新(xin)(xin)鮮(xian)(xian)(xian)(xian)果蔬(shu)菌菇 果蔬(shu)收(shou)獲后，仍(reng)保(bao)(bao)持吸(xi)收(shou)O2排(pai)出CO2的(de)新(xin)(xin)陳 代(dai)(dai)謝(xie)呼(hu)吸(xi)活動(dong)。如(ru)包裝內O2含(han)量降低和(he)CO2含(han)量升高，可(ke)使果蔬(shu)維持微弱的(de)需氧呼(hu)吸(xi)而不(bu)產(chan)生厭氧呼(hu)吸(xi)，新(xin)(xin)鮮(xian)(xian)(xian)(xian)果蔬(shu)的(de)衰(shuai)老(lao)過程(cheng)被延緩，降低新(xin)(xin)陳代(dai)(dai)謝(xie)速度(du)，從(cong)而延長(chang)保(bao)(bao)鮮(xian)(xian)(xian)(xian)期(qi)。新(xin)(xin)鮮(xian)(xian)(xian)(xian)果蔬(shu)的(de)氣調包裝保(bao)(bao)鮮(xian)(xian)(xian)(xian)氣體(ti)由(you)O2、CO2和(he)N2組(zu)成。氣調包裝保(bao)(bao)鮮(xian)(xian)(xian)(xian)期(qi)根據果蔬(shu)品種和(he)鮮(xian)(xian)(xian)(xian)度(du)確定，如(ru)草莓、蘑菇、荔枝、桃、葉菜等。在0-4℃溫度(du)下的(de)保(bao)(bao)鮮(xian)(xian)(xian)(xian)期(qi)為15-45天(tian)。采用低阻隔膜(mo)。

熟食(shi)(shi)制品(pin) 中西式畜(chu)禽熟食(shi)(shi)制品(pin)、鹵菜(cai)、炒(chao)菜(cai)、燉菜(cai)、快(kuai)餐等熟食(shi)(shi)制品(pin)的保(bao)(bao)(bao)(bao)鮮(xian)(xian)，要求保(bao)(bao)(bao)(bao)鮮(xian)(xian)防腐和保(bao)(bao)(bao)(bao)持原(yuan)汁原(yuan)味(wei)。保(bao)(bao)(bao)(bao)鮮(xian)(xian)氣(qi)體(ti)(ti)一般(ban)由CO2、N2等氣(qi)體(ti)(ti)組(zu)成。氣(qi)調包裝(zhuang)后，保(bao)(bao)(bao)(bao)鮮(xian)(xian)氣(qi)體(ti)(ti)在(zai)食(shi)(shi)物表面形成保(bao)(bao)(bao)(bao)護膜，從而達(da)到抑菌(jun)保(bao)(bao)(bao)(bao)鮮(xian)(xian)，保(bao)(bao)(bao)(bao)持食(shi)(shi)品(pin)營養成份(fen)及原(yuan)有口(kou)感、口(kou)味(wei)、形狀。在(zai)20℃以下保(bao)(bao)(bao)(bao)鮮(xian)(xian)期(qi)在(zai)10-15天以上；在(zai)0-4℃條(tiao)件下，保(bao)(bao)(bao)(bao)鮮(xian)(xian)期(qi)在(zai)60-90天；采(cai)用巴氏殺(sha)菌(jun)（80℃左右(you)）后，常(chang)溫下保(bao)(bao)(bao)(bao)鮮(xian)(xian)期(qi)在(zai)60-90天以上。需采(cai)用高阻隔膜。采(cai)用氣(qi)調包裝(zhuang)配(pei)合(he)天然(ran)生物技術，能達(da)到較為理想的效果。

