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不同浓度苹果多酚处理对鲜切芋艿品质的影响

吴松霞1,郜海燕2,刘瑞玲1,韩延超1,吴伟杰1,陈杭君2   

  1. 1. 浙江省农业科学院食品科学研究所
    2. 浙江省农业科学院
  • 收稿日期:2019-02-25 修回日期:2019-05-28 出版日期:2019-07-15 发布日期:2019-07-23
  • 通讯作者: 陈杭君 E-mail:spshangjun@sina.com

Effects of different concentrations of apple polyphenols on quality of fresh-cut taro

Krystal 2, 2,Wei-Jie WUChen Hangjun   

  • Received:2019-02-25 Revised:2019-05-28 Online:2019-07-15 Published:2019-07-23
  • Contact: Chen Hangjun E-mail:spshangjun@sina.com

摘要: 为了控制鲜切芋艿贮藏过程中的褐变并延长其货架期,研究(10 ± 0.5)℃条件下,不同浓度(0.3%、0.5%、0.7%)苹果多酚处理对其色泽、硬度、糖类物质、总酚、丙二醛含量及褐变相关酶活性的影响。结果表明,苹果多酚处理能够延缓芋艿切片贮藏过程中的褐变进程,其中以0.5% 苹果多酚处理的效果最佳。与对照组相比,0.5% 苹果多酚处理可以保持芋艿切片较好的色泽和较高的硬度,延缓苯丙氨酸解氨酶活性和酚类物质的合成速度,抑制芋艿过氧化物酶、多酚氧化酶、脂氧合酶活性和丙二醛含量的升高,从而延缓鲜切芋艿贮藏过程褐变的发生,保持鲜切芋艿较好的贮藏品质。

关键词: 鲜切芋艿, 苹果多酚, 品质, 褐变

Abstract: In order to control browning and prolong the shelf life, the effects of different concentrations (0.3%, 0.5%, 0.7%) of apple polyphenols (APP) treatment on the color, hardness, carbohydrate content, total phenol and malondialdehyde (MDA) contents and the activity of browning-related enzymes of fresh-cut taro during storage at (10 ± 0.5)℃ were studied. The results showed that apple polyphenol treatment could postpone the browning process of taro slices during storage, of which 0.5% APP was the optimal concentration. Compared with the control group, 0.5% APP treatment maintained better color and hardness of taro slices, delayed the increase of phenylalanine ammonialyase activity and the synthesis of phenolic compounds, and inhibited the increase of peroxidase, polyphenol oxidase, lipoxidase activities and malondialdehyde content in taro. So the browning of fresh-cut taro during storage was delayed by APP treatment, which could keep better storage quality of fresh-cut taro slices.treatment concentration. Compared with the control group, the group treated by 0.5% APP maintained better color and hardness of taro slices, delayed the increase of phenylalanine ammonialyase activity and the synthesis of phenolic compounds, and inhibited the increase of peroxidase, polyphenol oxidase, lipid oxidase activity and malondialdehyde content in taro. So the browning of fresh-cut taro during storage was delayed by APP treatment.

Key words: fresh-cut taro, apple polyphenol, quality, browning

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