1-MCP处理对3种鲜切生菜贮藏期品质的影响  

Effect of 1-MCP Treatment on the Quality of Three Fresh-cut Lettuce

作　　者：柳青[1] 田文静 李淑荣[1] 黄广学[1] 马长路[1] LIU Qing;TIAN Wenjing;LI Shurong;HUANG Guangxue;MA Changlu(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《农产品加工》2023年第6期58-62,共5页Farm Products Processing

基　　金：北京农业职业学院科技创新项目“功能型鲜切蔬菜营养评价与产品开发研究”(XY-YF-20-08);高水平师资高水平双师队伍建设项目(110000227000000444819)。

摘　　要：为研究1-MCP处理对鲜切生菜在贮藏期间品质的影响,以罗马生菜、奶油生菜、波士顿生菜为原料,采用1.0,2.0,3.0μL/L 1-MCP分别处理生菜12 h,研究不同浓度1-MCP处理对3种鲜切生菜在4℃下贮藏8 d品质的影响,筛选最佳的1-MCP处理浓度。结果表明,1μL/L 1-MCP处理可以有效保持3种鲜切生菜的水分、色泽和硬度,显著降低贮藏期间抗坏血酸的损失,抑制叶绿素的降解,且外观具有商品价值和食用价值,有利于保持鲜切产品的品质。To analyze the effect of 1-MCP treatment on the quality of fresh cut lettuce during storage,Roman lettuce,Cream lettuce and Boston lettuce were treated with 1.0,2.0 and 3.0μL/L 1-MCP for 12 h,respectively.The effects of 1-MCP treatment with different concentrations on the quality of fresh cut lettuce stored at 4℃for 8 d was evaluated,in order to screen out the optimal treatment concentration of 1-MCP.The results showed that,1μL/L 1-MCP treatment could effectively maintain the moisture,color and hardness of the three fresh-cut lettuces,significantly reduce the loss of ascorbic acid and inhibit the degradation of chlorophyll during storage,and the appearance had commercial value and edible value,which was beneficial to maintain the quality of fresh cut lettuce.

关 键 词：鲜切 生菜 1-MCP 货架期 品质 

分 类 号：S635.3[农业科学—蔬菜学]