|Table of Contents|

Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年18
Page:
139-142
Research Field:
Publishing date:

Info

Title:
Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce
Author(s):
LI Mingtong; ZHANG Zengqin; LI Min; WANG Chengrong; YANG Shaolan
(College of Horticulture，Qingdao Agricultural University，Qingdao，Shandong 266109)
Keywords:
fresh-cut lettuce; storage temperature; preservative; storage quality
PACS:
-
DOI:
10.11937/bfyy.201618034
Abstract:
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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Last Update: 2016-11-01