鲜切苹果不同温阶货架品质调控规律
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摘要
鲜切苹果切面易氧化褐变、失水萎蔫、果肉软化,从而口感变差,特别是长期低氧气调贮藏后期的果实,鲜切品质成倍下降。以贮藏后期(>8个月)市售富士苹果为试材,鲜切苹果后常规复合保鲜剂浸泡处理,于2、4、8、12℃条件下,自发调节气体包装(modified atmosphere packaging,MAP)贮藏,定期检测多酚氧化酶(polyphenol oxidase,PPO)活性、褐变指数、失重率、果肉硬度、电导率、可溶性固形物和综合品质等指标。结果表明:一定范围内贮藏温度越低果实综合品质指标越好,其中4℃10 d、8℃6 d和12℃2 d内,商品质量均能达到国标GB/T 10651-2008《鲜苹果》的标准,为中央厨房鲜切即食果品冷链配送提供依据。
Fresh-cut apple slice tends to oxidize browning,lose water and wilt,and soften the flesh,which makes the taste worse. Especially when the fruit is kept in the low oxygen storage stage,the fresh cut quality decreases. The project choose Fu shi as the test materials,which was to store up late(> 8 months). After freshly cut and soaking with conventional compound preservative,fresh-cut apples was processed in 2,4,8,12 ℃condition,packed and stored up by modified atmosphere packaging(MAP),then tested polyphenol oxidase(PPO)activity,browning index,the weightlessness rate,pulp hardness,electrical conductivity,total soluble solids(TSS) and comprehensive quality indicators regularly. Results showed that the lower the storage temperature within a certain range,the better the comprehensive quality index of fruit,of which 4 ℃ for 10 days,8 ℃ for 6 days and 12 ℃ for 2 days goods quality could reach the national standard GB/T 10651-2008. Provide the basis for the central kitchen cold-chain distribution of fresh-cut ready-to-eat fruit.
Fresh-cut apple slice tends to oxidize browning,lose water and wilt,and soften the flesh,which makes the taste worse. Especially when the fruit is kept in the low oxygen storage stage,the fresh cut quality decreases. The project choose Fu shi as the test materials,which was to store up late(> 8 months). After freshly cut and soaking with conventional compound preservative,fresh-cut apples was processed in 2,4,8,12 ℃condition,packed and stored up by modified atmosphere packaging(MAP),then tested polyphenol oxidase(PPO)activity,browning index,the weightlessness rate,pulp hardness,electrical conductivity,total soluble solids(TSS) and comprehensive quality indicators regularly. Results showed that the lower the storage temperature within a certain range,the better the comprehensive quality index of fruit,of which 4 ℃ for 10 days,8 ℃ for 6 days and 12 ℃ for 2 days goods quality could reach the national standard GB/T 10651-2008
引文
[1]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, 25(9):1024-1028
[2] Mathew A G, Parpia H A B. Food Browning as a Polyphenol Reaction[J]. Advances in Food Research, 1971, 19:75-145
[3] Whitaker J R,Lee C Y. Recent advances in chemistry of enzymatic browning[C]. Washington:ACS Symposium Series,1995:2-7
[4]郁志芳.鲜切芦蒿的品质和酶促褐变机理研究[D].南京:南京农业大学, 2005
[5]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311
[6] Mchugh T H, Senesi E. Apple wraps:a novel method to improve the quality and extend the shelf life of fresh-cut apples[J]. Journal of Food Science, 2000, 65(3):480-485
[7]潘寒姁,谢芳,王姣,等.碳酸氢钠与抗坏血酸复合处理对鲜切苹果褐变和品质的影响[J].中国农业大学学报, 2015, 20(2):114-123
[8] Kader A, Zagory D, Kerbel EL, et al. Modified atmosphere packaging of fruits and vegetables.[J]. Critical Reviews in Food Science and Nutrition, 1989, 28(1):1-30
[9]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007
[10]王武,陈从贵,张莉,等.鲜切莴苣护色处理的试验研究[J].食品科技, 2004(3):32-33,38
[11]霍红.模糊数学在食品感官评价质量控制方法中的应用[J].食品科学, 2004, 25(6):185-188
[12]郭宇欢,何玲,张美芳,等.生姜提取液涂膜对鲜切苹果贮藏品质的动态变化[J].北方园艺, 2015(11):119-123
[13]胡文忠,姜爱丽,杨宏,等.茉莉酸甲酯对鲜切苹果生理生化变化的影响[J].食品工业科技, 2012, 33(16):338-341,346
[14]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业, 2014, 40(2):207-212
[15]庞坤,胡文忠,姜爱丽,等.鲜切苹果保鲜技术的研究进展[J].食品研究与开发, 2008, 29(6):122-125
[16]陈爱葵,韩瑞宏,李东洋,等.植物叶片相对电导率测定方法比较研究[J].广东教育学院学报, 2010, 30(5):88-91
[2] Mathew A G, Parpia H A B. Food Browning as a Polyphenol Reaction[J]. Advances in Food Research, 1971, 19:75-145
[3] Whitaker J R,Lee C Y. Recent advances in chemistry of enzymatic browning[C]. Washington:ACS Symposium Series,1995:2-7
[4]郁志芳.鲜切芦蒿的品质和酶促褐变机理研究[D].南京:南京农业大学, 2005
[5]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311
[6] Mchugh T H, Senesi E. Apple wraps:a novel method to improve the quality and extend the shelf life of fresh-cut apples[J]. Journal of Food Science, 2000, 65(3):480-485
[7]潘寒姁,谢芳,王姣,等.碳酸氢钠与抗坏血酸复合处理对鲜切苹果褐变和品质的影响[J].中国农业大学学报, 2015, 20(2):114-123
[8] Kader A, Zagory D, Kerbel EL, et al. Modified atmosphere packaging of fruits and vegetables.[J]. Critical Reviews in Food Science and Nutrition, 1989, 28(1):1-30
[9]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007
[10]王武,陈从贵,张莉,等.鲜切莴苣护色处理的试验研究[J].食品科技, 2004(3):32-33,38
[11]霍红.模糊数学在食品感官评价质量控制方法中的应用[J].食品科学, 2004, 25(6):185-188
[12]郭宇欢,何玲,张美芳,等.生姜提取液涂膜对鲜切苹果贮藏品质的动态变化[J].北方园艺, 2015(11):119-123
[13]胡文忠,姜爱丽,杨宏,等.茉莉酸甲酯对鲜切苹果生理生化变化的影响[J].食品工业科技, 2012, 33(16):338-341,346
[14]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业, 2014, 40(2):207-212
[15]庞坤,胡文忠,姜爱丽,等.鲜切苹果保鲜技术的研究进展[J].食品研究与开发, 2008, 29(6):122-125
[16]陈爱葵,韩瑞宏,李东洋,等.植物叶片相对电导率测定方法比较研究[J].广东教育学院学报, 2010, 30(5):88-91