食品工业科技Issue(1)：261-263,3.
真空预冷及贮藏方式对生菜品质的影响
Effects of vacuum cooling and storage condition on the quality of leafy lettuce
摘要
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 CaCI2 (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.关键词
真空预冷/贮藏方式/生菜/品质变化分类
轻工纺织引用本文复制引用
闫静文,王雪芹,刘宝林,刘升..真空预冷及贮藏方式对生菜品质的影响[J].食品工业科技,2011,(1):261-263,3.基金项目
国家863计划项目(2008AA100803) （2008AA100803）
教育部新世纪优秀人才计划(07-0559) （07-0559）
上海市重点学科建设项目(S30503). （S30503）
