气调包装对鲜切莲藕保鲜效果研究

食品科学 ›› 2008, Vol. 29 ›› Issue (10): 612-614.

气调包装对鲜切莲藕保鲜效果研究

高晗, 孙俊良, 高愿军, 南海娟, 刘倩

河南科技学院食品学院；郑州轻工业学院食品与生物工程学院；

出版日期:2008-10-15 发布日期:2011-12-08

Effect of Modified Atmosphere Packaging on Preservation of Fresh-cut Lotus Roots

GAO Han, SUN Jun-Liang, GAO Yuan-Jun, 南Hai-Juan , LIU Qian

1.College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China; 2.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China

Online:2008-10-15 Published:2011-12-08

摘要/Abstract

摘要： 为保持鲜切莲藕贮藏品质、延长货架期,研究气调包装对鲜切莲藕的保鲜效果。采用8种不同浓度配比的O2、N2和CO2气体对鲜切莲藕进行包装,置于4℃下贮藏,定期测定鲜切莲藕VC的含量、多酚氧化酶活性、褐变度以及pH值变化。结果表明:鲜切莲藕多酚氧化酶的活性与其褐变度有着密切关系,100%O2组处理的鲜切莲藕,其外观最好,多酚氧化酶活性受到抑制,VC含量比对照组的损失最小,pH值下降幅度比对照组低。

关键词: 鲜切莲藕, 气调包装, 保鲜

Abstract: In order to keep quality and increase shelf life of fresh-cut lotus roots,the effect of modified atmosphere packaging on quality of fresh-cut lotus roots was studied.The fresh-cut lotus roots were packaged in eight different initial O2,N2 and CO2 concentration,then stored at 4 ℃ respectively,and the content of vitamine C,PPO activity,browning degree and pH value were determined regularly. The results showed that there is close relationship between PPO activity and browning degree of fresh-cut lotus roots. The quality of appearance of the fresh-cut lotus roots treated by 100% O2 is the best,the PPO activity is inhibited,and the loss of VC is smaller and the drop of pH value is lower than that of control sample respectively.

Key words: fresh-cut lotus roots, modified atmosphere packaging, preservation

高晗, 孙俊良, 高愿军, 南海娟, 刘倩. 气调包装对鲜切莲藕保鲜效果研究[J]. 食品科学, 2008, 29(10): 612-614.

GAO Han, SUN Jun-Liang, GAO Yuan-Jun, 南Hai-Juan , LIU Qian. Effect of Modified Atmosphere Packaging on Preservation of Fresh-cut Lotus Roots[J]. FOOD SCIENCE, 2008, 29(10): 612-614.

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