低温下相对湿度对菠菜与生菜保鲜效果的影响  

Effect of humidity on the preservation of spinach and lettuce at low temperature

作　　者：王安妮[1] 史磊[1] 孙莉[1] 修方珑[1] 姜文利[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,青岛266109

出　　处：《食品科技》2013年第7期38-43,共6页Food Science and Technology

摘　　要：为了探讨低温下相对湿度对菠菜与生菜保鲜效果的影响,考察了不同相对湿度贮藏条件下蔬菜的Vc含量、失重率、色泽及感官品质随贮藏期的变化规律。试验结果表明,在加湿贮藏条件下,蔬菜的Vc含量和水分损失最少,色差变化最小,外观品质最好。The effect of humidity on the preservation of spinach and lettuce at low temperature was investigated. Variations of Vc content, weightlessness rate, color and sensory quality of vegetables under different humidity conditions during storage were studied. The results showed that, under high humidity storage conditions, the loss of Vc content and weightlessness rate decreased with the increase of humidity, and vegetables had a minimum color change and an improved quality appearance.

关 键 词：相对湿度 保鲜 菠菜 生菜 低温 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]