Study on Being Kept Green and Brittle of Packed-Lettuce
GAO Hai-yan1, ZENG Jie1, ZHU Ji-ying2(1.Liaoning Agricultural Vocation-technic College, Xiongyue 115214 , China; 2.Shandong University of Technology, Zibo 255012, China)
Lettuce was processed into a convenient salted vegatable through peeling, cutting, heating, keeping brittle, seasoning,packing and sterilizing. This essay studied on the best conditions of keeping the lettuce green and brittle and the passivation to the CAT and PPO, and some aspects about controlling the qulity of this convenient salted vegatable.
【CateGory Index】： S636.2