摘要
生菜是一种非常受人们欢迎的蔬菜,但是由于其组织结构和生理特性,使得其采后品质下降迅速。文章综合分析前人的研究成果,将当前生菜保鲜技术分为三类:基于物理方法的保鲜技术、基于化学方法的保鲜技术、基于生物方法的保鲜技术。未来生菜保鲜技术重点针对生菜特征腐败菌及食源性致病菌展开,并将朝着基于物理与生物相结合的保鲜技术方向发展。
Lettuce is a kind of very popular vegetables, but because of its organizational structure and physiological characteristics, its quality is easy to decrease after postharvest. In this paper, based on the comprehensive analysis of the predecessors＇ research results, the cur rent lettuce fresh technology can be divided into three categories, such as preservation technology based on physics, chemistry, and biology. Looking forward to the future of lettuce preservation technol ogy, it will aim at the specific spoilage organism and foodborne pathogenic bacteria of lettuce and focus on the preservation technology based on the combination of physics and biology.
出处
《食品与机械》
CSCD
北大核心
2013年第5期226-229,233,共5页
Food and Machinery
基金
国家农业成果转化资金项目(编号:2012GB2C000146)
上海研发公共服务平台建设专项(编号:11DZ2292800)
关键词
生菜
物理
化学
生物
保鲜技术
lettuce
physical
chemical
biological
preservation technology
