壳聚糖涂膜对鲜切山药品质的影响  

Effect of chitosan film on the quality of fresh-cut yam

作　　者：王兰菊[1] 屠琼芳[1] 刘颖[1] 乔菲菲[1] 张重义[2] 

机构地区：[1]河南农业大学林学园艺学院,河南郑州450002 [2]河南农业大学农学院,河南郑州450002

出　　处：《食品工业科技》2009年第4期309-311,共3页Science and Technology of Food Industry

摘　　要：研究了4±1℃贮藏条件下,不同壳聚糖涂膜液处理对鲜切山药色泽、褐变强度和多酚氧化酶活性及可溶性糖的影响。结果表明:在4±1℃下贮藏10d期间,鲜切山药片色泽逐渐灰暗,褐变度逐渐升高,PPO活性在最初2d内呈现下降趋势随后逐渐上升,而可溶性糖含量呈现先上升后下降的趋势。以1%壳聚糖涂膜液与0.5?抗坏血酸复合的涂膜液较理想,其货架期可比对照有效延长5d。The effects of different chitosan coating on the prevention of fresh-cut yam, stored at 4 ± 1℃,were studied,including color, browning degree, polyphenol oxidase （PPO）activity and content of water-soluble carbohydrate.The results showed that the color got darker, and the browning degree increased gradually ,while the PPO activity was decreased during the first two days and then increased, the content of water- soluble carbohydrate increased and then decreased.Fresh-cut yam treated with the mixed solution of 0.5% chitosan and 1% Vc solution was optimum and the shelf-life was prolonged 5 days.

关 键 词：鲜切山药 壳聚糖 祸变 多酚氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]