柠檬酸处理对鲜切粉葛褐化保鲜效果研究

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。

Effect of Citric Acid Treatment on Browning of Fresh-cut Pueraria

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.