鲜切苹果褐变抑制的研究  

Effects of Anti-browning Reagent on Fresh-cut Apples

作　　者：张芳[1] 张永茂[1] 康三江[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070

出　　处：《中国食物与营养》2011年第7期58-60,共3页Food and Nutrition in China

基　　金：现代农业产业技术体系建设专项资金项目资助(项目编号:CARS-28)

摘　　要：以柠檬酸、氯化钠、乙二胺四乙酸二钠、D-异抗坏血酸钠对鲜切苹果进行独立及复合护色处理。结果表明,4种试剂复合的效果优于单独处理,采用L16(45)正交试验,利用各种护色剂的协同作用,得到一种替代亚硫酸盐的新型复合护色液:1.00%柠檬酸+0.80%氯化钠+0.16%乙二胺四乙酸二钠+0.50%D-异抗坏血酸钠。The independent and combined reagent treatment of citric acid,sodium chloride,EDTA-2Na,sodium D-isoascorbate on fresh-cut apple were studied.The results showed that the effect of compounds with 4 reagents was the best,the optimum compound reagent for color-protection of fresh-cut apple was a mixture of 1.0% citric acid,0.8% sodium chloride,0.16% EDTA-2Na and 0.5% sodium D-isoascorbate.

关 键 词：复合护色液 鲜切苹果 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]