As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%~5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5~10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package fresh-cut lettuces in the 18th days under certain conditions, chlorophyll content was 2.1 mg/g and Vc content was 1.5 mg/100 g, and was 1.4 times and 3.5 times to control group, respectively.

Publication Date


First Page


Last Page





[1] 蔡晶,方勇,付瑾,等.国内外鲜切蔬菜的质量安全防控体系比较研究[J].食品科学,2009,30(23):544~547.
[2] 林顺顺,李瑜,祝美云,等.大豆分离蛋白复合涂膜对鲜切马铃薯保鲜研究[J].食品与机械,2010,26(6):37~40.
[3] 高愿军,吴炜炜,孟楠,等.护色剂对鲜切莴笋褐变的影响[J].食品与机械,2010,26(4):46~48.
[4] 罗自生,张莉.壳聚糖/纳米SiOx复合物涂膜对鲜切竹笋品质和生理的影响[J].中国农业科学,2010,43(22):4 694~4 700.
[5] Anastasios S Siomos, Dimitrios Gerasopoulos, Pavlos Tsouvaltzis, et al. Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging[J]. Innovative Food Science & Emerging Technologies, 2010, 11(1): 118~122.
[6] Virginia Muriel-Galet, Josep P Cerisuelo, Gracia Lopez-Carballo, et al. Development of antimicrobial films for microbiological control of packaged salad[J]. International Journal of Food Microbiology, 2012, 157(2): 195~201.
[7] 周守勇,薛爱莲,赵宜江,等.添加剂对壳聚糖膜保鲜鲜切蒲菜的影响[J].食品与机械,2006,22(1):47~49.
[8] 陈学红,秦卫东,马利华,等.高氧气调包装对鲜切莴苣品质的影响[J].食品科学,2009,30(24):457~459.
[9] 蒋硕,杨福馨,张燕,等.改性抗菌聚乙烯醇包装薄膜的性能研究[J].食品与机械,2014,30(3):114~118.
[10] 高翔,王蕊.鲜切西洋芹联合保鲜技术的研究[J].食品与机械,2004,20(2):9~11.
[11] 郑雯.生菜的净化处理及品质控制研究[D].广州:华南理工大学, 2013.
[12] 余江涛,谢晶.生菜保鲜技术研究现状[J].食品与机械,2013,29(5):226~233.
[13] Chen Zhao, Zhu Chuan-he, Zhang Yan, et al. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce[J].Postharvest Biology and Technology, 2010, 58(3): 232~238.
[14] 王学奎.植物生理生化实验原理和技术[M].北京:高等教育出版社,2006.
[15] 王莉,姜微波,冯双庆,等.贮藏温度与包装方式对切割生菜品质的影响[J].食品科学,2004,25(1):177~179.
[16] 王宏,韩永斌,陆兆新,等.超市销售条件下贮藏温度对洁净生菜保鲜效果的影响[J].食品研究与开发,2006, 27(5): 138~140.
[17] 石学斌. 纳米包装材料对鲜切西兰花、生菜的保鲜作用研究[D].江苏:南京农业大学, 2009.
[18] 张引成,雷云,王志英,等.二氧化碳气调包装对鲜切结球莴苣贮藏品质和生理的影响[J].食品科学,2012,33(8):318~322.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.