抗褐变剂处理及MAP技术保鲜莴苣效果的研究

Study on the Preservation of Lettuce by Anti-browning Agents Treatment and MAP Technology

研究了抗褐变剂处理和MAP技术保鲜莴苣的效果及莴苣贮藏过程中常见病害的抑制情况。研究表明 :质量分数 0 .5 %的抗坏血酸 +质量分数 0 .5 %的抗柠檬酸能够较好地抑制莴苣的酶促褐变 ;MAP技术中以 φO2 +φCO2 +φN2 =1% +2 % +97%保鲜莴苣的效果较好 ;在莴苣低温贮藏的 6d内 ,O2 及CO2 的体积分数基本达到动态平衡 ,并且分别维持在 9%及 2 6%左右 ;10 0mg/kgH2 O2 +MAP(φO2 +φCO2 +φN2 =1% +2 % +97% ) +低温 (4℃ )

The paper concerns itself primarily with the effect of anti browning agents treatments and MAP on the preservation of lettuce and the inhibition of diseases that often occur during storage of lettuce The experiments indicate that 0 5%V C+0 5% citric acid can well inhibit enzymatic browning of lettuce The lettuce packed in the film with φ CO 2 +φ O 2 +φ N 2 =2%+1%+97% has the best quality At the 6 th day, O 2 and CO 2 concentration attain a dynamic equilibrium and their equilibrium concentrations are 9% and 2 6%, respectively Diseases that often occur during storage can well be inhibited by 100?mg/kg H 2O 2+MAP(φ O 2 +φ CO 2 +φ N 2 =1%+2%+97%)+4℃