复合增强脉冲强光保鲜鲜切荸荠技术研究

采用脉冲强光法处理鲜切荸荠,通过控制脉冲强光处理时间,对其进行不同梯度的处理,检测不同处理对荸荠营养价值成分的影响与改变,检测其失重率、可溶性固形物含量、硬度、苯丙氨酸酶活性及过氧化酶活性、细菌总数、色泽度LAB值等主要指标变化情况,确定最佳的处理方案,以达到最好的保鲜效果。试验结果表明,脉冲强光处理10 min和脉冲强光处理15 min复合30%乙醇处理的保鲜效果较优,其中脉冲强光处理10 min的后期保鲜效果较好。

Study on Preservation Technology of Fresh-Cut Water Chestnut by Compound Reinforced Pulse Strong Light

In this study,pulse strong light method was used to treat fresh-cut water chestnut.By controlling the pulse strong light treatment time,different gradients were used to treat the fresh-cut water chestnut,and the effects of different treatments on the nutrient value components of the fresh-cut water chestnut were detected.The changing situation of the major indicators,such as weight loss rate,soluble solid content,hardness,phenylalanine and peroxidase enzyme activity,total bacterial count,LAB value were detected.Accordingly,we determined the best treatment having best preservation effect.The results showed that pulse strong light treatment with 10 min and pulse strong light treatment with 15 min compound with 30%alcohol treatment had good preservation effect.In addition,pulse strong light treatment with 10 min had good preservation effect in later period.