食品科学

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不同清洗处理对鲜切莲藕贮藏期褐变的影响

何 萌1,2,王 丹1,马 越1,赵晓燕1,*,童军茂2   

  1. 1.北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部华北地区园艺
    作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京 100097;
    2.石河子大学食品学院,新疆 石河子 832000
  • 出版日期:2014-09-25 发布日期:2014-09-17
  • 通讯作者: 赵晓燕
  • 基金资助:

    国家现代农业产业技术体系建设专项(CARS-25);北京市农林科学院科技创新能力建设专项(KJCX20140204)

Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage

HE Meng1,2, WANG Dan1, MA Yue1, ZHAO Xiao-yan1,*, TONG Jun-mao2   

  1. 1. Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement
    of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Agricultural Products of Fruits and Vegetables
    Preservation and Processing of Beijing, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences,
    Beijing 100097, China; 2. College of Food Science, Shihezi University, Shihezi 832000, China
  • Online:2014-09-25 Published:2014-09-17
  • Contact: ZHAO Xiao-yan

摘要:

研究弱酸电解水、强酸电解水、次氯酸钠、去离子水4 种不同清洗处理对鲜切莲藕在4 ℃条件下贮藏14 d期间,色差值(L*、a*、b*,ΔE*及色相角)、褐变度、多酚氧化酶(PPO)活性及整体感观质量的变化。结果表明:弱酸电解水(pH 5.65,有效氯剂量 48 mL/L,氧化还原电位800 mV)能够有效保持鲜切莲藕的色泽品质和整体感观质量值,同时抑制褐变,降低PPO活性,有效地改善鲜切莲藕的贮藏品质,延长货架期。

关键词: 鲜切莲藕, 清洗剂, 色差, 褐变

Abstract:

The efficacy of four different sanitizers on fresh-cut lotus root stored under cold conditions was investigated.
Cleaned and sliced lotus roots were stored at 4 ℃ for 14 days. Color values (L*, a*, b*, ΔE* value, and hue angle), browning
degree (BD), polyphenol oxidase (PPO) activity, and overall visual quality (OVQ) were examined every two days during the
storage period. The results showed that weak acidic electrolyzed water (pH 5.65) with available chlorine concentration of
48 mL/L and oxidation reduction potential of 800 mV could maintain the color and OVQ value of fresh-cut lotus roots,
inhibit the browning, and reduce the PPO activity more effectively during the storage period, improving the storage quality
and expending the shelf-life of fresh-cut lotus roots.

Key words: fresh-cut lotus root, sanitizer, color difference, browning

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