生菜采后保鲜技术研究现状

生菜营养物质丰富,具有一定的保健功能,整颗销售及鲜切生菜是其主要的消费方式,但生菜呼吸作用与蒸腾作用旺盛,采后容易失水萎蔫、褐变、腐烂,导致其采后营养品质降低,货架期缩短,严重影响商品价值。本文系统介绍了生菜的物理保鲜技术(低温保鲜技术、保鲜包装技术、光控保鲜技术、控压保鲜技术、热处理)和化学保鲜技术,并对其未来的研究方向进行了展望。

Research Status of Preservation Technology on Postharvest Lettuce

Lettuce is rich in nutrients with certain health functions, which is often sold as whole head and fresh cut product. However, lettuce is prone to wilting, browning, and rotting due to the strong respiration and transpiration effects, which would seriously result in the degradation of nutritional quality, shelf life, and commercial value of lettuce. In this paper, the physical preservation technologies(low-temperature, fresh-keeping packaging, light control, temperature control, pressure control, heat treatment) and chemical preservation technologies are systematically introduced, and their future research orientations are prospected.