氯化钙和热处理对鲜切南瓜的保鲜作用  

Effects of Calcium Chloride and Heat Treatment on Fresh-keeping of Fresh-cut Pumpkin

作　　者：茅林春[1] 吴涛[1] 方雪花[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国食品学报》2007年第1期115-119,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究了氯化钙和热处理对鲜切南瓜贮藏(4℃)过程中失重率、色泽、硬度、黄色素含量和乙烯释放量的影响。通过正交试验确定了3%氯化钙与55℃热处理相结合的切割南瓜护色方法。该方法能够明显提高南瓜黄色素的稳定性,防止鲜切南瓜切口褪黄发白,同时降低乙烯释放量。但是,这种处理方法对硬度的影响不大,且在一定程度上增加了南瓜的失重。The effects of CaCl2 and heat treatment on weight loss, color, firmness, yellow pigment content and ethylene production in fresh-cut pumpkin during storage at 4 ℃ were studied in this paper. Orthogonal test proved that the combination of 3% CaCl2 and 55 ℃ heat treatment was effective on maintaining the color of fresh-cut pumpkin. The treatment enhance the stability of pumpkin yellow pigment, inhibit the whitening on the cut surface of pumpkin and reduce ethylene production. However, it has little influence on firmness, and slightly increase weight loss.

关 键 词：南瓜 鲜切 氯化钙 热处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]