为延长鲜切白菜的货架期，本文采用不同透气率和不同面积的气调窗与包装袋相结合进行试验，通过对鲜切白菜包装袋内感官品质、气体成分进行统计和分析，筛选和优化出鲜切白菜最适宜的气调包装。结果表明：自发气调包装可有效改善鲜切白菜贮藏品质，鲜切白菜适宜选用O2和CO2透过速率分别为4×105和1.6×106 cm3/m2·d·atm，透气比为1:4气调窗，所需要气调窗的面积为1~2 cm2/kg，在4 ℃条件下至少可延长货架期4 d；综合计算气调窗和薄膜的透气量可知，适于鲜切白菜包装袋O2和CO2的透过量应分别为1.85×103~2.08×103 和8.59×103~9.51×103 cm3/kg·d·atm，达到鲜切白菜的适宜气体浓度，O2为3.63%~5.10%，CO2为7.77%~8.07%。研制的自发气调包装袋可使鲜切白菜处于适宜的气体状态，可很好地解决包装袋内由于无氧呼吸产生的异味问题，且保留原有的鲜切白菜气味，延长其货架期，为鲜切企业提供有力的技术支持。

The combination of the packaging bags with the modified atmosphere windows of different permeability and areas were studied for extending the shelf life of fresh-cut Chinese cabbage. The sensory quality and gas composition in the packaging bags were analyzed in order to screen the optimum modified atmosphere packaging (MAP) of fresh-cut Chinese cabbage. The results showed that the optimum MAP could effectively improve the storage quality of fresh-cut Chinese cabbage. The suitable modified atmosphere window for fresh-cut Chinese cabbage was as follows: the transmittance rates of O2 and CO2 were 4×105 and 1.6×106 cm3/m2·d·atm respectively, the permeability ratio was 1:4, and the area of Chinese cabbage needed was 1~2 cm2/kg, which can solve the problem of odor, and can maintain shelf quality for more than 4 days. Compared with the permeability of modified atmosphere window and film, the permeability amount of O2 and CO2 in packaging bags suitable for fresh-cut Chinese cabbage should be 1.85×103~2.08×103 and 8.59×103~9.51×103 cm3/kg·d·atm respectively, and O2 was 3.63%~5.10% and CO2 was 7.77%~8.07%,when the appropriate gas concentration was reached. The MAP bag not only can make fresh-cut Chinese cabbage in the appropriate gas state, but also can solve the odor problem caused by anaerobic breathing, retain the original smell of fresh-cut cabbage, and prolong its shelf life, so as to provide strong technical support for fresh-cut enterprises.

山东省自然科学基金项目（ZR2013CM012）；山东省泰山产业领军人才项目（LJNY201702）；山东省农业重大应用技术创新项目