漂烫对鸭儿芹贮藏期间品质和生理的影响

目的]探讨热处理技术应用于鸭儿芹保鲜的可行性。方法]以新鲜的鸭儿芹为材料,采用前期研究出的漂烫条件对鸭儿芹进行护色处理,研究漂烫前后及贮藏期间鸭儿芹品质和生理的变化。结果]试验表明,漂烫能使鸭儿芹保持较好的色泽,降低鸭儿芹的失重率;漂烫还可以钝化鸭儿芹组织中的酶活,使多酚氧化酶、过氧化物酶和过氧化氢酶都大幅度降低;同时,漂烫也导致了鸭儿芹组织中的维生素C、叶绿素和可溶性固形物含量都大幅度减少。结论]研究可为鸭儿芹的贮藏保鲜和商业开发利用奠定理论基础。

Effects of Blanching on Quality and Physiology of Cryptotaenia japonica Hassk.during Storage

Objective] To discuss the feasibility of heat treatment applied in fresh keeping of Cryptotaeniajaponica Hassk.Method] With fresh C.japonica as the research material,color-preserving treatment was carried out under the conditions obtained in previous researches.Changes of quality and physiology of C.japonica were studied before and after blanching and during storage.Result] Blanching treatment had relatively good color-preserving effects of C.japonica,and reduced the weight-loss ratio of C.japonica.Enzyme activity of C.japonica was passivated after blanching,so that the peroxidase,catalase and polyphenol oxidase greatly reduced.At the same time,blanching significantly reduced the contents of Vc,chlorophyll and soluble solid in C.japonica.Conclusion] This research provides theoretical basis for the commercial development and utilization of fresh keeping of C.japonica.