超市销售条件下贮藏温度对洁净生菜保鲜效果的影响  

EFFECTS OF DIFFERENT TEMPERATURES AND PACKAGING METHODS ON THE PRESERVATION OF LETTUCE UNDER SUPERMARKET STORAGE CONDITIONS

作　　者：王宏[1] 韩永斌[2] 陆兆新[2] 郁志芳[2] 顾振新[2] 

机构地区：[1]湛江师范学院生化院烹饪营养系,广东湛江524048 [2]南京农业大学食品科技学院农业部农畜产品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品研究与开发》2006年第5期138-140,共3页Food Research and Development

基　　金：江苏省十五攻关项目(BE200232339)资助

摘　　要：本试验研究了模拟超市销售条件下生菜的贮藏与保鲜,超市生菜保鲜和贮藏夏天用的是(22±2)℃,冬天用的是(17±2)℃。结果表明,塑料薄膜包装的生菜低温(17±2)℃下贮藏,可以降低生菜的呼吸强度和蒸腾作用,减少还原糖、抗坏血酸、和叶绿素含量的损失,从而有利于生菜品质的保持和货架期的延长。Effects of two different temperatures （ viz., 17 ± 2 ℃ and 22 ±2 ℃ the preservation of lettuce under supermarket storage conditions were studied. suitable low temperature with the packaging of plastic bag could decrease the ）and packaging methods on The results showed that the nutrition loss of lettuce, inhibit the respiration and weight loss of lettuce and reduce the wastage of chlorophyll, ascorbic acid and reduced sugar in lettuce, which could keep the storage quality and extend the shelf storage.

关 键 词：生菜 贮藏温度 包装方法 保鲜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]