包装材料对结球生菜贮藏感官品质的影响

Effect of Packaging Materials on Sensory Quality of Lettuce During Storage

以菜心温度4℃的"射手101"结球生菜为试材,采用0.01mm PEPO、PE、PVC保鲜膜包裹方法,研究(5±2)℃贮藏温度条件下,包装材料对其感官品质的影响。结果表明:保鲜膜包裹结球生菜可减少降低黄化、褐变、失水率,更有利于产品的保存,提高商业化贮运的经济效益;PEPO膜的可降解性、安全性能较好,拉伸性好,建议推广使用0.01mm PEPO膜作为结球生菜的保鲜材料。

Taking‘Sheshou 101＇for test material with 4℃of vegetables temperature,and using wrap package method with PEPO,PE,PVC plastic of 0.01 mm to study packaging materials on its sensory quality under the condition of（5＋2）℃low temperature.The results showed that the plastic wrap package knot ball lettuce could reduce the yellowing,browning,water loss rate,more conducive to the preservation of the product,and improve the economic benefits of commercial greatly;biodegradable property,tretchability and safety of PEPO membrane was good,0.01 mm PEPO membrane was recommended to use as the knot of lettuce fresh material.