摘要
采用各种预处理方法加强MAP(ModifiedAtmospherePackaging)技术保鲜损伤生菜的效果;具体研究了紫外线、H2O2、NaClO、乙醇、53℃热水等预处理方法与MAP协同对损伤生菜贮藏品质和微生物的影响。结果表明,经H2O2(0.15ml/L,1min)处理后MAP(O2:1.5~2.0%,CO2:2.0~2.5%)4~5℃贮藏效果最佳。另外,低温、H2O2。
This paper reports the preservation of bruised leaf lettuce with modified atmosphere packaging (MAP) which effect is enhanced by different methods of pretreatmentThe effects of the factors such as H 2O 2, NaClO, ultraviolet,hot-water,alcohol and MAP on the quality and microbe have been demonstratedThe result proves that the best condition for preservation is dipping leaf lettuce in H 2O 2 solution( 015ml/L),1 min at first,then applying MAP technology(gas,O 2:15~20%,CO 2:20~25%,temperature:4~5℃)Also,low temperature,H 2O 2 and MAP can inhibit microbe
出处
《哈尔滨商业大学学报(自然科学版)》
CAS
1998年第1期7-11,共5页
Journal of Harbin University of Commerce:Natural Sciences Edition
关键词
生菜
MAP
贮藏
损伤
leaf lettuce,MAP,storage,bruise