生姜提取物对鲜切苹果保鲜研究  

Effect of Ginger Extract on Preservation of Fresh-Cut Apple

作　　者：李伟锋[1] 何玲[1] 冯金霞[1] 蒲雪梅[1] 毕静煜[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2013年第4期236-240,共5页Food Science

基　　金：国家现代苹果产业技术体系专项(nycytx-08-05-02)

摘　　要：以红富士苹果为原料,用不同质量浓度的生姜提取物对鲜切苹果进行浸泡处理,通过对贮藏期间生理品质指标及微生物动态变化的测定,研究了生姜提取物对鲜切红富士苹果的保鲜效果。结果表明:生姜提取物能显著延缓呼吸速率及乙烯释放量,降低质量损失率和可滴定酸的损失,有效抑制PPO活性及MDA的积累,减少微生物对鲜切苹果的侵染,较好地保持了鲜切红富士苹果的品质。结合感官品质模糊评价得出:0.1g/mL生姜提取物对鲜切苹果保鲜效果最佳。The effect of ginger extract on preservation of fresh-cut ＇Red Fuji＇ apple was investigated under different immersing process with varying concentrations of ginger extract, and the physiological-quality indexes and microbial dynamic change were determined during the storage period. The results showed that the respiratory rate and ethylene release were significantly delayed. The losses of weight and acid titration were significantly reduced. The PPO activity and the accumulation of MDA were effectively inhibited. In combination with sensory quality that fuzzy evaluation, the best preservation effect was obtained at the 0.1 g/mL of ginger extract.

关 键 词：生姜提取物 鲜切苹果 保鲜 

分 类 号：S661.1[农业科学—果树学]