切割莲藕贮藏期间的变化及防褐变剂的筛选  

Fresh-cut Lotus Root's Changes During Storage and Selection for Anti-browning Agents

作　　者：罗金国[1] 王清章[1] 张学杰[2] 胡燕[1] 李洁[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]农业部蔬菜遗传与生理重点开放实验室,北京100081

出　　处：《湖北农业科学》2007年第1期124-126,共3页Hubei Agricultural Sciences

基　　金：农业部蔬菜遗传与生理重点开放实验室资助项目(2005-1)

摘　　要：研究了经柠檬酸、抗坏血酸,氯化钙和焦磷酸钠的7种组合处理的切割莲藕在贮藏期间的褐变度、可溶性固形物(SSC)、多酚氧化酶(PPO酶)、总酚含量等指标的变化,筛选出防褐变剂最佳组合为0.2%柠檬酸+0.7%VC+0.3%或0.4%氯化钙+0.2%焦磷酸钠,在5℃下货架期达16 d。Fresh-cut lotus root＇s changes of browning degree,SSC,activity of PPO,content of total phenols during storage after seven different treatments were studied.Tbe best fomular for anti-browning agents was 0.2%citric acid ＋0.7%Vc＋0.3%or 0.4% calcium chloride ＋02%sodium pyrophosphate. Fresh-cut lotus root under this treatment could be preserved up to 16 days at 5℃.

关 键 词：切割莲藕 褐变 均匀设计 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]