高压静电场(HVEF)联合冰温处理对莲藕贮藏品质变化的影响  

Effects of High-voltage Electrostatic Field (HVEF) and Ice-temperature on the Quality Changes of Lotus Root during Storage

作　　者：胡燕[1] 陈忠杰[2] 

机构地区：[1]河南商业高等专科学校,河南郑州450044 [2]郑州牧业工程高等专科学校,河南郑州450011

出　　处：《现代食品科技》2013年第7期1611-1614,共4页Modern Food Science and Technology

摘　　要：以新鲜莲藕为试材,研究了高压静电场联合冰温技术对莲藕贮藏期间褐变和贮藏品质的影响。结果表明,高压静电场处理联合冰温贮藏对莲藕贮藏期间的褐变有抑制作用,贮藏28 d后褐变度仅为7(A410×10),腐烂指数为15%,均明显低于对照。同时产品保持较高的硬度和可溶性固形物含量,贮藏28 d后硬度约保持为3 kgf/cm2,可溶性固形物约为4%。并且贮藏28 d后,呼吸强度为50 mg/kg.h,乙醇含量为18 nmol/g,细菌总数为5 CFU/g,均明显低于对照,说明该处理可以有效地抑制呼吸强度和乙醇的积累,控制微生物数量的增加,减少腐烂发生。Effects of high-voltage electrostatic field（HVEF） and ice-temperature on browning and quality of lotus root（Nelumbo nucifera Gaertn） were investigated.The results showed that treatment with HVEF and storage at ice-temperature significantly inhibited the browning process of lotus root during storage.After stored for 28 d,the brown index was 7（A410×10） and the decay index was 15%,significantly lower than those of control,and the products could maintain higher firmness（3 kgf/cm2） and soluble solids content（4%）.In addition,after a 28-day storage,the respiratory intensity,ethanol content and total bacterial count were 50 mg/kg.H,18 nmol/g and 5 CFU/g,respectively,which were significantly lower than those of the control.The results proved that the treatment could significantly inhibit the respiration rate,ethanol accumulation,microorganism growth and decay incidence.

关 键 词：高压静电场 冰温 莲藕 贮藏品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]