不同促干剂处理对无核白葡萄干褐变的影响
|
摘要
为了探究不同促干剂配方对葡萄干褐变的影响,从自行配制的促干剂配方中筛选出干燥速率最快、保绿效果最好的2个配方(R1、R2)与市场上购买的促干剂成品(T)进行比较,考察无核白葡萄在晾房中自然风干干燥过程中的含水量的变化、色泽、褐变度、多酚氧化酶活性。结果表明:无核白葡萄在干燥的第3天开始出现明显的褐变,之后随着干燥时间的延长褐变程度不断加深,表现为红值(a*)上升,亮度值(L*)、黄绿值(b*)下降,干制后的无核白葡萄干的褐变度与a*极显著(P<0.01)正相关性,与PPO活性呈极显著负相关性。而干燥速率较快的R2处理组的无核白葡萄干的褐变度明显低于其他处理组。这些结果表明:快速干燥能够有效降低葡萄干的褐变率,对无核白葡萄干的保绿有一定的功效。
In order to explore the effect of different drying agent formulations on the browning of raisin, 2 formulations(R1, R2) were selected from the formulations, the formulation of the drying agent(R1, R2) were compared with the dry agent(T) purchased from the market. The change of water content, color, browning and polyphenol oxidase activity were investigated. The results showed that the seedless grapes began to browning obviously at the dry third days, and then the browning degree increased with the drying time, and the red value(a*) increased. The browning degree of the luminance value(L*) and the yellow green value(b*) decreased. The browning degree of dried seedless raisins was positively correlated with a* and negatively correlated with PPO activity. However, the browning degree of seedless R2 treated group was significantly lower than that of other treatments. These results show that fast drying can effectively reduce the browning rate of raisins, and has certain effect on keeping green of seedless raisin.
In order to explore the effect of different drying agent formulations on the browning of raisin, 2 formulations(R1, R2) were selected from the formulations, the formulation of the drying agent(R1, R2) were compared with the dry agent(T) purchased from the market. The change of water content, color, browning and polyphenol oxidase activity were investigated. The results showed that the seedless grapes began to browning obviously at the dry third days, and then the browning degree increased with the drying time, and the red value(a*) increased. The browning degree of the luminance value(L*) and the yellow green value(b*) decreased. The browning degree of dried seedless raisins was positively correlated with a* and negatively correlated with PPO activity. However, the browning degree of seedless R2 treated group was significantly lower than that of other treatments. These results show that fast drying can effectively reduce the browning rate of raisins, and has certain effect on keeping green of seedless raisin.
引文
[1] Pezzuto J M. Grapes and human health:a perspective[J]. J Agric Food Chem,2008,56(16):6777-6784
[2] Parker T L, Wang X H, Pazmino J, et al. Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity[J]. J Agric Food Chem,2007,55(21):8472-8477
[3]刘峰娟,孟阳,白羽嘉,等.快速脱水抑制葡萄干制过程中膜脂过氧化及褐变[J].农业工程学报,2014,30(17):285-294
[4]朱文慧,车凤斌,郑素慧,等.不同贮藏条件对无核白萄萄干贮期功能性成分的影响[J].新疆农业科学,2016,53(08):1429-1435
[5]南立军.新疆无核白葡萄采前调控技术及贮藏期间防脱粒技术的研究[D].石河子:石河子大学,2008
