该文以新鲜杭白菜为试验材料,进行鲜切处理(7~8 cm小段),使用一次性透明塑料盒包装并以保鲜膜封口,模仿日常超市售卖状态放置在温度为4 ℃湿度为65%的条件下贮藏。通过测定感官品质、VC含量、叶绿素含量、可溶性固形物含量、微生物数量等理化指标,研究不同浓度丁香精油(0.5、 1、 2 mL/L)处理的保鲜效果。结果表明,3组实验组均比对照组保鲜效果明显。0.5 mL/L和2 mL/L处理的鲜切杭白菜,货架期延长了3 d。1 mL/L丁香精油处理效果最好,货架期延长了6 d,能最有效抑制微生物的滋生,菌落数增长最为缓慢,各营养成分损失最低,而且没有异味残留。
In this paper, fresh Hang cabbage was used as experimental material, freshly cut into 7-8 cm small pieces, wrapped in a disposable transparent plastic box and sealed with plastic wrap. It was stored under the conditions of a temperature of 4 ℃ and a humidity of 65%, imitating the daily supermarkets’ sales. The preservation effect of different clove essential oil concentrations (0.5 mL/L, 1 mL/L, 2 mL/L) by measuring some indexes such as sensory quality, vitamin C, chlorophyll content, soluble solid content and microbial quality were studied. The results showed that the indexes measured by three experimental groups with different concentrations were better than those measured by the control group. The shelf life of fresh-cut Hang cabbage treated with 0.5 mL/L and 2 mL/L concentrations was extended by three days, and clove essential oil with 1 mL/L concentration performed the best with a six-day extension of shelf life. At this concentration, the growth of microorganisms could be effectively inhibited, the colony number grew most slowly, the loss of each nutrient component became the lowest, and there was no residual odor.
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