食品科学

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L-半胱氨酸与壳聚糖复合处理对鲜切火龙果贮藏效果的影响

任文彬,黎铭慧   

  1. 仲恺农业工程学院轻工食品学院,广东 广州 510225
  • 出版日期:2013-09-25 发布日期:2013-09-27

Effect of Combined Treatments with L-Cys and Chitosan on Physiological Changes of Fresh-Cut Pitaya during Storage

REN Wen-bin,LI Ming-hui   

  1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Online:2013-09-25 Published:2013-09-27

摘要:

以火龙果为材料,研究不同质量浓度L-半胱氨酸(L-Cys)与壳聚糖复合处理对鲜切火龙果贮藏效果及生理生化变化的影响。结果表明:在12℃的贮藏温度下,与对照组相比,0、0.2、0.5、0.8g/L L-Cys分别与15g/L的壳聚糖复合处理,对鲜切火龙果在贮藏期可溶性固形物、VC含量的下降,膜相对电导率、呼吸强度和质量损失率的上升都有一定的抑制作用,能较好地抑制多酚氧化酶(PPO),过氧化物酶(POD)的活性。其中0.5g/L L-Cys与壳聚糖配合处理的贮藏效果最好。

关键词: 火龙果, 鲜切, 壳聚糖, L-半胱氨酸

Abstract:

Fresh-cut pitaya was treated with chitosan alone or together with different concentrations of L-cysteine (0,
0.2, 0.5 g/L and 0.8 g/L) before storage at 12 ℃ to evaluate the effect of combined treatments with both preservatives on
physiological changes of fresh-cut pitaya. Results showed that treatment with chitosan alone or in combination with L-cysteine
at any of the concentration tested inhibited the reduction of total soluble solids and VC contents and the increase of relative
membrane conductivity, respiration intensity and weight loss and effectively inactivated the activities of polyphenol oxidase
(PPO) and peroxidase (POD). The optimal L-cysteine concentration for combination with chitosan that provided the best
effectiveness for preserving fresh-cut pitaya was 0.5 g/L.

Key words: pitaya, fresh-cut, chitosan, L-cysteine