几种可食性膜对鲜切马铃薯褐变抑制的比较

选用卡拉胶、壳聚糖、海藻酸钠为涂膜主原料,对鲜切马铃薯进行涂膜处理,低温条件下冷藏,分别对其褐变度、多酚氧化酶活性及感官色泽进行测定.并以马铃薯护色剂处理作对照,比较各种涂膜对其褐变抑制的效果.结果表明,海藻酸钠涂膜能有效地抑制马铃薯褐变,其作用优于其它涂膜原料,与护色剂抑制作用相当.

Study on Inhibition of Fesh-cut Potato Browning After Treatment with Several Kinds of Edible Films

With carragheenan,chitosan and sour seaweed as the major edible raw materials of films, a coating preservation reagent for fresh-cut potato was made. The effect of the films on preventing browning of fresh-cut potato during cold storage were researched through testing browning degree,color difference, the activity of polyphenol oxidase and visual color. At the same time, it was compared with the fresh-cut potato treated with the selected browning inhibitorcolor. The results showed that the film of sour seaweed can prevent browning, the effect was superior to the others , and similar to inhibitior.