摘要： 用23种不同的充气条件研究生菜切块的贮藏效果，通过感官质量评价和化学分析，观察颜色的变化、褐变程度及维生素C和叶绿素含量的差异，结果表明，采用O2 20%+CO240%+N2 40%的贮藏条件是比较合适的。在上述条件及5℃的情况下，生菜切块的有效贮藏期大约在12~15d之间，这一结果在商业上有一定的实用价值。
关键词:
生菜切块,
充气贮藏,
褐变度,
维生素C
Abstract: The changes of cut lettuce in storage were studied under 23 different controlledmosphere(CA) conditions.Results of the sensory quality evaluation,the chemical analy-s and the observation of browning and ascorbic acid and chlorophyll contents indicated thO720%+CO240%+N240%concn.was the best for the storage of cut lettuce.At this con.and at 5℃,the effective period of storage was approximately 12-15 days.It was cons.red that this technique was of certain commercial value.
Key words:
Cut Lettuce,
Controlled atmosphere storage,
Ascorbic acid
金同铭. 生菜切块充气贮藏条件的研究[J]. 华北农学报, 1993, 8(2): 96-100. doi: 10.3321/j.issn:1000-7091.1993.02.019.
Jin Tongming. A Study on Controlled Atmosphere Storage Conditions For Cut Lettuce[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1993, 8(2): 96-100. doi: 10.3321/j.issn:1000-7091.1993.02.019.