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当前位置: 首页 > 文章 > 不同保鲜剂处理对鲜切生菜贮藏品质的影响 北方园艺 2016 (18) 139-142
Position: Home > Articles > Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce Northern Horticulture 2016 (18) 139-142

不同保鲜剂处理对鲜切生菜贮藏品质的影响

作  者：
李铭桐;张增芹;李敏;王成荣;杨绍兰
单  位：
青岛农业大学园艺学院
关键词：
鲜切生菜;贮藏温度;保鲜剂;贮藏品质
摘  要：
以鲜切生菜为试材,用壳聚糖、竹叶抗氧化物处理,分别于0、4、20℃下贮藏,测定其硬度、可溶性固形物、呼吸速率和叶绿素含量等指标,研究不同保鲜剂处理对鲜切生菜贮藏品质的影响。结果表明:保鲜剂壳聚糖和竹叶抗氧化物处理明显提高了鲜切生菜的贮藏品质,有效地延缓了鲜切生菜的腐烂速率;4℃与0℃的贮藏温度下,对照及保鲜剂处理的鲜切生菜硬度、可溶性固形物含量、呼吸速率、叶绿素a含量、叶绿素b含量和外观品质均明显优于20℃处理;与4℃的贮藏温度相比,0℃贮藏条件下鲜切生菜的硬度指标和外观品质较好;与壳聚糖处理相比,竹叶抗氧化物处理鲜切生菜的硬度较高,腐烂程度较低。在所有的处理中,0℃竹叶抗氧化物处理组合保鲜效果最佳,明显提高了鲜切生菜的贮藏品质,延长了贮藏时间。
译  名：
Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce
作  者：
LI Mingtong;ZHANG Zengqin;LI Min;WANG Chengrong;YANG Shaolan;College of Horticulture,Qingdao Agricultural University;
关键词：
fresh-cut lettuce;;storage temperature;;preservative;;storage quality
摘  要：
The fresh-cut lettuce with chitosan and antioxidant of bamboo-leaf(AOB)treatments were used to study effects of different preservatives and storage temperature on the quality of fresh-cut lettuce by measuring the fresh-cut lettuce firmness,TSS,respiratory rate,chlorophyll a and b contents during the storage time.The results showed that chitosan and AOB treatments could improve the fresh-cut lettuce quality and delay the rot rate.The firmness,TSS,respiratory rate,chlorophyll a and b contents and the appearance quality of fresh-cut lettuce storage at 4 ℃ and 0 ℃ were higher than storage at 20 ℃,while the 0 ℃ storage could maintain better firmness and appearance quality than at 4 ℃.Compared with chitosan treatment,the hardness of fresh-cut lettuce which treated with AOB was higher and the decay degree was lower than it.Among these treatments,fresh-cut lettuce with AOB treatment storage at 0℃showed the best effect on the storage quality and prolonged the storage time.

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