LI Mingtong,ZHANG Zengqin,LI Min,et al.Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce[J].Northern Horticulture,2016,40(18):139-142.[doi:10.11937/bfyy.201618034]
不同保鲜剂处理对鲜切生菜贮藏品质的影响
- Title:
- Effect of Different Preservatives and Storage Temperature on the Quality of Fresh-cut Lettuce
- Keywords:
- fresh-cut lettuce; storage temperature; preservative; storage quality
- 文献标志码:
- A
- 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。
- 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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备注/Memo
第一作者简介：李铭桐（1991-），男，硕士研究生，研究方向为果蔬贮藏加工。E-mail:limingtongqau@126.com.责任作者：杨绍兰（1978-），女，博士，副教授，研究方向为果蔬采后生理与分子生物学。E-mail：shaolanyang@126.com.基金项目：山东省现代蔬菜产业技术体系资助项目（SDAIT-05-21）；“十二五”国家科技支撑计划资助项目（2014BAD05B03）。