干青豆复水常温货架期护色抗菌保鲜效果研究
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摘要
针对复水青豆粒常温贮藏迅速软化、褐变失绿、腐败发臭等品质劣变产业难题,以干青豆种粒为试材,在采前产地土壤、肥水定点定位管理的基础上,采后试行产地日照脱水、短期贮藏(3~5)d,再空运至天津地区,重点开展模拟常温货架期最适化学防腐护色保鲜指标研究。改进护色方案,明确3种保鲜剂处理品质变化规律。结果表明,保鲜剂以山梨酸钾0.16%+苯甲酸钠0.20%+脱氢乙酸钠0.10%为最佳组合,辅以0.03 mm PE膜真空包装,常温贮藏第8天才胀袋,PPO活性和丙二醛含量分别仅为1.6 U/g·min和0.16μmol/L,b*值、硬度和pH值分别高达24.01、4.98kg/cm~2和5.72,为商品化复水青豆粒常温贮运保鲜技术的开发提供依据。
Pisum sativum grain rehydrated water storage at room temperature for rapidly softening, browning green and corrupt stink industry problems of quality deterioration, dry beans kind of grain as the experimental materials, on the basis of fixed location management of fertilizer and water in the soil of preharvest producing area, post-hatvest trial of sunshine dehydration in producing, short-term storage for 3 to 5 days, and then airfreight to Tianjin, focus on the optimal chemical preservative and color protection simulation room temperature shelf life preservation indicators research. Improve the color scheme, and clarify the quality change rules of 3 kinds of preservatives. Results show that the antistaling agent with 0.16%+0.20% sodium benzoate, potassium sorbate and dehydrogenation sodium acetate 0.10% as best combination, supplemented by 0.03 mm PE membrane vacuum packing, bags were bulging after normal temperature storage 8 d, PPO activity and MDA content were only 1.6 U/g.min and 0.16 μmol/L, b* value, hardness and pH value as high as 24.01, 4.98 kg/cm~2 and 5.72 respectively, for the commercialization of the rehydrated water green bean grain ambient temperature fresh-keeping technology provides the theory basis for development.
Pisum sativum grain rehydrated water storage at room temperature for rapidly softening, browning green and corrupt stink industry problems of quality deterioration, dry beans kind of grain as the experimental materials, on the basis of fixed location management of fertilizer and water in the soil of preharvest producing area, post-hatvest trial of sunshine dehydration in producing, short-term storage for 3 to 5 days, and then airfreight to Tianjin, focus on the optimal chemical preservative and color protection simulation room temperature shelf life preservation indicators research. Improve the color scheme, and clarify the quality change rules of 3 kinds of preservatives. Results show that the antistaling agent with 0.16%+0.20% sodium benzoate, potassium sorbate and dehydrogenation sodium acetate 0.10% as best combination, supplemented by 0.03 mm PE membrane vacuum packing, bags were bulging after normal temperature storage 8 d, PPO activity and MDA content were only 1.6 U/g.min and 0.16 μmol/L, b* value, hardness and pH value as high as 24.01, 4.98 kg/cm~2 and 5.72 respectively, for the commercialization of the rehydrated water green bean grain ambient temperature fresh-keeping technology provides the theory basis for development.
引文
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[3] DU J, FU Y, WANG N. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root[J].LWT-Food Science and Technology,2009,42(2):654-659
[4] Ana G P, Carlos S, Jose J R, et al. Olias.Effects of Ozone Treatment on Postharvest Strawberry Quality[J]. Food Chemistry, 1999,47(4):1652-1656
[5]王莉,姜微波,冯双庆.贮藏温度与包装方式对切割生菜品质的影响[J].食品科学,2004,25(1):177-179
[6] Tudela J A, Espi'n J C, Gil M I. Vitamin C retention in fresh-cut potatoes[J]. Postharvest Biology and Technology,2002,26:75-84
[7]邓勇,赵学武.黄瓜涂膜保鲜的研究[J].食品科学,1994,(3):31-35
[8]许晓春,林朝朋,朱定和.切分莲藕褐变抑制剂的筛选[J].食品工业,2008,(2):51-53
[9] Gerald M S, Robert L Miller. Browning Inhibition in Fresh-Cut Pears[J]. Journal of Food Science, 1998,63:342-346
[10]张恒.关于化学合成防腐剂应用现状和发展趋势的研究[J].化工管理,2017,(05):183
[11]王光华,严日仁,丁友仿.山梨酸添加量对淀粉香肠理化及感官性能的影响[J].食品与发酵工业,1993,(04):6-11
[12]王思文,巩江,高昂,等.防腐剂苯甲酸钠的药理及毒理学研究[J].安徽农业科学,2010,38(30):16724,16846
[13]张烨,赵丽芹,郭瑞.烫漂条件对脱水四季豆护绿效果的影响[J].保鲜与加工,2005,(01):47-48
[14]赵玉梅,曹建康,姜微波.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007
[15]李里特.食品物性学[M].北京:中国农业出版社,1998:335
[16]王金鹏,周亚亮,金征宇.回旋杀菌对青豆品质的影响[J].现代食品科技,2010,26(11):1173-1176,1196
[17]梁晓璐.鲜切梨果贮藏品质变化及控制技术[D].泰安:山东农业大学,2012
[18]张瑞,张新,李喜宏,等.温度波动对灵武长枣贮藏品质的影响[J].食品研究与开发,2017,38(24):199-203
[19]韩春然,闫宝军,唐均安.香菇采后贮藏期间褐变的因素研究[J].现代食品科技,2012,28(11):1441-1444
[20]邓源喜,王家良,陈佳,等.响应面法优化鲜切莲藕无硫护色剂配方[J].蚌埠学院学报,2014,(6):10-16