【摘要】 为研究绿原酸真空渗透处理对鲜切生菜保鲜效果的影响，设置蒸馏水、绿原酸、真空、绿原酸+真空4个处理，于（4.0±0.5）℃冷藏，观察鲜切生菜表型变化，进行感官评分，并测定贮藏过程中质量损失率、色差（ΔE）、呼吸强度、抗坏血酸含量、叶绿素含量、相对电导率、丙二醛含量、多酚氧化酶活性及菌落总数的变化。结果表明：绿原酸真空渗透处理有效降低了鲜切生菜的质量损失率和呼吸强度，减缓了相对电导率和丙二醛含量的上升，抑制了多酚氧化酶活性，同时延缓了ΔE和菌落总数的升高及抗坏血酸、叶绿素的降解，提升了保鲜效果，感官评分最高。该研究为绿原酸真空渗透技术在鲜切生菜保鲜中的应用提供了理论依据。更多还原

【Abstract】 In order to study the effect of chlorogenic acid vacuum infiltration treatment on the preservation quality of fresh-cut lettuce, four treatments were set up: distilled water treatment, chlorogenic acid treatment, vacuum treatment, and chlorogenic acid + vacuum treatment. The samples were stored at(4.0±0.5) ℃. Phenotypic changes in fresh-cut lettuce were observed, sensory scores recorded, and changes in mass loss rate, color difference(ΔE), respiration intensity, ascorbic acid content, chlorophyll content, relative electrical conductivity, malondialdehyde content, polyphenol oxidase activity, and aerobic plate count during storage were measured. The results showed that chlorogenic acid vacuum infiltration treatment effectively reduced the mass loss rate and respiration intensity of fresh-cut lettuce, slowed down the increase in relative electrical conductivity and malondialdehyde content, inhibited polyphenol oxidase activity, and delayed the rises in ΔE color value and aerobic plate count as well as the degradation of ascorbic acid and chlorophyll, thereby enhancing the overall preservation effect and achieving the highest sensory score. This study provides a theoretical basis for the application of chlorogenic acid vacuum infiltration technology in the preservation of fresh-cut lettuce.更多还原