| 赵晓彤,刘亚平*,王 愈,刘 晶,宋文君.采后亚硒酸钠处理对菠菜和油麦菜贮藏品质的影响[J].保鲜与加工,2020,20(5):48~54 |
| 采后亚硒酸钠处理对菠菜和油麦菜贮藏品质的影响 |
| Effects of Post-harvest Sodium Selenite Treatment on the Storage Quality of Spinach and Romaine Lettuce |
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| DOI： |
| 中文关键词: 采后 亚硒酸钠 菠菜 油麦菜 贮藏品质 |
| 英文关键词:post-harvest sodium selenite spinach romaine lettuce storage quality |
| 基金项目:山西省重点研发计划重点项目（201703D211001-06-03） |
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| 中文摘要: |
| 以菠菜及油麦菜为试材，研究采后亚硒酸钠处理对其低温(4±1)℃贮藏品质的影响。结果表明，2.0 mg/L亚硒酸钠溶液浸泡20 min处理可抑制菠菜及油麦菜失重率的上升，延缓叶绿素含量的下降，保持可溶性固形物含量，减缓菠菜腐烂率及油麦菜褐变度的上升，有效延长其贮藏保鲜期。 |
| 英文摘要: |
| The effects of sodium selenite treatment on the storage quality of spinach and romaine lettuce at low temperature (4±1) ℃ were studied. The results showed that immersion treatment with 2.0 mg/L sodium selenite solution for 20 min could inhibit the increase of weight loss rate of spinach and lettuce, delay the decline of chlorophyll content, maintain soluble solid content, slow down the increase of decay rate of spinach and browning degree of romaine lettuce, and effectively extend the storage period of spinach and lettuce. |
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