摘要
本试验研究了模拟超市销售条件下生菜的贮藏与保鲜,超市生菜保鲜和贮藏夏天用的是(22±2)℃,冬天用的是(17±2)℃。结果表明,塑料薄膜包装的生菜低温(17±2)℃下贮藏,可以降低生菜的呼吸强度和蒸腾作用,减少还原糖、抗坏血酸、和叶绿素含量的损失,从而有利于生菜品质的保持和货架期的延长。
Effects of two different temperatures （ viz., 17 ± 2 ℃ and 22 ±2 ℃ the preservation of lettuce under supermarket storage conditions were studied. suitable low temperature with the packaging of plastic bag could decrease the ）and packaging methods on The results showed that the nutrition loss of lettuce, inhibit the respiration and weight loss of lettuce and reduce the wastage of chlorophyll, ascorbic acid and reduced sugar in lettuce, which could keep the storage quality and extend the shelf storage.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期138-140,共3页
Food Research and Development
基金
江苏省十五攻关项目(BE200232339)资助
关键词
生菜
贮藏温度
包装方法
保鲜
lettuce
storage temperature
packaging methods
preservation
