摘要
本试验研究了在(0±0.5)℃(、4±1)℃(、9±1)℃和(20±1)℃4个不同贮藏温度下,薄膜密封包装的生菜品质变化。结果表明,低温和薄膜包装可以有效地减少青菜的失重率和营养成分的损失,抑制生菜的黄化,减缓亚硝酸盐的增加,延长了生菜的货架期。生菜最佳贮藏温度是0℃,货架期可达50 d。
Quality changes of lettuce packaged with plastic membrane were studied at 0±0.5℃,4±1℃,9±1℃,and 20±1℃ during storage.The result showed that the low temperature and the plastic packaging decreased the weight loss rate of lettuce and nutrition elementary losses effectively,inhibited lettuce etiolating,delayed the increase of the nitrite content significantly,and then prolonged the shelf life of lettuce.The best storage temperature of lettuce was 0℃ and its shelf life was prolonged to 50 days.
出处
《吉林农业科学》
CSCD
北大核心
2012年第4期61-63,共3页
Journal of Jilin Agricultural Sciences
基金
2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800)
2011年度上海市农业科技成果转化资金项目(113919N0700)
上海市教育委员会重点学科建设项目(J50704)
关键词
生菜
低温
薄膜包装
品质
Lettuce
Low temperature
Plastic packaging
Quality
