| D-异抗坏血酸钠对茄子鲜切切片的保鲜效果研究 |
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| 作者姓名： | 林启建 |
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| 作者单位： | 福建省福州市闽清县金沙镇综合技术保障中心 |
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| 摘 要： | 目的]研究不同浓度的D-异抗坏血酸钠对茄子鲜切切片的保鲜效果。方法]以茄子鲜切切片为材料,研究0、0.5%、1.0%、1.5%、2.0%浓度的D-异抗坏血酸钠溶液对茄子切片的保鲜效果的影响。结果]1.0%D-异抗坏血酸钠溶液处理效果较好,能够有效降低茄子切片褐化度、PPO活性和MDA含量,促进POD酶活性。结论]该研究筛选出了茄子切片最佳保鲜浓度,为茄子鲜切保鲜提供了理论依据。
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| 关 键 词： | 茄子 切片保鲜 D-异抗坏血酸钠 |
Preservation Effects of D-sodium Erythorbate Solution on Fresh-cut Slices of Eggplant |
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| Authors: | LIN Qi-jian |
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| Institution: | (Comprehensive Technical Support Center in Jinsha Town,Minqing County,Fuzhou,Fujian 350800) |
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| Abstract: | Objective]To study preservation effects of different concentrations of D-sodium erythorbate on fresh cut eggplant slices.Method]The effect of 0,0.5%,1.0%,1.5%and 2.0%D-isoascorbate sodium solution on the preservation of fresh eggplant slices was studied.Result]The results showed that 1.0%sodium D-isoascorbate solution could effectively reduce the browning degree,PPO activity and MDA content of eggplant slices,and promote POD activity.Conclusion]The best fresh-keeping concentration of eggplant slices was selected,which provided a theoretical basis for fresh-keeping of eggplant slices. |
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| Keywords: | Eggplant Fresh-cut slices D-sodium erythorbate |
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