乙醛熏蒸处理对鲜切荸荠品质变化的影响  

Effect of Acetaldehyde Fumigation on Fresh-cut Chinese Water Chestnut Quality during Room Temperature Storage

作　　者：邓丽莉[1] 明建[1,2] 田维娜[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2010年第2期233-236,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD22B03);国家自然科学基金项目(30700556)

摘　　要：采摘后的荸荠用体积分数分别为0(对照)、0.1%、0.5%、1.0%的乙醛熏蒸处理4h,然后将处理后的荸荠置于阴凉通风处放置2d,去皮、切分,包装后置于室温(12℃)保藏,测定乙醛熏蒸处理对鲜切荸荠贮藏期品质的影响。结果表明:0.1%、0.5%、1.0%的乙醛熏蒸处理能有效延缓鲜切荸荠贮藏期间色泽的转变和褐变的发生,其中0.1%和0.5%乙醛控制果实褐变的效果最好;不同体积分数乙醛熏蒸处理均能减少鲜切荸荠贮藏期组织水分的散失;0.1%乙醛熏蒸处理对提高鲜切荸荠可溶性固形物含量、降低其酸度具有比较明显的效果。然而,乙醛熏蒸处理可以加速荸荠切片中还原性抗坏血酸的降解。Postharvest Chinese water chestnuts were exposed to 0, 0.1%, 0.5% or 1.0% acetaldehyde vapor for 4 h in a well- sealed container and, thereafter, stored in a cool, dry and ventilative place for 2 days. Following being peeled and sliced, the resulted Chinese water chestnut slices were stored in a plastic container covered with fresh-keeping film at ambient temperature （12 ~C） and were evaluated for color, nutrients and weight loss at intervals of 2 days. Results showed that acetaldehyde treatment at 0.1%, 0.5% or 1.0% levels resulted in an effective delay of browning and a significant reduction of water loss in fresh-cut Chinese water chestnuts. The best browning-delaying effect was seen in 0.5% acetaldehyde-treated group, and 0.1% acetaldehyde treatment significantly increased the soluble solids content and decreased the titratable acidity. However, the degradation of reduced ascorbic acid was accelerated due to acetaldehyde treatment.

关 键 词：鲜切荸荠 乙醛熏蒸 品质:褐变 

分 类 号：S609.3[农业科学—园艺学] TS205.9[轻工技术与工程—食品科学]