of fresh cut potato shelf, selection of low density polyethylene (LDPE) PE bag PP/PE composite film of high density polyethylene (HDPE) packaging materials for the gas, the sensory score of shelf life of fresh cut process and determine the best parameters of potato modified atmosphere packaging as index, and provide theoretical and practical basis for mixed atmosphere packaging implementation of development and application of agricultural industry in fresh cut fruits and vegetables preservation.The results show that:(1) In the atmosphere of fresh cut potato package average thickness of packing material for0.112mmLDPE packaging film is superior to the other three bags (average thickness0.08mm PE bag, average thickness of PP/PE composite packaging film, the average0.106mm thickness of HDPE packaging film0.103mm).(2) Found in the course of the experiments, four kinds of packaging material of modified atmosphere packaging, gas concentration of single gas Roughly the same, the gas concentration range of O2is10%-20%, the gas concentration range of CO2is50%-60%(3) Was optimized by orthogonal test the best treatment of fresh cut potato modified atmosphere packaging:A3B2C4, namely packet With an average thickness of0.112mm film is LDPE, the concentration of CO2was51%, the concentration of O2was15%in the mixed atmosphere packing was the best combination.(4) Potato MAP packaging can help keep the sensory quality of fresh cut, can significantly reduce the browning process degree, inhibition of PPO activity, VC content decreased slowly compared with the control experiments, the shelf life can reach14days, without the occurrence of anaerobic respiration, microbial indicators meet the national safety standards.