苹果多酚对鲜切莲藕品质及褐变的影响

采用不同质量分数(0.1%、0.3%、0.5%)苹果多酚处理鲜切莲藕,通过测定低温贮藏期间色泽、脆度、抗坏血酸、总酚含量、多酚氧化酶和过氧化物酶活性等指标变化,研究苹果多酚对鲜切莲藕褐变及品质的影响。结果表明,苹果多酚处理显著抑制了鲜切莲藕褐变的发生,与其他处理组相比,0.1%苹果多酚处理保持了莲藕较好的色泽和脆度,延缓抗坏血酸和总酚含量的降解,减缓丙二醛含量的上升,抑制PPO和POD活性的升高。由此表明,苹果多酚处理可较好地保持鲜切莲藕的品质。

Effect of apple polyphenols on quality and browning of fresh-cut lotus root

Fresh-cut lotus roots were treated with different concentrations (0.1%, 0.3%, 0.5%) of apple polyphenols to study its effects on the browning and quality by monitoring the changes of color, crispness, ascorbic acid and total phenolis content, the activity of polyphenol oxidase (PPO) and peroxidase (POD) during storage. The results showed that apple polyphenol treatment significantly inhibited the browning of fresh-cut lotus roots. Compared with other treatment groups, 0.1% apple polyphenol treatment maintained better color and brittleness of lotus root, delayed the degradation of the ascorbic acid and total phenolic, slowed down the increase of malondialdehyde content and inhibited the activities of PPO and POD. The results showed that apple polyphenol treatment could maintain the quality of fresh-cut lotus root.