Effect of Air Ion Supply on Quality of Lettuce during Storage

この論文にアクセスする

この論文をさがす

著者

抄録

This study was conducted to determine the effects of air ion supply on the quality of commercial lettuce (<I>Lactuca sativa</I> L.) during storage. Using positive and negative air ion generators, experiments were designated as high, medium, and low air ion dosage treatments corresponding to 1.0×10<SUP>6</SUP>, 1.5×10<SUP>5</SUP>, and 8.0×10<SUP>3</SUP> ions cm<SUP>−3</SUP>, respectively. At the low dosage of negative air ions, the water loss rate was significantly lower, and the chlorophyll content was significantly higher. No significant differences were observed in the ascorbic acid, saccharide, and organic acid contents among the air ion treatments. Exposure to different concentrations of positive and negative air ions did not appreciably affect the respiration rates in the leaves. Exposure to the low dosage of negative air ions seemed to have a positive effect on food preservation.

収録刊行物

  • Environment control in biology  

    Environment control in biology 46(1), 57-60, 2008-03-30 

    Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists

参考文献:  9件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10021229499
  • NII書誌ID(NCID)
    AA12029220
  • 本文言語コード
    ENG
  • 資料種別
    SHO
  • ISSN
    1880554X
  • NDL 記事登録ID
    9479003
  • NDL 雑誌分類
    ZR1(科学技術--生物学)
  • NDL 請求記号
    Z78-A361
  • データ提供元
    CJP書誌  NDL  J-STAGE 
ページトップへ