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O_2 20％+CO_240％+N_2 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.
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.
出处
《华北农学报》
CSCD
北大核心
1993年第2期96-100,共5页
Acta Agriculturae Boreali-Sinica
关键词
生菜
充气贮藏
维生素C
Cut Lettuce
Controlled atmosphere storage
Ascorbic acid