生(sheng)鮮(xian)(xian)(xian)(xian)畜(chu)禽(qin)類 新鮮(xian)(xian)(xian)(xian)豬、牛、羊肉的氣(qi)調包裝氣(qi)體(ti)由CO2、O2等氣(qi)體(ti)組成。高濃度(du)的O2使(shi)肉中(zhong)肌紅蛋白氧(yang)化(hua)為(wei)氧(yang)合(he)肌紅蛋白，可(ke)(ke)使(shi)鮮(xian)(xian)(xian)(xian)肉保(bao)持鮮(xian)(xian)(xian)(xian)紅色(se)澤；CO2用以抑菌防(fang)腐。在0-4℃條件(jian)下(xia)的保(bao)鮮(xian)(xian)(xian)(xian)期(qi)為(wei)7-30天。生(sheng)鮮(xian)(xian)(xian)(xian)禽(qin)類用CO2、N2等保(bao)鮮(xian)(xian)(xian)(xian)氣(qi)體(ti)，保(bao)鮮(xian)(xian)(xian)(xian)期(qi)可(ke)(ke)達15-30天。配(pei)合(he)天然生(sheng)物技(ji)術(shu)，可(ke)(ke)在常溫下(xia)銷(xiao)售2-5天。

新(xin)(xin)鮮(xian)(xian)(xian)水(shui)(shui)產海鮮(xian)(xian)(xian)類(lei) 新(xin)(xin)鮮(xian)(xian)(xian)魚等(deng)水(shui)(shui)產品(pin)是(shi)(shi)水(shui)(shui)分含量高的(de)(de)易(yi)腐食(shi)品(pin)，低溫(wen)儲(chu)藏時厭氧菌是(shi)(shi)新(xin)(xin)鮮(xian)(xian)(xian)水(shui)(shui)產品(pin)腐敗(bai)因(yin)(yin)素(su)之一，并(bing)產生對(dui)人體(ti)健康有害的(de)(de)毒素(su)。保鮮(xian)(xian)(xian)氣(qi)(qi)體(ti)由O2、CO2和(he)N2組成。多(duo)脂肪魚類(lei)的(de)(de)氣(qi)(qi)調(diao)包(bao)裝(zhuang)因(yin)(yin)脂肪氧化酸是(shi)(shi)腐敗(bai)變(bian)質的(de)(de)主(zhu)要因(yin)(yin)素(su)，保護氣(qi)(qi)體(ti)由CO2和(he)N2組成。新(xin)(xin)鮮(xian)(xian)(xian)水(shui)(shui)產品(pin)氣(qi)(qi)調(diao)包(bao)裝(zhuang)機(ji)，根據(ju)品(pin)種和(he)鮮(xian)(xian)(xian)度，在0-4℃溫(wen)度下的(de)(de)保鮮(xian)(xian)(xian)期為15-30天。包(bao)裝(zhuang)薄膜需采用對(dui)氣(qi)(qi)體(ti)高阻隔(ge)性(xing)的(de)(de)復合塑料膜，以保持包(bao)裝(zhuang)內(nei)的(de)(de)氣(qi)(qi)體(ti)濃度。

燒(shao)烤(kao)食品 燒(shao)烤(kao)食品的(de)(de)變質主要是霉變，保(bao)鮮(xian)要求防霉和(he)保(bao)持(chi)風味，保(bao)鮮(xian)氣體由CO2和(he)N2組成。蛋糕(gao)、面包(bao)等米面食品在常溫下的(de)(de)保(bao)鮮(xian)期為15-60天；月餅在常溫下的(de)(de)保(bao)鮮(xian)期為30-90天；饅頭包(bao)裝薄膜(mo)需采用對氣體高阻(zu)隔性(xing)的(de)(de)復合塑料膜(mo)，以保(bao)持(chi)包(bao)裝內的(de)(de)氣體濃度。配合天然生物技術，保(bao)鮮(xian)效果倍增。

泡菜(cai)、腌臘制(zhi)(zhi)品 泡菜(cai)類食品在(zai)(zai)空(kong)氣(qi)中易氧化、霉化變質，在(zai)(zai)腌（泡）制(zhi)(zhi)過程中，加入適量的天然生物制(zhi)(zhi)劑，經氣(qi)調包裝后，在(zai)(zai)常溫(wen)下可保鮮30-180天。保鮮氣(qi)體(ti)由CO2和(he)N2組成(cheng)。采用高阻隔膜。