[6] THAKURAK, SAHARANVK, GUPTARK. Drying of'Perlette'grape under different physical treatment for raisin making[J]. Journal of Food Science andTechnology,2010,47(6):626-631
[7] LICHTERA A, KAPLUNOVA T,ZUTAHYA Y A, et al.Physical and visual properties of grape rachis as affected by water vapor pressure deficit[J]. Postharvest Biology and Technology,2011,59:25-33
[8]加帕尔·卡迪尔,何丹,麦麦提艾力·热合曼,等.促干剂对GA3处理和未处理无核白葡萄产量及品质的影响[J].安徽农业科学,2017,45(33):45-48
[9]罗文,刘卫星,陆祖胜.葡萄促干剂及使用中应注意的问题[J].新疆农业科学,1997,(3):133-134
[10]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(05):55-59
[11] Singleton V L, Trousdale E, Zaya J. One reason sun-dried raisins brown so much[J]. American journal of Enology and Viticulture,1985,36(2):111-113
[12]曹建康,姜微波,赵玉梅,等.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007
[13]励建荣,朱丹实.果蔬保鲜新技术研究进展[J].食品与生物技术学报,2012,31(04):337-347
[14]穆晶晶,张博,李书倩,等.失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响[J].食品科学,2013,34(20):307-311
[15]张利娟.葡萄干的抗氧化特性及防褐变工艺研究[D].杨凌:西北农林科技大学,2013
[16]雪合拉提·木塔力甫,李俊伟,郭俊先,等.无核白葡萄干机器视觉色泽分级研究[J].农机化研究,2015,37(05):24-28
[17]王辰.葡萄贮藏期果实褐变现象及影响因素研究[D].天津:天津商业大学,2016
[18]高月.枸杞干燥方法及其促干剂的研究[D].保定:河北农业大学,2015
[19]王曼玲,胡中立,周明全,等.植物多酚氧化酶的研究进展[J].植物学通报,2005,22(2):215-222
[20]徐晓春,吴振先,陈维信,等.荔枝果皮褐变机制研究进展[J].保鲜与加工,2004,(1):8-10
[2] Parker T L, Wang X H, Pazmino J, et al. Antioxidant capacity and phenolic content of grapes,sun-dried raisins,and golden raisins and their effect on ex vivo serum antioxidant capacity[J]. J Agric Food Chem,2007,55(21):8472-8477
[3]刘峰娟,孟阳,白羽嘉,等.快速脱水抑制葡萄干制过程中膜脂过氧化及褐变[J].农业工程学报,2014,30(17):285-294
[4]朱文慧,车凤斌,郑素慧,等.不同贮藏条件对无核白萄萄干贮期功能性成分的影响[J].新疆农业科学,2016,53(08):1429-1435
[5]南立军.新疆无核白葡萄采前调控技术及贮藏期间防脱粒技术的研究[D].石河子:石河子大学,2008
[6] THAKURAK, SAHARANVK, GUPTARK. Drying of'Perlette'grape under different physical treatment for raisin making[J]. Journal of Food Science andTechnology,2010,47(6):626-631
[7] LICHTERA A, KAPLUNOVA T,ZUTAHYA Y A, et al.Physical and visual properties of grape rachis as affected by water vapor pressure deficit[J]. Postharvest Biology and Technology,2011,59:25-33
[8]加帕尔·卡迪尔,何丹,麦麦提艾力·热合曼,等.促干剂对GA3处理和未处理无核白葡萄产量及品质的影响[J].安徽农业科学,2017,45(33):45-48
[9]罗文,刘卫星,陆祖胜.葡萄促干剂及使用中应注意的问题[J].新疆农业科学,1997,(3):133-134
[10]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(05):55-59
[11] Singleton V L, Trousdale E, Zaya J. One reason sun-dried raisins brown so much[J]. American journal of Enology and Viticulture,1985,36(2):111-113
[12]曹建康,姜微波,赵玉梅,等.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007
[13]励建荣,朱丹实.果蔬保鲜新技术研究进展[J].食品与生物技术学报,2012,31(04):337-347
[14]穆晶晶,张博,李书倩,等.失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响[J].食品科学,2013,34(20):307-311
[15]张利娟.葡萄干的抗氧化特性及防褐变工艺研究[D].杨凌:西北农林科技大学,2013
[16]雪合拉提·木塔力甫,李俊伟,郭俊先,等.无核白葡萄干机器视觉色泽分级研究[J].农机化研究,2015,37(05):24-28
[17]王辰.葡萄贮藏期果实褐变现象及影响因素研究[D].天津:天津商业大学,2016
[18]高月.枸杞干燥方法及其促干剂的研究[D].保定:河北农业大学,2015
[19]王曼玲,胡中立,周明全,等.植物多酚氧化酶的研究进展[J].植物学通报,2005,22(2):215-222
[20]徐晓春,吴振先,陈维信,等.荔枝果皮褐变机制研究进展[J].保鲜与加工,2004,(1):8-10