纳米SiOx/壳聚糖复合物对鲜切荸荠品质和生理的影响  

Effects of Nano-SiOx/Chitosan Complex (NSCC) on the Shelf Life and Quality of Fresh-cut Chinese Water Chestnut

作　　者：徐庭巧[1] 罗自生[1] 解静[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029

出　　处：《中国食品学报》2011年第4期123-128,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省教育厅重点科技项目(Z201009994);浙江省重大科技项目(2009C12031)

摘　　要：为了探讨纳米SiOx/壳聚糖复合物(NSCC)涂膜处理对鲜切荸荠的保鲜效果,研究10℃条件下1%NSCC涂膜处理对鲜切荸荠品质和生理的影响。结果表明:NSCC可以有效延缓荸荠在贮藏过程中失水率的增加和L值的下降,对硬度和可溶性固形物含量则无显著影响,但可抑制PAL、PPO、POD的活性,延缓总酚含量和褐变指数的增加,延长鲜切荸荠的货架期。这表明1%NSCC能有效保持鲜切荸荠的品质,延缓鲜切荸荠的生理变化,显示其在鲜切荸荠保鲜上有潜在的应用价值。In order to determine the effectiveness of nano-SiOx/chitosan complex（NSCC） coating on fresh cut Chinese water chestnut stored at 10 ℃ for 5 days,and the effect of 1% NSCC coating on quality and physiology of fresh cut Chinese water chestnut were investigated. The results indicated the weight loss and L value of fresh cut Chinese water chestnut treated by 1% NSCC coating was inhibited,while the effect on firmness and total soluble solid content were not significant. It also inhibited the phenylalanine ammonia lyase（PAL） ,polyphenol oxidase（PPO） and peroxidase（POD） activities,maintained lower level of BI and total phenolic content and prolonged shelf-life. The present findings suggested that NSCC treatment can maintain quality and inhibit physiology of fresh cut Chinese water chestnut,and could be used commercially to preservation in fresh cut Chinese water chestnut during storage.

关 键 词：鲜切 荸荠 NSCC 品质 生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]