EFFECT OF ETHYLENE ON STORAGE LIFE OF LETTUCE

被引：22

作者：

KIM, GH ^{[1
]}

WILLS, RBH ^{[1
]}

机构：

[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 69卷 / 02期

关键词：

LETTUCE; ETHYLENE; STORAGE LIFE; QUALITY;

D O I：

10.1002/jsfa.2740690209

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Lettuce was held in air containing ethylene at 0.005-1.0 mu l litre(-1) at 20 degrees C and 0 degrees C to examine the effect of ethylene levels on quality during storage. Reducing the ethylene level was found to extend storage life by delaying leaf browning at both temperatures. The level of ethylene around commercially marketed lettuce was found to range from 0.11 to 0.85 mu l litre(-1). Storage of lettuce in polyethylene bags to minimise water loss and the inclusion of potassium permanganate to reduce the level of ethylene gave a significant increase in market life at 20 degrees C and 0 degrees C.

引用

页码：197 / 201

页数：5

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