鲜切莴苣生理生化变化及其保鲜技术的研究进展  

Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce

作　　者：杨晓哲 胡文忠 姜爱丽[3,2] 修志龙 

机构地区：[1]大连理工大学生命科学与技术学院,辽宁大连116024 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600 [3]大连民族大学生命科学学院,辽宁大连116600

出　　处：《食品与发酵工业》2018年第2期278-283,共6页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2016YFD0400903);国家自然科学基金(31471923);国家"十二五"科技支撑计划项目(2012BAD38B05)

摘　　要：该文基于近几年国内外有关鲜切莴苣的研究,分析莴苣加工后的品质变化,并总结了鲜切莴苣物理、化学和生物保鲜技术的研究现状,旨在为鲜切莴苣尤其是鲜切蔬菜保鲜技术的研究提供理论参考。Rrecent studies of fresh-cut lettuce at home and abroad in recent years,the quality changes of lettuce after processing were analyzed,the research status of physical,chemical and biological preservation techniques were summarized. The aim was to provide theoretical references for the fresh-keeping technology for lettuce as well as other fresh-cut vegetables.

关 键 词：鲜切莴苣 酶促褐变 物理保鲜 化学保鲜 生物保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]