两种保鲜剂处理对鲜切冬瓜保鲜效果的影响

被引：7

作者：

刘程惠 ^{[1
,2
]}

马涛 ^{[1
]}

胡文忠 ^{[2
]}

白露露 ^{[2
]}

王艳颖 ^{[2
]}

机构：

[1] 沈阳农业大学食品学院

[2] 大连民族大学生命科学学院

来源：

食品工业科技 | 2015年 / 36卷 / 15期

关键词：

冬瓜; 鲜切; 保鲜剂;

D O I：

10.13386/j.issn1002-0306.2015.15.056

中图分类号：

TS255.3 [果蔬加工与保藏];

学科分类号：

摘要：

为了研究两种保鲜剂对鲜切冬瓜的保鲜效果,测定了0.1%柠檬酸、0.5%VC处理后的鲜切冬瓜在4℃贮藏条件下亮度、硬度、相对电导率、MDA、总酚、PPO、POD活性的变化,以及贮藏过程中微生物的动态变化。结果表明:采用两种保鲜剂处理鲜切冬瓜均在一定程度上减缓了亮度L*和硬度的下降速度;延缓了MDA、相对电导率和总酚含量的升高;抑制了PPO、POD的活性,从而减轻了酶促褐变的产生;抑制了鲜切冬瓜中微生物的增长繁殖,延缓了产品品质的下降。比较得到:0.1%柠檬酸处理延缓鲜切冬瓜褐变的效果好于0.5%VC,而0.5%VC处理抑制微生物生长的保鲜效果好于0.1%柠檬酸。两种保鲜剂处理均能延长鲜切冬瓜的保质期。

引用

页码：307 / 311

页数：5

共 18 条

[1] Extending shelf-life of fresh-cut green peppers using pressurized argon treatment.[J].Xiangyong Meng;Min Zhang;Benu Adhikari.Postharvest Biology and Technology.2012,
[2] Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning.[J].Roksana Huque;R.B.H. Wills;Penta Pristijono;J.B. Golding.Postharvest Biology and Technology.2012,
[3] Colour measurements by computer vision for food quality control – A review.[J].Di Wu;Da-Wen Sun.Trends in Food Science & Technology.2012,
[4] High pressure carbon dioxide treatment for fresh-cut carrot slices
Bi, Xiufang
Wu, Jihong
Zhang, Yan
Xu, Zenghui
Liao, Xiaojun
[J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2011, 12 (03) : 298 - 304
[5] Nitric oxide-dependent hypotensive effects of wax gourd juice
Nakashima, Miki
Shigekuni, Yukiko
Obi, Takeshi
Shiraishi, Mitsuya
Miyamoto, Atsushi
Yamasaki, Hideo
Etoh, Takeomi
Iwai, Sumio
[J]. JOURNAL OF ETHNOPHARMACOLOGY, 2011, 138 (02) : 404 - 407
[6] Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
Chen, Zhao
Zhu, Chuanhe
Zhang, Yan
Niu, Debao
Du, Jinhua
[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY, 2010, 58 (03) : 232 - 238
[7] Effect of ethanol treatment on physiological and quality attributes of fresh-cut eggplant
Hu, Wenzhong
Jiang, Aili
Tian, Mixia
Liu, Chenghui
Wang, Yanying
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (08) : 1323 - 1326
[8] Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan
Lan, Wei-Tse
Chen, Yi-sheng
Yanagida, Fujitoshi
[J]. JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2009, 108 (06) : 484 - 487
[9] Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism; color and compression behavior.[J].P.L. Gómez;S.M. Alzamora;M.A. Castro;D.M. Salvatori.Journal of Food Engineering.2009, 1
[10] Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables.[J].Peter M.A. Toivonen;David A. Brummell.Postharvest Biology and Technology.2007, 1

← 1 2 →