赤霉素处理及低温贮藏对结球生菜采后品质的影响  

Effects of GA_3 and low temperature treatment on the quality of postharvest iceberg lettuce. .

作　　者：吕艳春[1] 姜微波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2003年第11期72-73,共2页Science and Technology of Food Industry

基　　金：中;以农业研究基金(SIARF2001-04)

摘　　要：研究了赤霉素(GA)和温度处理对结球生菜叶片采后食用 品质的影响,赤霉素处理能显著提高结球生菜的采后品 质。在20℃下贮藏至第6d时,赤霉素处理生菜的可溶性 糖含量和可溶性蛋白含量分别是对照的141％和123％; 低温贮藏显著延缓了结球生菜品质的下降。与20℃下贮 藏的生菜相比,在0℃和10℃下贮藏6d的生菜可溶性糖 含量分别提高了42％和11.8％,可溶性蛋白含量分别提高 了37％和14％。It was shown in this study that the postharvest quality of lettuce was remarkably improved by GA or low temperature storage. When stored at 20℃ for 6 days, the levels of soluble sugar and soluble protein in GA treated lettuce were 41% and 23% higher than that in control. The levels of soluble sugar in lettuce stored at 0℃ or 10℃ for 6 day were 42% or 11.8 % higher than that in lettuce stored at 20℃. The levels of soluble protein in lettuce stored at 0℃ or 10℃ for 6 day were 37% or 14 % higher than that in lettuce stored at 20℃.

关 键 词：赤霉素 低温贮藏 结球生菜 温度处理 采后食用品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]