不同保鲜剂处理对切割生菜品质影响的研究

研究了5种保鲜剂（1mmol／L苯甲酸、0．5％氯化钙、1．0％过氧化氢、1．0％维生素C、1．0％柠檬酸）处理对新鲜切割生菜（10～15mm切割度）在3℃贮藏期间品质变化及贮藏效果的影响。结果表明，在3℃贮藏条件下，5种处理中，1mmol／L苯甲酸和0．5％氯化钙显著延缓切割生菜的叶绿素、总酸、VC以及可溶性固形物含量的下降，保持了较好感官品质，贮藏到第12天仍有商品价值；1，0％过氧化氢和1，0％VC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和氯化钙，商品贮藏期仅为8天：1．0％柠檬酸的处理效果不明显，商品贮藏期仅为6天左右。

Effects of Different Immersed Chemicals on Quality of Fresh-cut Lettuce

The changes of quality and the storage effects of five different immersed chemicals on fresh-cut lettuce were studied. Fresh-cut lettuce which shredded in 10-15 mm and treated with 1 mmol/L benzoic acid, 0.5% calcium chloride, 1.0% H2O2, 1.0% ascorbic acid and 1.0% citric acid individually was stored at 3 ℃. The results showed that the best treatment was 1 mmol/L benzoic acid and 0.5% calcium chloride treatment for maintaining the content of chlorophyll and total titratable acidity. This two treatments reduced the fall of VC content and the level of total soluble solid and kept better sensory quality than these treatments of 1.0% H2O2 and 1.0% ascorbic acid, and lettuce had commercial value after stored 12 days. As well as 8 days for 1.0% H2O2 and 1.0% ascorbic acid treatments. 1.0% citric acid treatment had no significant effects on the quality of lettuce and the storage days with commercial value were 6 days.