【摘要】 为了提高生菜的真空预冷及保鲜效果,采用不预冷+25℃贮藏、不预冷+6℃贮藏、真空喷水预冷+6℃贮藏以及真空喷CaCl2溶液+6℃贮藏4种方式,从感官品质、失重率、叶绿素含量及维生素C含量四个方面研究了不同预冷和贮藏方式对采后新鲜生菜品质的影响。结果表明:生菜采收后,感官品质、叶绿素和维生素C含量均随贮藏时间的延长而下降,失重率上升。真空预冷前喷洒0.5%浓度的CaCl2溶液+6℃贮藏的方法既能补充真空预冷过程中的水分损失,又能延长生菜的贮藏期,减缓生菜的失重率增长、叶绿素和维生素C含量的降低,是一种能将快速预冷和保鲜贮藏结合起来,且省时有效的好方法,为探寻预冷保鲜的新途径提供了理论依据。更多还原

【Abstract】 The aim was to apply vacuum cooling technique to the cooling of the leafy lettuce and study the quality changes for different cooling methods and storage condition. It was showed that the post-harvest quality of leaf lettuce was remarkably improved by spraying CaCl2(0.5%)solution before vacuum cooling and then storing at low temperature. Compared with vacuum cooling without water or solution spraying and conventional storage,spraying CaCl2(0.5%)solution before vacuum cooling and storing at 6℃ prolong the shelf life,slow down the loss of weight,chlorophyll content and ascorbic acid content of the leafy lettuce.更多还原