Food and Fermentation Industries >

2021 , Vol. 47 >Issue 6: 195 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026000

Effect of pretreatment combined with modified atmosphere packaging on the storage quality of fresh Lycium barbarum

  • MA Limin ,
  • WANG Bing ,
  • LIU Guishan ,
  • KANG Ningbo ,
  • HE Jianguo ,
  • ZHANG Xiaojuan ,
  • YANG Guohua
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  • 1(School of Food & Wine,Ningxia University,Yinchuan 750021,China)
    2(School of Physics and Electrical Engineering,Ningxia University,Yinchuan 750021,China)

Received date: 2020-11-02

  Revised date: 2020-12-02

  Online published: 2021-04-15

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Abstract

To reduce the degree of microbial infection and mechanical damage of fresh Lycium barbarum with stalk during storage, and maintain its postharvest quality as well as extend its shelf life, the fresh Lycium barbarum were pretreated with electrolyzed-oxidizing water and vacuum pre-cooled, and then packaged with different gas ratios and stored at (-3±1) ℃. The total bacterial count, Salmonella, Escherichia coli, color, soluble solid contents, VC, respiratory intensity, peroxidase activity and other indicators of samples were measured during storage. The sensory evaluation was carried out to select the optimal processing conditions. The result showed that the total bacterial count was less than 10 CFU/g after soaking in electrolyzed-oxidizing water for 150 s, and Escherichia coli and Salmonella cannot be detected. When Lycium barbarum was storage at (-3±1) ℃ for less than 15 days, the quality of fresh wolfberry yield good results by the treatment of soaking in electrolyzed-oxidizing water for 15 s combines with modified atmosphere packaging with the ratio of 5% O2 + 15% CO2 + 80% N2. The soluble solid content was 22.2%, which close to the initial content. And the VC content decrease by 11.7% and the respiration rate effectively reduce by 37%. This paper provides theoretical guidance for effectively inhibiting peroxidase activity and prolonging the shelf life of fresh Lycium barbarum.

Key words： fresh Lycium chinensis with carpopodiu; acid electrolyzed functional water; soaking time; modified atmosphere ratio; fresh-keeping effect

Cite this article

MA Limin , WANG Bing , LIU Guishan , KANG Ningbo , HE Jianguo , ZHANG Xiaojuan , YANG Guohua . Effect of pretreatment combined with modified atmosphere packaging on the storage quality of fresh Lycium barbarum[J]. Food and Fermentation Industries, 2021 , 47(6) : 195 -200 . DOI: 10.13995/j.cnki.11-1802/ts.026000

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