共查询到18条相似文献,搜索用时 265 毫秒
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为了研究鲜切生菜贮藏期间品质变化和褐变发生的规律及其内在机理,以新鲜圆生菜为试材,经切分处理,置于4℃下贮藏,观测贮藏期间鲜切生菜外观品质、主要营养成分以及与褐变相关的褐变度,苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)、过氧化物酶(POD)活性变化规律。结果表明:随着贮藏时间的延长,经过切分处理的鲜切生菜的含水量逐步降低,失重率增大,后期腐烂明显;主要营养成分叶绿素、还原型维生素C(VC)、可溶性蛋白质含量均出现不同程度的下降;褐变度呈现上升趋势,组织中的PAL活性和总酚含量先升高后逐步下降;PPO活性在整个贮藏时期内呈现出下降趋势,POD活性在贮藏的后期迅速升高。综合分析认为,切分损伤能够诱使PAL活性提高,并促进酶促褐变底物酚类物质的大量积累,通过PPO和POD协同作用,加剧褐变发生;鲜切生菜随贮藏时间延长,其综合品质下降,建议最佳食用期0~3d,货架期0~8d。 相似文献
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以鲜切莲藕为试材,采用静态和动态电位水处理,研究了酸性氧化电位水(AOW)对鲜切莲藕中酶活性以及褐变的影响.结果表明:动态AOW处理的鲜切莲藕多酚氧化酶(PPO)、过氧化物酶(POD)残存酶活分别为33%、30%,动态AOW处理能更好地抑制酶的活性;经AOW处理的鲜切莲藕贮藏1周后,PPO和POD残存酶活为45.32%、43.43%,对照组褐变度(L值)下降了35%,莲藕色泽变暗,而经AOW处理的莲藕其褐变度值几乎不变,仍高达70.16.说明AOW显著抑制了鲜切莲藕的褐变,因此AOW处理较好地保护了鲜切莲藕的色泽和品质. 相似文献
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《现代园艺》2017,(15)
为研究乙二胺四乙酸二钠(EDTA-2Na)处理对鲜切苹果营养品质的影响,将鲜切富士苹果分别放入1.5%、3.0%、4.0%的EDTA-2Na溶液中浸泡5min后,置于常温下贮藏,每1d测定鲜切苹果的多项营养指标。结果表明:用不同浓度的EDTA-2Na处理,对于鲜切苹果的贮藏期营养品质影响不同。采用3.0%EDTA-2Na的溶液浸泡处理能在常温贮藏5d内保持鲜切苹果的品质,有效地抑制褐变,可以更好地抑制鲜切苹果贮藏期内可溶性固形物、可滴定酸、可溶性蛋白质和还原糖含量的下降,并且使总糖含量保持较高水平,使失重率维持最低水平,所以用3.0%的EDTA-2Na处理5min,可以延缓营养物质的下降,有利于保持鲜切苹果贮藏期内良好的营养品质。 相似文献
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不同保鲜剂处理对鲜切生菜贮藏品质的影响 总被引:1,自引:0,他引:1
以鲜切生菜为试材,用壳聚糖、竹叶抗氧化物处理,分别于0、4、20℃下贮藏,测定其硬度、可溶性固形物、呼吸速率和叶绿素含量等指标,研究不同保鲜剂处理对鲜切生菜贮藏品质的影响。结果表明:保鲜剂壳聚糖和竹叶抗氧化物处理明显提高了鲜切生菜的贮藏品质,有效地延缓了鲜切生菜的腐烂速率;4℃与0℃的贮藏温度下,对照及保鲜剂处理的鲜切生菜硬度、可溶性固形物含量、呼吸速率、叶绿素a含量、叶绿素b含量和外观品质均明显优于20℃处理;与4℃的贮藏温度相比,0℃贮藏条件下鲜切生菜的硬度指标和外观品质较好;与壳聚糖处理相比,竹叶抗氧化物处理鲜切生菜的硬度较高,腐烂程度较低。在所有的处理中,0℃竹叶抗氧化物处理组合保鲜效果最佳,明显提高了鲜切生菜的贮藏品质,延长了贮藏时间。 相似文献
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C. Rößle T. R. Gormley F. Butler 《The Journal of Horticultural Science and Biotechnology》2013,88(6):62-67
SummaryPrevention of browning in fresh-cut fruit is of major commercial significance as fresh-cut fruit salads are major players in the international marketplace. Natureseal® AS1 and AS5 browning inhibitors out-performed ascorbic acid and citric acid in tests with fresh-cut wedges of ‘Bramley’ apple. A dipping regime of 2 min in 6% (w/v) AS1 solution was found to be optimal, as longer dip-times and higher concentrations led to significant residues of AS1 on the fresh-cut ‘Bramley’ wedges. Tests on fresh-cut wedges from ten apple cultivars indicated that AS1 was significantly beneficial (P < 0.001) to maintain wedge colour during chill-storage in all cultivars, with the exception of ‘Shampion’, which had a low browning tendency and performed equally well with or without AS1. Tests on the anti-oxidant status of a generic fruit salad, which was not treated with AS1 and stored for 15 d, indicated a significant reduction in anti-oxidant status, due largely to the depletion of vitamin C (from 137 to 97 mg 100 g?1 DW). Total phenolics contents remained relatively constant over the 15-d storage period. The outcomes from these trials have been presented to commercial food companies with a view to their uptake. 相似文献
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对鲜切芹菜用臭氧水进行不同浓度(0、0.5、1.0、2.0 mg/L)与时间(2、5、10 min)处理,研究臭氧水处理对鲜切芹菜表面微生物及感官品质的影响.结果表明:臭氧水处理可使鲜切芹菜表面霉菌、酵母茵和细菌数量明显下降,大肠菌群数量达到直接食用或烹调食用标准;明显抑制了鲜切芹菜的褐变和腐烂,保证了鲜切芹菜的食用安全,延长了货架期,增加了商品价值. 相似文献
