猕猴桃果肉护绿剂的优选研究  

STUDY ON THE OPTIMIZATION OF GREEN-MAINTAINING REGENTS TO KIWIFRUIT FRUIT

作　　者：李继兰[1] 刘兴华[1] 彭小燕[1] 安红梅[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2008年第4期76-80,共5页Food Research and Development

摘　　要：以秦美猕猴桃为试材,研究不同种类护绿剂处理对猕猴桃果肉叶绿素和VC保存率的影响。结果表明,所选护绿剂种类对猕猴桃均有一定的护绿效果,最佳的护绿时间为1h,0.04%的EDTA-2Na(A)、0.1%的亚硫酸钠(B)、0.12%的乙酸锌(C)处理1h的叶绿素保存率分别为64.64%、71.74%、71.19%,影响护绿的主次因素为A>B>C,最优组合为A3B3C3,A因素达到极显著水平。＇ Qinmei＇ Kiwifruit fruit was as the material of experiment ,studied on the effect of different treatments with different green-maintaining regents on retaining rate of chlorophyll and Vc. The results showed that all green-maintaining regents that choosed had some effect to kiwifruit fruit, the best time was lh, retaining rate of chlorophyll with 0.04 % Ethylene diaminete traacetic acid-2Na（A）, 0.1% Sodium sulfite（B）, 0.12 % Zinc acetate （C） were 64.64 %, 71.74 %, 71.19 %.The primary and secondary factors wereA〉B〉C ,the optimal combination was A3B3C3. Factor A achived to a very significant level.

关 键 词：猕猴桃 护绿剂 叶绿素 VC 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S663.4[轻工技术与工程—食品科学与工程]