[1]张林青,朱露露.大蒜乙醇提取液对生菜贮藏效果的影响[J].北方园艺,2016,40(11):135-137.[doi:10.11937/bfyy.201611035]
　ZHANG Linqing,ZHU Lulu.Effect of Garlic Alcohol Extract on Lettuce Storage[J].Northern Horticulture,2016,40(11):135-137.[doi:10.11937/bfyy.201611035]
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大蒜乙醇提取液对生菜贮藏效果的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第40卷 期数: 2016年11 页码: 135-137 栏目: 出版日期: 2016-05-15
Title:
Effect of Garlic Alcohol Extract on Lettuce Storage
作者:
张林青; 朱露露
（淮阴工学院，江苏 淮安 223003）
Author(s):
ZHANG Linqing; ZHU Lulu
(Huaiyin Institute of Technology，Huai’an，Jiangsu 223003)
关键词:
大蒜; 生菜保鲜; 提取物; 生理指标
Keywords:
garlic; fresh lettuce; extract; physiological index
DOI:
10.11937/bfyy.201611035
文献标志码:
A
摘要:
以生菜为试材，以蒸馏水为对照，研究了不同浓度大蒜乙醇提取液（20%、40%、60%、80%）对生菜萎蔫时间、样品失重，叶绿素、可溶性糖、维生素C、有机酸含量的影响。结果表明：不同浓度的大蒜乙醇提取液对生菜贮藏效果的影响也不同，生理指标随处理浓度的不同，下降上升趋势也不同，其处理可有效延长生菜的贮藏期。试验表明，大蒜乙醇提取液对生菜均具有保鲜效果，其中40%乙醇大蒜提取液的保鲜效果较好。
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.

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备注/Memo

第一作者简介：张林青（1978-），女，博士，副教授，现主要从事园艺植物生理等研究工作。E-mail:linqingzhang@sina.com.

更新日期/Last Update: 2016-07-14