不同清洗剂对切割生菜品质的影响

以次氯酸钠、苯甲酸钠、过氧化氢对切割生菜进行清洗,研究其贮藏过程中品质变化。结果表明:质量分数为0.01%次氯酸钠和质量分数0.5%苯甲酸钠处理能够显著延缓切割生菜叶绿素、Vc以及可溶性固形物含量的下降,保持了较好的感官品质,贮藏到第10天仍有商品价值;体积分数1.0%过氧化氢处理对保持切割生菜的品质有一定的作用,但处理效果略次于苯甲酸钠和次氯酸钠,贮藏6 d后,感官品质和Vc损失较多。

Effects of Different Washing Agents on the Quality of Fresh cut Lettuce

With sodium hypochlorite,sodium benzoate,hydrogen peroxide to clean the cutting lettuce,the quality changes during storage were studied.The results showed that 0.01% sodium hypochlorite and 0.5% sodium benzoate treatment can significantly delay the decrease of chlorophyll,Vc,and soluble solids content in fresh-cut lettuce,and maintaining good sensory quality and keeping commodity value of lettuce stored for 10 days;1.0% had hydrogen peroxide treatment have some effect on quality keeping of fresh-cut lettuce...