|Table of Contents|

Effect of Garlic Alcohol Extract on Lettuce Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年11
Page:
135-137
Research Field:
Publishing date:

Info

Title:
Effect of Garlic Alcohol Extract on Lettuce Storage
Author(s):
ZHANG Linqing; ZHU Lulu
(Huaiyin Institute of Technology，Huai’an，Jiangsu 223003)
Keywords:
garlic; fresh lettuce; extract; physiological index
PACS:
-
DOI:
10.11937/bfyy.201611035
Abstract:
Lettuce was chosen as test material，with distilled water as control(CK)，effect of different alcohol concentrations (20%，40%，60%，80%) of garlic extract on lettuce wilting time，sample weightlessness rate，chlorophyll content，soluble sugar content，vitamin C content，organic acid content were studied.The results showed that，different concentration of garlic alcohol extract on lettuce storage effect was also different，physiological indexed with different concentration to drop and up trend was also different，its processing could effectively extend the shelf life of the lettuce.The results showed，garlic and its extract had storage effect on lettuce，and 40% ethanol extract of fresh garlic was better.

References:

 

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Last Update: 2016-07-14