食品科学 ›› 2020, Vol. 41 ›› Issue (13): 184-192.doi: 10.7506/spkx1002-6630-20190704-059

• 包装贮运 • 上一篇    下一篇

真空包装结合避光处理对鲜切马铃薯的品质影响

徐冬颖,周福慧,蒋海峰,姜爱丽,韦胜,高雪晴,陈晨,胡文忠   

  1. (大连民族大学生命科学学院,生物技术与资源利用教育部重点实验室,辽宁 大连 116600)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    国家自然科学基金面上项目(31872908);“十三五”国家重点研发计划重点专项(2016YFD0400903)

Effect of Vacuum Combined with Light-Proof Packaging on Quality of Fresh-Cut Potatoes

XU Dongying, ZHOU Fuhui, JIANG Haifeng, JIANG Aili, WEI Sheng, GAO Xueqing, CHEN Chen, HU Wenzhong   

  1. (Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为研究真空包装结合避光贮藏对鲜切马铃薯品质的影响,本实验采用聚乙烯(polyethylene,PE)+尼龙(polyamide,PA)材料对马铃薯切片进行真空包装,以托盘+保鲜膜包装为对照,于(20±1)℃下分别避光和不避光贮藏4 d,分析贮藏期间鲜切马铃薯感官品质、营养物质含量、褐变相关酶及抗氧化酶活力等多项生理指标的变化。结果表明:PE+PA真空避光处理能显著抑制鲜切马铃薯贮藏期间褐变指数、质量损失率和硬度的上升(P<0.05),显著降低霉菌和酵母菌总数和抑制总酚、类黄酮、过氧化氢含量及多酚氧化酶、过氧化物酶和苯丙氨酸解氨酶活力的上升(P<0.05),有效维持抗坏血酸、可溶性蛋白质含量并诱导提高抗氧化酶(过氧化氢酶和抗坏血酸过氧化物酶)活力(P<0.05)。综上,真空包装在避光下贮藏有利于降低鲜切马铃薯代谢水平,抑制愈伤组织形成,减轻褐变程度,保持较好的感官及营养品质,延长其货架期。

关键词: 鲜切马铃薯, 真空包装, 避光贮藏, 褐变, 愈伤组织

Abstract: In order to explore the effect of vacuum packaging combined with dark storage on the quality of fresh-cut potatoes, fresh-cut potatoes were vacuum-packaged in polyethylene (PE) + polyamide (PA) bags, and tray + cling film packaging was used as the control. Changes in sensory quality, nutrient contents and browning-related enzyme activities were investigated during storage in light or darkness at (20 ± 1) ℃ for 4 days. The results showed that vacuum packaging combined with light avoidance could effectively inhibit the increase of browning index, hardness and mass loss rate (P < 0.05), decrease the count of molds and yeasts, the contents of total phenols and flavonoids as well as hydrogen peroxide and the activity of polyphenol oxidase, peroxidase and phenylalanine ammonialyase (P < 0.05), effectively maintain the contents of ascorbic acid and soluble proteins, and induce an increase in antioxidant enzyme activities (catalase and ascorbate peroxidase) (P < 0.05). Therefore, vacuum combined with light-free packaging can significantly reduce the metabolism and the degree of browning of fresh-cut potatoes and inhibit the formation of callus, thereby maintaining the sensory and nutritional quality, and extending the shelf-life.

Key words: fresh-cut potatoes, vacuum packaging, light-proof storage, browning, callus

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