抗褐变剂对鲜切马铃薯保鲜技术的研究  

Study on Effect of Different Anti-browning Agents on Fresh-cut Potato

作　　者：齐海萍[1] 胡文忠[1] 姜爱丽[1] 田密霞[1] 

机构地区：[1]大连民族学院生物资源与开发利用教育部国家民委重点实验室,辽宁大连116600

出　　处：《安徽农业科学》2011年第13期7690-7691,共2页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(30571302;30671458;30972038)

摘　　要：[目的]研究保鲜剂抗坏血酸、CaC l2对马铃薯的保鲜功能。[方法]用不同配比的保鲜剂浸泡处理马铃薯小块,5℃下贮藏10 d,分别对马铃薯进行褐变强度、硬度值、失重率的测定。[结果]0.5%抗坏血酸+0.3%CaC l2处理贮藏效果最好。[结论]抗坏血酸、CaC l2作为保鲜剂能较好地对鲜切马铃薯进行保鲜。[Objective] The aim was to study the preservation function on potato of ascorbic acid and calcium chloride.[Method] Potato strips were dipped into the solution within different preservatives.After stored 5 ℃ for 10 days,browning degree,hardness value and weight loss rate of fresh-cut potatoes were determined.[Result] 0.5% ascorbic acid plus 0.3% calcium chloride solution was most effective anti-browning agent on potato.[Conclusion] Ascorbic acid and calcium chloride can as preservatives to better preserve the fresh-cut potato.

关 键 词：马铃薯 抗坏血酸 CACL2 保鲜剂 

分 类 号：S37[农业科学—农产品加工]