鲜切结球生菜和散叶生菜呼吸特性的比较

Comparison of respiration characters for fresh-cut head lettuce and leaf lettuce

目的:测定鲜切结球生菜和散叶生菜的呼吸速率,比较2个品种的鲜切生菜呼吸特性的差别。方法:采用密闭系统法对鲜切结球生菜和散叶生菜的呼吸速率进行测定,以呼吸罐中顶空气体浓度变化为基础,计算鲜切生菜的呼吸速率,利用米氏酶动力学无竞争性抑制方程进行拟合,评价2种鲜切生菜的呼吸特性。结果表明:在相同温度下,鲜切散叶生菜的呼吸速率小于结球生菜的呼吸速率;结球生菜的拟合效果优于散叶生菜,氧气消耗率(R_(O_2))、二氧化碳的产生率(R_(CO_2))表示的拟合系数如下:鲜切结球生菜0.857<R_(O_2)<0.993、0.912<R_(CO_2)<0.988,鲜切散叶生菜0.712<R_(O_2)<0.993、0.832<R_(CO2)<0.988。结论:不同品种的生菜呼吸速率有所不同,且相同温度下,结球生菜的呼吸速率大于散叶生菜的呼吸速率。

Purpose：The respiration characters of two varieties of fresh-cut lettuce were compared by determined respiration rate.Method：The respiration rate was determined by closed system method,to establish a fresh-cut lettuce respiration rate model to predict fresh-cut lettuce respiration rate.The respiration rate was calculated basis on headspace gas concentration,fitting with Michaelis-Menten kinetics uncompetitive enzyme inhibition equation.The results showed that at the same temperature,fresh-cut leaf lettuce respiration rate respiratory rate was less than head lettuce,and head lettuce fitting effect was better than leaf lettuce,result of fitting：fresh-cut head lettuce,0.857RO20.993,0.912RCO20.988,fresh-cut leaf lettuce 0.712RO2.993,0.832RCO20.988.Conclusion：The respiration rate of different varieties of lettuce were different,and the same temperature,the head lettuce＇s respiration rate was greater than leaf lettuce.