Study On Effect Of Modified Atmosphere Packaging On Quality Of Fresh-Cut Green Peppers And Its Mechanism

In this paper, with fresh-cut green peppers as the research object, the effects of different concentrations of ozone, oxygen and carbon dioxide were studied. On the basis of appropriate ozone concentration and gas component, the effects of Modified Atmosphere Packaging (MAP) treatment, ozone treatment and combination treatment on quality and defensive system of fresh-cut green peppers during the storage period were studied. The results were as follows:1. The appropriate concentration of ozone could significantly inhibit the decrease of the chlorophyll content, Vc content, sensory quality, hardness of the fresh-cut green peppers. It also played a significant role in sterilization. Treatment with6.42mg/cm3of ozone had the best effect for fresh-cut green peppers storage and8.56mg/cm3of ozone treatment caused damage to it due to the high concentration.2. When oxygen content was around4%and carbon dioxide concentration was between4%-6%. it could effectively inhibit the decrease of quality of fresh-cut green peppers and it was better to maintain the chlorophyll content. Vc content, sensory quality and hardness of the fresh-cut green peppers.3. With oxygen concentration, carbon dioxide concentration and the carrying capacity as factors conducted the orthogonal experiment. In this experiment, best results were obtained following conditions:3%O2.4%CO2and160g carrying capacity. In these condition, the fresh-cut green peppers were stored at5-8℃for15days. The sensory evaluation of fresh-cut green peppers was31score, remained quality index and it can meet the supermarket demand for the fresh-cut green peppers’ shelf life.4. Modified atmosphere packaging combined with ozone treatment had a synergistie effect on fresh-keeping for the fresh-cut green peppers.It could maintain higher sensory scores of fresh-cut green peppers, inhibit the decrease of the hardness. Vc content and chlorophyll content, inhibit the growth of microorganism. When the fresh-cut green peppers were stored at these condition for15days, the sensory evaluation of fresh-cut green peppers was still as high as33score and the total number of colonies was only1.15×106cfu/g.5. Comparing with MAP treatment or ozone treatment alone. MAP combined with ozone treatment could induce the generation of self-defense system of fresh-cut green peppers more remarkable by reduced the respiration rate, slow clown the production of MDA. inhibited PPO activity, stimulated POD. SOD and PAL activity. It showed that combination treatment had a synergislic effect on inducing the generation of self-defense system of fresh-cut green peppers.