Effects of Different Outer Packaging Methods on Storage Quality and Physiological Changes of Lactuca sativa L.

In order to study the effects of different outer packaging methods on the preservation of Lactuca sativa L.,the Lactuca sativa L. was selected and put into packaging bags, then stored in carton, foam box and temperature control box in 4 ℃ cold storage, the effects of different outer packaging methods on the appearance quality, nutritional quality,physiological indexes and related enzyme activities of Lactuca sativa L. were analyzed. The results showed that, compared with the carton group, the internal temperature fluctuation range of the temperature control box was within0.1 ℃, which could effectively restrain the change of color difference value ΔE and better maintain the decrease of total soluble solid, vitamin C and chlorophyll content, inhibit the respiratory strength and the ethylene production rate,delay the increase in relative conductivity and malondialdehyde content, maintain the activity of peroxidase（POD）, superoxide dismutase（SOD） and catalase（CAT）, and inhibit the increase in polyphenol oxidase（PPO） activity. Therefore, temperature-controlled box packaging method showed the best storage quality, could effectively maintain the nutritional quality and commodity characteristics of Lactuca sativa L..