| 柠檬酸处理对鲜切粉葛褐化保鲜效果研究 |
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| 引用本文： | 张鲁斌,宋康华,谷 会,贾志伟,常金梅,洪克前,候晓婉. 柠檬酸处理对鲜切粉葛褐化保鲜效果研究[J]. 热带作物学报, 2017, 38(6): 1143-1148. DOI: 10.3969/j.issn.1000-2561.2017.06.026 |
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| 作者姓名： | 张鲁斌 宋康华 谷 会 贾志伟 常金梅 洪克前 候晓婉 |
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| 作者单位： | 中国热带农业科学院南亚热带作物研究所 海南省热带园艺产品采后生理与保鲜重点实验室 广东湛江524091 |
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| 基金项目： | 广东省科技计划项目(2013B090900012)，国际交流合作项目 |
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| 摘 要： | 研究柠檬酸处理对鲜切粉葛护色效果的影响,将鲜切粉葛分别放入0.5%、1.0%、1.5%柠檬酸溶液浸泡15 min后沥干,放置塑料托盘中,用聚乙烯保鲜膜包装后置于5℃恒温恒湿箱中贮藏,定期取样测定相关生理指标。结果表明,不同浓度柠檬酸处理能有效减轻鲜切粉葛的褐变程度,以0.5%柠檬酸处理效果较好,能显著降低PAL活性和总酚含量,抑制PPO和POD活性,减少丙二醛积累,保持较低的LOX活性,从而延缓鲜切粉葛的褐变,同时提高了总黄酮含量,减少淀粉、可溶性蛋白等营养物质的损失,有助于保持粉葛的良好品质。适宜浓度柠檬酸预处理可显著减轻鲜切粉葛褐变程度,维持较好的营养品质。研究结果为鲜切粉葛护色工艺提供参考。
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| 关 键 词： | 柠檬酸 鲜切粉葛 褐化 营养品质 |
Effect of Citric Acid Treatment on Browning of Fresh-cut Pueraria |
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| ZHANG Lubin,SONG Kanghu,GU Hui,JIA Zhiwei,CHANG Jinmei,HONG Keqian and HOU Xiaowan. Effect of Citric Acid Treatment on Browning of Fresh-cut Pueraria[J]. Chinese Journal of Tropical Crops, 2017, 38(6): 1143-1148. DOI: 10.3969/j.issn.1000-2561.2017.06.026 |
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| Authors: | ZHANG Lubin SONG Kanghu GU Hui JIA Zhiwei CHANG Jinmei HONG Keqian HOU Xiaowan |
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| Affiliation: | South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products;South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products |
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| Abstract: | The effect of citric acid treatment on the inhibition of browning of fresh-cut pueraria was studied in this paper.Fresh-cut pueraria was dipped into 0.5％,1.0％,1.5％ citric acid solution respectively for 15 min and then were drained and packed with polyethylene and stored at constant temperature 5 ℃.The physiological indices related to pueraria quality were evaluated.The results showed that,compared with the control group,the browning of fresh-cut pueraria was inhibited to different degree by dealing with different concentration of citric acid,and the treatment of 0.5％ citric acid was the best;The the activity of PAL,total phenol content,and activity of PPO and POD was inhibited,the accumulation of malondialdehyde was reduced,thus the browning of fresh-cut pueraria delayed.Besides,the treatment of 0.5％ citric acid could reduce the loss of nutrients by maintaining high content of total flavonoid and less loss of starch,and soluble protein. |
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| Keywords: | Citric acid fresh-cut pueraria browning nutrition quality |
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