莲藕化学保鲜剂研究

为探讨适宜莲藕贮藏的常温化学保鲜方法,利用2.00%的氯化钠水溶液(NaCl)和不同保鲜剂组合对莲藕进行处理,然后采用抽真空包装对莲藕进行保鲜包装,观察莲藕在常温贮藏过程中呼吸强度、褐变度以及营养成分的变化来研究保鲜效果。结果表明,用2.00%的氯化钠水溶液(NaCl)对莲藕进行处理后,用0.50%柠檬酸+0.15%抗坏血酸+0.40%硫酸镁+0.50%氯化钙混合溶液对莲藕进行处理,并且LDPE包装袋抽真空包装莲藕保鲜效果最好。

Study on Chemical Preservation Agents of Lotus Root During Storage

This paper studied the effect of a natural preservation agents of lotus root under different pH, and evaluated its storage effect through measuring the brown degrees, respiration intensity, reduced sugar, protein, catalase and polyphenolox-idase of the lotus root. During storage, the brown degrees of lotus root rose gradually and the respiration intensity raised first and then dropped. The content of reducing sugar rose slowly. The change of protein content was not obvious in the early period of storage, afterwards, it decreased slowly. The vigor of catalase dropped gradually while the vigor of polyphenolox-idase first rose and then decreased. During the storage processing, the lotus root was soaked with six kinds of different pH notes of the natural anti-staling agent and it was discovered that the change of lotus roots' brown degrees, the breath intensity, the reducing sugar, the protein, the catalase and the polyphenoloxidase were different. This experiment indicated that when the natural preservation agent pH was 4.4, the effect was the best during storage.