不同褐变抑制剂对鲜切苹果保鲜性能的影响
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摘要
以鲜切苹果为研究对象,研究了柠檬酸、抗坏血酸、亚硫酸钠、氯化钙4种单一褐变抑制剂及其复配后在同一条件(温度4℃,浸泡时间15 min,储藏时间10 d)下,对鲜切苹果保鲜性能的影响。结果表明,鲜切苹果经过4种褐变抑制剂处理后,褐变程度都得到了明显改善,其各自抑制褐变的最佳质量浓度分别为:柠檬酸4 mg/m L、抗坏血酸3 mg/m L、亚硫酸钠25 mg/m L、氯化钙15 mg/m L;柠檬酸、抗坏血酸和氯化钙复配后的最佳组合为4.0 mg/m L柠檬酸+2.5 mg/m L抗坏血酸+15 mg/m L氯化钙。
The effects of different inhibitors on performance of preservation of fresh cut apples were studied,which were the citric acid, ascorbic acid, calcium chloride, sodium sulfite, four kinds of single browning inhibitors and distribution in the same conditions(temperature of 4 ℃, the soaking time of 15 min, storage time of 10 d). The results showed that the browning degree was improved obviously after the treatment of four browning inhibitors. The optimal concentrations of browning were 4 mg/m L of citric acid, 3 mg/m L of ascorbic acid, 25 mg/m L of sodium sulfite and 15 mg/m L of calcium chloride. The optimal combination of citric acid, ascorbic acid and calcium chloride was 4.0 mg/m L citric acid + 2.5 mg/m L ascorbic acid + 15 mg/m L calcium chloride.
The effects of different inhibitors on performance of preservation of fresh cut apples were studied,which were the citric acid, ascorbic acid, calcium chloride, sodium sulfite, four kinds of single browning inhibitors and distribution in the same conditions(temperature of 4 ℃, the soaking time of 15 min, storage time of 10 d). The results showed that the browning degree was improved obviously after the treatment of four browning inhibitors. The optimal concentrations of browning were 4 mg/m L of citric acid, 3 mg/m L of ascorbic acid, 25 mg/m L of sodium sulfite and 15 mg/m L of calcium chloride. The optimal combination of citric acid, ascorbic acid and calcium chloride was 4.0 mg/m L citric acid + 2.5 mg/m L ascorbic acid + 15 mg/m L calcium chloride.
引文
[1]朱宏莉,杨彬彬,张秀齐,等.果蔬保鲜加工现状及发展浅析[J].食品科学,2006,10(2):596-600.
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[5]张磊,张吉恒.果蔬保鲜贮藏条件及其原理[J].北方经贸,2016,36(5):33-38.
[6]刘进杰.国内外鲜切果蔬保鲜技术研究现状[J].安徽农业科学,2007,16(4):4931-4933.
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[13]杨巍,刘晶,吕春晶,等.氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J].中国农业科学,2010,43(16):3402-3410.
[14]张孔海,孙万慧,段鸿斌.果蔬食品的褐变与控制[J].农产品加工,2005(2):189-199.
[15]许勇泉,尹军峰,袁海波,等.果蔬加工中褐变研究进展[J].保鲜与加工,2007(3):144-146.
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[17]张有林,张润光.果蔬贮藏期间褐变机理的研究[J].中国农业科学,2007,40(3):573-581.
[18]吴有根,蒋依辉,陈金印.钙与果品贮藏关系的研究进展[J].江西农业大学学报,2001,23(3):396-400.
[19]闵婷,谢君,郑梦,等.果蔬采后酶促褐变的机制及控制技术研究进展[J].江苏农业科学,2016(1):273-276.
[20]CAMPOS R,NONOGAK H,SUSLOW T,et al.Isolation and charac-terization of a wound inducible phenylalanine ammonia-lyase gene from romaine lettuce leaves[J].Physiologia Plantarum,2004,121(3):429-438.
[2]张晓梅,杨学田,曲金丽.果蔬保鲜技术的研究现状及发展趋势[J].石河子科技,2000,6(3):33-34.
[3]温书恒,殷海波.水果和蔬菜保鲜技术研究进展[J].中国植保导刊,2009,25(11):18-21.
[4]李东梅,高红亮,杨雪霞,等.鲜切苹果保鲜性能研究[J].食品科技,2009,34(2):40-44.
[5]张磊,张吉恒.果蔬保鲜贮藏条件及其原理[J].北方经贸,2016,36(5):33-38.
[6]刘进杰.国内外鲜切果蔬保鲜技术研究现状[J].安徽农业科学,2007,16(4):4931-4933.
[7]潘永贵,李牧秋.MP果蔬贮期不良变化及防治[J].食品工业科技,1999,20(5):64-65.
[8]五十岚修.食品化学-食品成分的特性和变化[M].刘继生,奚印慈,译.北京:科学出版社,1994:174-181.
[9]高愿军,南海娟,郝亚勤.鲜切苹果品质保持研究[J].食品科学,2006,23(8):40-44.
[10]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009,9(3):1024-1028.
[11]李东梅.鲜切苹果保鲜性能研究[D].上海:东华大学,2009.
[12]南海娟,高愿军,郝亚勤.鲜切苹果抗褐变研究[J].食品与机械,2006,22(3):90-93.
[13]杨巍,刘晶,吕春晶,等.氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J].中国农业科学,2010,43(16):3402-3410.
[14]张孔海,孙万慧,段鸿斌.果蔬食品的褐变与控制[J].农产品加工,2005(2):189-199.
[15]许勇泉,尹军峰,袁海波,等.果蔬加工中褐变研究进展[J].保鲜与加工,2007(3):144-146.
[16]GRAG N,CHUREY J J,SPLITTSTOESSER D F.Effect of professing conditions on the microflora of fresh-cut vegetables[J].Journal of Food Protection,1990,53(8):701-703.
[17]张有林,张润光.果蔬贮藏期间褐变机理的研究[J].中国农业科学,2007,40(3):573-581.
[18]吴有根,蒋依辉,陈金印.钙与果品贮藏关系的研究进展[J].江西农业大学学报,2001,23(3):396-400.
[19]闵婷,谢君,郑梦,等.果蔬采后酶促褐变的机制及控制技术研究进展[J].江苏农业科学,2016(1):273-276.
[20]CAMPOS R,NONOGAK H,SUSLOW T,et al.Isolation and charac-terization of a wound inducible phenylalanine ammonia-lyase gene from romaine lettuce leaves[J].Physiologia Plantarum,2004,121(3):429-438.