摘要
[目的]为生菜的保鲜寻求一种简单、便宜的方法。[方法]以生菜为试材,用5、15、25、35 mg/L的赤霉素溶液进行处理,以清水处理为对照,研究了赤霉素对生菜保鲜的品质影响。[结果]与对照相比,试验用赤霉素浓度均可以保持生菜贮藏过程中的外观品质,减少生菜中水分、VC含量和叶绿素含量的损失,阻止亚硝酸盐含量的上升,能够延长生菜的贮藏寿命,提高其贮藏品质,25 mg/L GA3处理的保鲜效果最为明显。[结论]研究可为生菜的保鲜提供参考依据。
[ Objective ] To find a simple and cheap way for lettuce fk＇esh-keeping. [ Method J With lettuce as material, the enects of CA3 treat- ments by different density （0, 5, 15, 25, 35 rag/L） on the quality of lettuce were studied. [ Result] Compared with the control, the results showed that GA3 treatments could keep good appearance quality of lettuce, decrease the loss of water, Vc content and chlorophyll content, stop the rise of nitrate content in lettuce storage, and prolong the storage period of lettuce. The results also indicated that the 25 mg/L GA3 treat- ments was the best. [ Conclusion] The study provides reference basis for fresh-keeping of lettuce.
出处
《安徽农业科学》
CAS
2013年第1期324-325,共2页
Journal of Anhui Agricultural Sciences
关键词
赤霉素
生菜
保鲜
品质
Gibberellin
Lettuce
Fresh-keeping
Quality
