[1]王福东,郑淑芳.包装材料对结球生菜贮藏感官品质的影响[J].北方园艺,2015,39(10):118-121.[doi:10.11937/bfyy.201510029]
　WANG Fu-dong,ZHENG Shu-fang.Effect of Packaging Materials on Sensory Quality of Lettuce During Storage[J].Northern Horticulture,2015,39(10):118-121.[doi:10.11937/bfyy.201510029]
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包装材料对结球生菜贮藏感官品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年10 页码: 118-121 栏目: 出版日期: 2015-05-30
Title:
Effect of Packaging Materials on Sensory Quality of Lettuce During Storage
文章编号:
1001-0009（2015）10-0118-04
作者:
王福东1; 郑淑芳2
（1.北京市农业技术推广站，北京 100029；2.北京市农林科学院 蔬菜研究中心，北京 100097）
Author(s):
WANG Fu-dong1; ZHENG Shu-fang2
(1.Beijing Agriculture Technology Extension Station，Beijing 100029；2.Vegetable Research Center，Beijing Academy of Agriculture and Forestry,Beijing 100097)
关键词:
包装材料; PEPO膜; PE膜; PVC膜; 结球生菜; 感官品质; 贮藏
Keywords:
packing materials PEPO membrane; PE membrane; PVC membrane; lettuce; sensory quality; storage
分类号:
S 635.109+.3
DOI:
10.11937/bfyy.201510029
文献标志码:
A
摘要:
以菜心温度4℃的“射手101”结球生菜为试材，采用0.01 mm PEPO、PE、PVC保鲜膜包裹方法，研究(5±2)℃贮藏温度条件下，包装材料对其感官品质的影响。结果表明：保鲜膜包裹结球生菜可减少降低黄化、褐变、失水率，更有利于产品的保存，提高商业化贮运的经济效益；PEPO膜的可降解性、安全性能较好，拉伸性好，建议推广使用0.01 mm PEPO膜作为结球生菜的保鲜材料。
Abstract:
Taking‘Sheshou 101’for test material with 4℃ of vegetables temperature，and using wrap package method with PEPO，PE，PVC plastic of 0.01 mm to study packaging materials on its sensory quality under the condition of (5+2)℃ low temperature.The results showed that the plastic wrap package knot ball lettuce could reduce the yellowing，browning，water loss rate，more conducive to the preservation of the product，and improve the economic benefits of commercial greatly；biodegradable property，tretchability and safety of PEPO membrane was good,0.01 mm PEPO membrane was recommended to use as the knot of lettuce fresh material.

参考文献/References:


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备注/Memo

第一作者简介：王福东（1965-），男，本科，高级农艺师，研究方向为蔬菜采后保鲜和蔬菜品控及有机蔬菜生产。E-mail：Fd.w@tom.com.

责任作者：郑淑芳（1963-），男，硕士，研究员，研究方向为蔬菜采后保鲜。E-mail：zhengshufang@nercv.org.

更新日期/Last Update: 2015-08-08