抗坏血酸与壳聚糖处理对鲜切香芋贮藏效果的研究  

Effects of Ascorbic Acid and Chitosan Treatments on Physiological Changes of Fresh-cut Taro during Storage

作　　者：胡位荣[1] 刘顺枝[1] 黄惠娟[1] 江月玲[1] 

机构地区：[1]广州大学生命科学学院,广东广州510006

出　　处：《食品科学》2010年第24期436-439,共4页Food Science

基　　金：国家自然科学基金项目(30871761);广东省科技计划项目(2010B020305014)

摘　　要：以湖南香芋头为试材,研究不同浓度抗坏血酸与壳聚糖处理对鲜切香芋的贮藏效果及生理生化变化的影响。结果表明,在15℃贮藏温度下,与对照相比,0、1.0、5.0、10.0g/L抗坏血酸(VC)分别与15.0g/L壳聚糖配合处理较好地保持了鲜切香芋的外观和营养,减少鲜切香芋的失重率和褐变度,并抑制多酚氧化酶(PPO)、过氧化物酶(POD)和淀粉酶的活性。其中,5.0g/L抗坏血酸与壳聚糖配合处理的保鲜效果最明显。The effects of ascorbic acid （0, 1.0, 5.0 g/L and 10.0 g/L） combined with 15.0 g/L chitosan coating on quality and browning of fresh-cut taros （Colocasia esculenta（L） Schott） during storage at 15 ℃ were evaluated. The results showed that chitosan coating alleviated the weight loss, the decline of starch content and browning process, and inhibited the activities of polyphenol oxidase （PPO）, peroxidase （POD） and amylase. The treatment of 5.0 g/L ascorbic acid combined with chitosan coating was particularly effective in inhibiting enzymatic browning and maintaining the quality of fresh-cut taro.

关 键 词：香芋 鲜切 抗坏血酸 壳聚糖 贮藏效果 

分 类 号：TS205[轻工技术与工程—食品科学]