不同保鲜处理对韭菜保鲜效果的影响

The fresh-keeping effect of different treatments on Chinese chives

使用保鲜膜及控制不同温度(5,10,20,25℃)与湿度(90%,常湿)处理不同品种韭菜7d,观察其对3个韭菜品种保鲜效果的影响。结果表明:在不同保鲜措施处理7d后,处理间韭菜保鲜效果差异明显。5℃+常湿+包膜与10℃+90%湿度+包膜的韭菜保鲜效果最好,表现为腐烂率最低,色泽风味正常,鲜重损失最少;其次是5℃+常湿+不包膜,10℃+常湿+包膜和10℃+90%湿度+不包膜;而常温下不论包膜与否韭菜均腐烂变质。3个韭菜品种的耐贮性以久星1号最好,其次是汉中冬韭,秦岭山韭最差。

The fresh-keeping effect of polyethylene fresh-keeping bag,different temperature and atmosphere humidity on three Chinese chives after seven days treatment was studied.The results showed as followings.Among all treatments the treatments of 5 ℃,normal atmosphere humidity with fresh-keeping bag packing and of 10 ℃,90% atmosphere humidity with fresh-keeping bag packing were two best treatments.The chives with the two treatments had the least rotten rates and loss of fresh weight with normal color and flavor;the treatments of 5 ℃,normal atmosphere humidity with no fresh-keeping bag packing and 10 ℃,90% atmosphere humidity with no fresh-keeping bag packing had better fresh-keeping effect,but the chives were all rotten with the treatments of 25 ℃,normal atmosphere humidity with or no fresh-keeping bag packing.Of the three Chinese chives Jiuxing number 1 had best storage property,Hanzhong Winter chive was better,the worst was Qingling Wild chive.