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苹果果肉颜色及褐变多样性研究 总被引:1,自引:0,他引:1
为了评价苹果品种在果实鲜切后果肉颜色变化及褐变程度,寻找抗褐变品种,选用40个品种的果实进行了果肉颜色和褐变多样性的研究,并进行差异显著性和聚类分析。结果表明:苹果果肉颜色可分为黄、白、绿3种;初始色泽为黄色的切分1 h后大部分变为黄褐色;初始色泽为绿色和白色的,切分1 h后一般呈灰褐色,也有的呈黄褐色;苹果果实切分后褐变现象普遍发生,表型多样,品种间差异较大,而且成熟期越晚褐变渐轻。苹果品种华红、华冠是优良的抗褐变种质资源。 相似文献
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采后热处理对枇杷果实冷藏期间品质的影响 总被引:6,自引:1,他引:5
以解放钟枇杷为材料,研究热水和热空气处理对枇杷冷藏(4℃)期间品质的影响。结果表明,38℃36h和48h热空气处理均能够延缓枇杷果实可溶性固形物和出汁率的下降,阻止木质素、硬度、细胞膜透性以及果心褐变指数的上升,显著抑制枇杷果实腐烂的发生,冷藏后枇杷保持较好的食用品质。2组处理相比38℃热空气处理48h的效果较好一点,但是该处理出现了轻微的热伤害。50℃10min、20min热水处理导致严重的热伤害,加剧了枇杷果实的腐烂,在冷藏14d后失去了商品价值,该热水处理不适合枇杷果实的采后保鲜。 相似文献
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以久保桃(Prunus persica L.)为试材,研究了 4-己基间苯二酚(4-HR)处理鲜切桃后在 0℃和5℃下贮藏期间的色泽变化及其生理基础。结果表明:0.01% 4-HR、0.01% 4-HR + 1% 柠檬酸(CA),0.01% 4-HR + 1% 抗坏血酸(AA),0.01% 4-HR + 1% CA + 1% AA 均不同程度地抑制了 Hunter L 值的下降和Hunter a 、b 值(Hunter L 表示色泽深浅,Hunter a、b表示彩度)的上升,延缓了褐变,抑制了多酚氧化酶(PPO)、过氧化物酶(POD)的活性,保持了总酚含量。另外,单一 0.01% 4-HR处理效果并不明显。 相似文献
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以菊花品种"国华白越山"切花为试材,以清水瓶插处理作对照,研究不同浓度6-BA复合保鲜剂对鲜切花效果及抗氧化保护酶的影响。结果表明:与对照相比,加入不同浓度6-BA的保鲜剂均可不同程度地推迟菊花最大花径开放时间,显著延缓花头萎缩时间;各处理能明显改善切花体内水分状况,显著降低切花失水量,幅度在15.75%~29.31%之间;处理后观花期显著延长3~16 d。MDA含量均显著低于CK,降幅在26%~33%之间;POD、SOD、CAT活性增强,增幅分别在1.34~2.89倍、0.94%~2.47%、35.11%~114.89%之间。适量浓度的6-BA能显著延长菊花鲜切花的寿命、明显改善切花水分状况、提高观花品质,以5%蔗糖+8-HQ(50 mg/L)+柠檬酸(150 mg/L)+6-BA(10 mg/L)配方处理效果最佳。 相似文献
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Athanasios Koukounaras Anastasios S. Siomos Dimitrios Gerasopoulos Katerina Karamanoli 《The Journal of Horticultural Science and Biotechnology》2016,91(5):491-496
This study evaluated the importance of three factors (genotype, ultraviolet [UV] radiation and harvest time) and their interaction on phenolics, tannins, flavonoids and antioxidant activity of ‘Paris Island’ (romaine type) and ‘Sanguine’ (red leaf type) lettuce plants as well as on the severity of browning of their fresh-cut product. Ten genotypes had significant effect on secondary metabolite accumulation and higher levels were found in ‘Sanguine’, while no interaction effect was found among all the studied factors. Therefore, a new analysis of variance was performed for each genotype separately. The results showed that in ‘Paris Island’ the time of harvest had a significant effect on all measured parameters with higher levels for plants from the night harvest, while UV radiation had little effect on the plants’ biochemistry. On the contrary, in ‘Sanguine’, UV radiation significantly affected the concentration of secondary metabolites and antioxidant capacity, with higher levels for plants grown under UV-open film. Browning evaluation of fresh-cut product derived from the above plants showed that factors affecting secondary metabolite concentration in whole plants at harvest did not have a similar effect. The findings indicate that there are appropriate treatments, for each genotype, that could achieve high production of secondary metabolites and improve their antioxidant properties. 相似文献