上海农业学报2025，Vol.41Issue(2)：102-106,5.DOI:10.15955/j.issn1000-3924.2025.02.15
二氧化氯缓释处理对生菜和鸡毛菜的保鲜效果
Preservation effect of chlorine dioxide slow-release treatment on lettuce and Brassica chinensis
摘要
Abstract
Under 2℃ low-temperature storage,the effects of different numbers of chlorine dioxide slow-release rods on the preservation of lettuce and Brassica chinensis were studied.Nutritional and sensory indicators of lettuce were measured every 4 days,and those of B.chinensis were measured every 3 days.The results showed that at the beginning of storage,adding 2 chlorine dioxide slow-release rods to lettuce,and 1 chlorine dioxide slow-release rod to B.chinensis,the best preservation effect was achieved.The respiration rates of lettuce and B.chinensis decreased by 32％and 23％,respectively.The water content of lettuce and B.chinensis remained at 93％and 88％,respectively,and the soluble solids were maintained at 7.0％.Additionally,the color of the leafy vegetables was well preserved.The storage periods of lettuce and B.chinensis reached 16 days and 12 days,respectively.This study provides useful guidance for the storage and preservation of lettuce and B.chinensis.关键词
生菜/鸡毛菜/低温/二氧化氯缓释处理/贮藏品质Key words
Lettuce/Brassica chinensis/Low temperature/Chlorine dioxide slow-release treatment/Storage quality分类
农业科技引用本文复制引用
王晓,陈冰洁,刘晨霞,白会庭,归蔚羚,乔勇进..二氧化氯缓释处理对生菜和鸡毛菜的保鲜效果[J].上海农业学报,2025,41(2):102-106,5.基金项目
上海市农业科学院卓越团队项目[农科卓2022(005)] （005）
上海市科学技术委员会成果转化项目(17391903100) （17391903100）
上海农产品保鲜加工工程技术研究中心项目(19DZ2251600) （19DZ2251600）
上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200) （21DZ2292200）
