超市无包装蔬菜货架质量的变化特征  

Changing Characteristics of Unwrapped Vegetables Quality on Storage Rack in Supermarket

作　　者：胡鸿[1] 张学杰[1] 贾艳华[1] 郭科[1] 李琨[1] 王丽[1] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《中国蔬菜》2010年第22期76-78,共3页China Vegetables

基　　金：国家"863"计划项目(2008AA100803)

摘　　要：以超市主要销售的9种蔬菜为试材,研究室温无包装条件下的货架质量变化特征。结果表明:在模拟超市无包装条件下,室温12h货架期间,随着时间的延长,蔬菜失重率逐渐增加,均呈线性变化特征;在品质方面,黄瓜、普通白菜、青花菜不论包装与否,随着货架时间的延长,叶绿素含量均呈逐渐增加趋势;包装与无包装甜椒的VC含量在试验前后均没有发生显著性变化;黄瓜、青花菜、普通白菜没有出现糠化、黄化现象,菜豆没有出现锈斑及纤维化现象。The quality changes of 9 kinds of vegetables were investigated by simulating supermarket sales under 12 h shelf-life, unwrapped at ambient temperature. The results showed that vegetable weights lose gradually as time went along and a linear relationship was found. As for the vegetable quality, the chlorophyll contents of cucumber, pakchoi and broccoli showed an increasing trend with time, no matter they were wrapped or unwrapped; while the VC content of sweet pepper, wrapped or unwrapped showed no significant changes; no yellowing, sponging, rust spotting or lignification phenomena were found in cucumber, broccoli, pakchoi and beanst.

关 键 词：超市 蔬菜 无包装 失重 质量 

分 类 号：S634[农业科学—蔬菜学]