运输振动对鲜切生菜品质的影响

doi:10.7506/spkx1002-6630-201608046

食品科学

运输振动对鲜切生菜品质的影响

董雪临1,2，张超2，马越2，赵晓燕2

1.沈阳农业大学食品学院，辽宁沈阳 110866；2.北京市农林科学院蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100971

出版日期:2016-04-25 发布日期:2016-04-13

Effect of Transport Vibration on the Storage Quality of Fresh-Cut Lettuce (Lactuca sativa L.var. ramosa Hort.)

DONG Xuelin1,2, ZHANG Chao2, MA Yue2, ZHAO Xiaoyan2

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Beijing Vegetable Research Center,
Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,
Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture,
Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100971, China

Online:2016-04-25 Published:2016-04-13

摘要/Abstract

摘要：

研究运输振动强度对鲜切生菜品质的影响。采用箱式冷藏车装载鲜切生菜，模拟商业化送货，然后在超市货架4 ℃贮藏，测定其在货架期第0、2、4、6天品质变化情况。结果发现，箱式冷藏车在行驶过程中垂直方向加速度最大，车厢内不同部位振动强度不同，其中车厢后上部分振动强度最大。在货架期第4天，车厢后上部位鲜切生菜粉变率最高，膜脂损伤严重。运输振动引起鲜切生菜品质下降，振动强度越高，鲜切生菜品质越差。因此，车厢后上部位会引起鲜切生菜品质的明显下降。

关键词: 鲜切生菜, 运输振动, 丙二醛, 相对电导率, 粉变率

Abstract:

The effect of transport vibration on the storage quality of fresh-cut lettuce (Lactuca sativa L.var. ramosa Hort.)
was evaluated. The fresh-cut lettuce was transported in a refrigerated truck to a supermarket in 5 hours and then stored on
shelves at 4 ℃. The vertical acceleration of the truck reached its maximum value before stopping. The quality changes of
fresh-cut lettuce after 0, 2, 4 and 6 days of cold storage were examined. The vibration intensity of the rear-upper part of
the cabin was the strongest. After 4 days of storage, the fresh-cut lettuce placed at the rear-upper part showed the highest
browning ratio and most significant damage of cell membrane lipids. The quality of fresh-cut lettuce was deteriorated more
significantly with increasing vibration intensity during the transportation. Hence, the rear-upper part of the cabin led to the
worst quality of fresh-cut lettuce during the transportation.

Key words: fresh-cut lettuce, transport vibration, MDA, relative conductivity, browning ratio

中图分类号:

S377

董雪临，张超，马越，赵晓燕. 运输振动对鲜切生菜品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201608046.

DONG Xuelin, ZHANG Chao, MA Yue, ZHAO Xiaoyan. Effect of Transport Vibration on the Storage Quality of Fresh-Cut Lettuce (Lactuca sativa L.var. ramosa Hort.)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608046.

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运输振动对鲜切生菜品质的影响

Effect of Transport Vibration on the Storage Quality of Fresh-Cut Lettuce (Lactuca sativa L.var. ramosa Hort.)

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