柠檬酸处理抑制鲜切香蕉褐变的研究  

Study on effect of citric acid treatment on the browning prevention of fresh-cut banana

作　　者：李胤楠[1] 刘程惠[1] 胡文忠[1] 陈晨[1] 王艳颖[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2013年第16期304-307,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD38B05);中央高校基本科研业务费专项资金资助项目(DC12010302);国家级大学生创新训练计划项目(X2012033);大连民族学院太阳鸟科研项目

摘　　要：研究在4℃贮藏条件下不同浓度柠檬酸处理鲜切香蕉防褐变效果的影响。结果表明,适宜浓度的柠檬酸处理能显著延缓鲜切香蕉失重率的下降,同时还抑制了鲜切香蕉多酚氧化酶(PPO)及过氧化物酶(POD)活性,降低了丙二醛(MDA)含量,有利于保持鲜切香蕉良好的外观品质和营养价值。综合各项理化指标来看,2.0%柠檬酸处理的贮藏效果最佳,1.0%柠檬酸处理次之。Effect of different concentrations of citric acid treatment on fresh-cut banana browning stored under 4℃ were studied. The results showed that the suitable concentration of citric acid significantly delayed the decline of fresh-cut banana weightlessness rate,reduced the fresh-cut banana polyphenol oxidase（PPO） and peroxidase（POD） activity,and inhibited malondialdehyde（MDA） content. The treatment conduced to maintain the appearance quality and nutritional value of fresh-cut banana. The physical and chemical indexes dedicated that 2.0% citric acid was the best treatment,and then was the 1.0%.

关 键 词：柠檬酸 鲜切香蕉 褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]