Effects of ε-polylysine/chitosan (ε-PL/CS) composite coating and pressurized argon (Ar) in combination with modified atmosphere packaging (MAP) on the quality and the microbial load of fresh-cut potatoes during refrigeration were studied. Sliced potatoes were treated with pressurized Ar at 4 MPa for 1 h, and then immersed in ε-PL (1 g L⁻¹)/CS solution for 1 min. Treated samples were sealed in MAP (94% N₂, 4% O₂, 2% CO₂), and stored at 4 °C. Water loss, ascorbic acid content, respiration rate, malondialdehyde content, color, firmness, enzyme activities, and microbial load were measured at 3-day intervals. Results indicated that synergistic treatment (ε-PL/CS + pressurized Ar) significantly delayed the losses of water, ascorbic acid, color, and firmness, and inhibited the increase of respiratory rate, MDA content, and enzyme activity (PPO and POD). The microbial loads including coliform, mold, and yeast counts were significantly reduced. Preservation effect of pressurized Ar was noted to be superior to that of ε-PL/CS composite coating. Therefore, ε-PL/CS composite coating and pressurized Ar in combination with MAP is an effective method for maintaining the quality and improving the safety of fresh-cut potatoes during refrigeration.

中文翻译：

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ε-聚赖氨酸/壳聚糖复合涂层和加压氩气与MAP结合对鲜切土豆品质和微生物的影响

研究了ε-聚赖氨酸/壳聚糖（ε-PL/ CS）复合涂层和加压氩气（Ar）结合气调包装（MAP）对冷藏期间鲜切马铃薯的质量和微生物负荷的影响。将切成薄片的马铃薯在4 MPa的压力下用Ar加压处理1 h，然后将其浸入ε-PL（1 g L ^-1）/ CS溶液中1分钟。处理的样品中MAP密封（94％N ₂，4％氧气₂，2％CO ₂），并保存在4°C下。每隔3天测量一次失水，抗坏血酸含量，呼吸速率，丙二醛含量，颜色，硬度，酶活性和微生物负荷。结果表明，协同处理（ε-PL/ CS +加压Ar）可显着延迟水分，抗坏血酸，颜色和硬度的流失，并抑制呼吸频率，MDA含量和酶活性（PPO和POD）的增加。包括大肠菌群，霉菌和酵母菌数量在内的微生物负荷大大降低。注意到加压Ar的保存效果优于ε-PL/ CS复合涂层。因此，ε-PL/ CS复合涂层和加压Ar与MAP结合使用是一种在冷藏过程中保持鲜切土豆的质量并提高其安全性的有效方法。