CAJ | 학술논문

本文研究了低温条件下不同包装方式对生菜贮藏品质的影响。挑选新鲜的、无病斑、无机械损伤、成熟度、大小一致的散叶生菜为试验材料，分别装入PE保鲜袋以及自发气调保鲜袋（MAP）内，以无包装组作为对照，贮藏在（0±0.2）℃的冷库中。在贮藏过程中，通过定期抽样检测其失重率、可溶性固形物含量、VC含量、叶绿素含量、丙二醛（MDA）含量、多酚氧化酶（PPO）活性以及乙烯释放速率，比较不同的包装方式对生菜贮藏保鲜效果的影响。结果表明：在（0±0.2）℃贮藏条件下，MAP和PE保鲜袋均可有效延缓生菜的营养物质的损失，减缓失重率和丙二醛含量的上升，降低生菜PPO活性及乙烯释放量的增加。贮藏至第18天，PE包装组与MAP包装组失重率比对照组分别降低了0.65%和0.75%。而MAP比PE保鲜袋能更好地保持生菜的贮藏品质及营养品质。
본문연구료저온조건하불동포장방식대생채저장품질적영향。도선신선적、무병반、무궤계손상、성숙도、대소일치적산협생채위시험재료，분별장입PE보선대이급자발기조보선대（MAP）내，이무포장조작위대조，저장재（0±0.2）℃적랭고중。재저장과정중，통과정기추양검측기실중솔、가용성고형물함량、VC함량、협록소함량、병이철（MDA）함량、다분양화매（PPO）활성이급을희석방속솔，비교불동적포장방식대생채저장보선효과적영향。결과표명：재（0±0.2）℃저장조건하，MAP화PE보선대균가유효연완생채적영양물질적손실，감완실중솔화병이철함량적상승，강저생채PPO활성급을희석방량적증가。저장지제18천，PE포장조여MAP포장조실중솔비대조조분별강저료0.65%화0.75%。이MAP비PE보선대능경호지보지생채적저장품질급영양품질。
In this experiment, effects of different transportation and packing methods on preservation of lettuce were investigated. No scab, no mechanical wounding and the same size lettuce were selected as test material. During transportation, incubator with ice gel method could remain the lower temperature and weight loss rate than other method. The lettuce were storage at (0 ±0.2) ℃ after packaged with PE cling film and modified atmosphere packaging (MAP). The weight loss rate, soluble solids content, Vc content, chlorophyll content, MDA, the PPO activity and ethylene release rate of lettuce were determined in order to compare the fresh-keeping effect of lettuce under packing methods. The results showed that MAP and PE cling film storage could effectively delay the decline of the the nutrients loss of lettuce , slow down the weight loss rate and the rise of MDA content, reduce PPO activity and delay the increase in ethylene production. After 18 d storage, the weight loss rate of PE cling film and MAP were lower than the control by 0.65%and 0.75%. MAP than PE cling film can better maintain the storage quality and nutrition of lettuce during the whole storage.