低温运输期间鲜切马铃薯的品质变化及其保鲜剂筛选的研究  

Study on quality changes of fresh-cut potato during refrigerated transportation and the selection of the antistaling agents

作　　者：林朝朋[1] 谢如鹤[2] 许晓春[3] 

机构地区：[1]中南大学交通运输工程学院,湖南长沙410075 [2]广州大学物流与运输研究中心,广东广州510006 [3]韶关学院食品科学与工程系,广东韶关512005

出　　处：《西南农业学报》2008年第3期733-736,共4页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金资助项目(50378091);广东省社学社会科学“十五”规划课题(050-08);2006年商务部课题研究计划项目

摘　　要：研究了鲜切马铃薯的干物质含量、还原糖含量、淀粉含量、多酚氧化酶活性、褐变度等在低温运输条件下的变化,并考察该运输条件下不同保鲜剂的保鲜效果。研究结果表明,低温运输期间鲜切马铃薯的品质始终处于一种动态的变化过程;采用的最佳保鲜剂组合为0.2%L-半胱氨酸+0.1%植酸+2%柠檬酸+0.1%山梨酸钾;与对照组(清水)相比,该组合保鲜剂可以较好地保持马铃薯的营养品质,延缓了鲜切马铃薯的褐变和抑制了多酚氧化酶活性,在此条件下模拟运输12 d,鲜切马铃薯外观色泽基本保持良好。Changes of the content of dry matter, reducing sugar, starch, as well as the activity of PPO and the browning degree of fresh-cut potato during the refrigerated transportation were studied. And the preservation effects of antistaling agents were also studied. The results showed that the quality changes of fresh-cut potato arised during transportation. And the best combination of antistaling agents selected for fresh-cut potato was 0.2 % L-Cys ＋ 0.1% PA ＋ 2 % CA ＋ 0. 1% PS. Compared with the control group treated with water, this combination of antistaling agents was the most effective to keep the nutritional quality,delay the browning and inhibit PPO activity of potato. Under such conditions, the appearance and color of fresh-cut potato could be kept well after 12 days＇ transportation.

关 键 词：低温 运输 鲜切 马铃薯 保鲜剂 

分 类 号：S532[农业科学—作物学]