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ʳƷ��ѧ  2002, Vol. 23 Issue (2): 142-143    DOI:
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Study on Treatment and Storage of MPLettuce
 LU  Sheng-Min
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Abstract�� Effects of peeling by soaking into alkaline solution and by different ant i -brown treatments after manual peeling inminimal processing(MP )lettuce on storage were studied.The results showedthat minimally proce ssed let-tucepeeledbysoakingintoalkaline solutionhadanobviouslylongorshelflife.Thekeepingqualitycouldbe maintained for 8days under0��and4days under4��.Treatment with NaClOwas the best am ong all processed with different an-tibrowntreatments so as to maintain the keeping quality for 6days under0��and3days under4��?
Key words�� Lettuce    Minimal processing(MP )   Peeling    Anti-brown   
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½ʤ��. ݫ��MP�ӹ����ռ�����о�[J]. ʳƷ��ѧ, 2002, 23(2): 142-143.
LU Sheng-Min. Study on Treatment and Storage of MPLettuce[J]. FOOD SCIENCE, 2002, 23(2): 142-143.
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