不同贮藏温度与包装方式对油麦菜保鲜效果的影响

Effects of Different Storage Temperatures and Packaging Methods on the Preservation of Lactuca sativa L.

[目的]研究不同贮藏温度与包装方式对油麦菜保鲜效果的影响。[方法]以油麦菜为试材,分别采用微孔保鲜袋与聚乙烯(PE)保鲜袋包装后,分别置于4.0℃和常温(22.5℃)下测定O2浓度、CO2浓度、失重率、黄化率、叶绿素含量、维生素C含量等指标,并进行感官评价。[结果]低温(4.0℃)下油麦菜的保鲜效果更好,PE保鲜袋与微孔保鲜袋对油麦菜的保鲜效果均优于对照组,二者均能有效延长油麦菜的贮藏期,常温下(22.5℃)可延长油麦菜贮藏期至5d左右,低温下可延长至15d左右。微孔保鲜袋和PE保鲜袋均可以降低油麦菜的失水率,延缓腐烂现象的发生。其中,PE保鲜袋能有效降低油麦菜腐烂率、失水率及黄化率,并控制叶绿素含量的下降;微孔保鲜袋能有效维持油麦菜的适宜贮藏气体环境、控制VC含量的下降,延缓黄化现象的发生。[结论]PE保鲜袋与微孔保鲜袋对油麦菜均具有良好的保鲜效果,为生产上油麦菜的贮藏保鲜提供了有效参考。

[Objective] To study the preservation effect of different storage temperatures and packing methods on Lactuca sativa L..[Method] Taking Lactuca sativa L. as test materials,they were packaged with micro-porous film and polyethylene (PE) film at 4 ℃ and room temperature (22.5 ℃)respectively. The concentration of O 2 and CO 2, weight loss rate, etiolation rate, chlorophyll content, vitamin C content were determined, and the sensory evaluation was made.[Result]The preservation effect of L. sativa was better at low temperature(4.0 ℃). The preservation effect of PE film and micro-porous film on L. sativa was better than that of control group. Two packing methods could effectively prolong the storage period of L. sativa , the storage period of L. sativa at 22.5 ℃ and 4.0 ℃ was prolonged to 5 and 15 days respectively. Two kinds of bags could reduce water loss rate and delay the rotting phenomenon of L. sativa . PE film could effectively decrease the rotting rate, water loss rate and etiolation rate, and control the decrease of chlorophyll content. Micro-porous film could effectively maintain a suitable gas storage environment of L. sativa , control the decrease of V C content, and delay the etiolation.[Conclusion] PE film and microporous film had good preservation effect on L. sativa . The research provided effective reference for the storage and preservation of L. sativa .