高氧气调包装是近年来研究较多的气调包装方式之一。 研究了在不同储藏温度(4, 15, 25℃)下，高阻隔膜超高氧气调包装的鲜切胡萝卜品质变化规律（对照空气包装）。 结果表明，超高氧气调包装显著增加了鲜切胡萝卜的失重率、呼吸强度，同时加速了维生素C、总胡萝卜素含量的损失，但能提高多酚类物质含量。 总之，高阻隔膜超氧气调包装不能有效地维持鲜切胡萝卜的品质。
High oxygen modified atmosphere packaging was one of the hottest packaging techniques on fresh-cut fruit and vegetables in recent years. The aim of this study was to investigate the effects of superatmospheric oxygen modified atmosphere combined with high barrier film packaging on the quality of fresh-cut carrot during storage at different temperature (4℃, 15℃, and 25℃). Using the packaging box filled with air as control, the results showed that the loss of weight, loss of vitamin C and total carotene and the respiratory intensity of fresh-cut carrot packaged by superatmospheric oxygen were significantly increased than the control. But the content of phenol compounds in fresh-cut carrot was higher than the samples packaged with air. In general, the quality of fresh-cut carrot was not effectively maintained by superatmospheric oxygen modified atmosphere combined with high barrier film packaging.