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以生菜为试材,以蒸馏水为对照,研究了不同浓度大蒜乙醇提取液(20%、40%、60%、80%)对生菜萎蔫时间、样品失重,叶绿素、可溶性糖、维生素C、有机酸含量的影响。结果表明:不同浓度的大蒜乙醇提取液对生菜贮藏效果的影响也不同,生理指标随处理浓度的不同,下降上升趋势也不同,其处理可有效延长生菜的贮藏期。试验表明,大蒜乙醇提取液对生菜均具有保鲜效果,其中40%乙醇大蒜提取液的保鲜效果较好。
Using lettuce as test material and distilled water as control, the effects of different concentrations of ethanol extract of garlic (20%, 40%, 60%, 80%) on the lettuce wilting time, weight loss of samples, chlorophyll, soluble sugar, vitamin C, Effect of content. The results showed that different concentrations of garlic ethanol extracts had different effects on the storage of lettuce. The physiological indexes of the lettuce were different with different treatment concentrations, and their decreasing trends were different. The treatment could effectively prolong the storage period of lettuce. Experiments show that the garlic ethanol extract has a protective effect on lettuce, of which 40% ethanol garlic extract better preservation effect.