酸性氧化电位水对鲜切莲藕保鲜的效果  

Effect of Acid Oxidation-potential Water on Preservation of Fresh-cut Lotus Root

作　　者：张华[1] 董月强[1] 李星科[1] 纵伟[1] 袁博[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《北方园艺》2013年第13期163-165,共3页Northern Horticulture

基　　金：国家"十二五"科技支撑计划资助项目(2012BAD37B07);河南省重点科技攻关资助项目(112102110015);河南省教育厅创新团队资助项目(2013)

摘　　要：以鲜切莲藕为试材,采用静态和动态电位水处理,研究了酸性氧化电位水(AOW)对鲜切莲藕中酶活性以及褐变的影响。结果表明:动态AOW处理的鲜切莲藕多酚氧化酶(PPO)、过氧化物酶(POD)残存酶活分别为33%、30%,动态AOW处理能更好地抑制酶的活性;经AOW处理的鲜切莲藕贮藏1周后,PPO和POD残存酶活为45.32%、43.43%,对照组褐变度(L值)下降了35%,莲藕色泽变暗,而经AOW处理的莲藕其褐变度值几乎不变,仍高达70.16。说明AOW显著抑制了鲜切莲藕的褐变,因此AOW处理较好地保护了鲜切莲藕的色泽和品质。Taking fresh-cut lotus root as materials,the effect of dynamic and static AOW treatment on the the activity of the enzyme and the browning of fresh-cut lotus root were investigated.The results showed that the residual enzyme activity of Polyphenol oxidase（PPO） and Peroxidase（POD） were 33% and 30% by dynamic AOW treatment.The dynamic AOW treatment had a better inhibition on enzyme activity.After one-week＇s storage,the residual enzyme activity of PPO and POD were 45.32% and 43.43% by dynamic AOW treatment.The browning degree of the control group decreased by 35%,but the browning degree of AOW treatment was still as high as 70.16,almost not changed practically.The browning of fresh-cut lotus root was significantly inhibited by AOW treatment.Therefore the AOW treatment could well protect the color and quality of the fresh-cut lotus root.

关 键 词：酸性氧化电位水 鲜切莲藕 多酚氧化酶 过氧化物酶 褐变度 

分 类 号：S645.1[农业科学—蔬菜学]