乳酸钙处理对鲜切菠菜生理生化的影响  

Effect of Calcium Lactate treatments on physiological and biochemical changes of fresh-cut spinach

作　　者：金文斌[1] 董姻然[1] 岳溪[1] 陈湘宁[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206

出　　处：《食品工业科技》2013年第19期303-307,共5页Science and Technology of Food Industry

摘　　要：采用0.25%、0.5%、0.75%和1.00%的乳酸钙处理鲜切菠菜,研究其在4℃贮藏过程中的生理生化变化。结果表明,0.75%的乳酸钙处理能显著增高SOD活性,抑制POD和PPO活性、电导率和MDA含量上升(p<0.05),降低呼吸强度、失重率、维生素C损失和叶绿素的降解(p<0.05)。由此可见,乳酸钙处理具有延缓鲜切菠菜生理生化反应进程、延长其货架期的作用。Four different concentrations of calcium lactate （0.25 %, 0.5%, 0.75%, ].00% ） were applied to fresh- cut spinach and the physiological and biochemical changes of fresh-cut spinach were studied when storied at 4℃.The results showed that the treatment of 0.75% calcium lactate could obviously increase the SOD activity, inhibit the activity of POD and PPO（ p 〈0.05）, inhibit rising of cell membrane permeability and MDA content, lower respiratory intensity,the weight loss rate, loss of vitamin C and the degradation of chlorophyll （ p 〈 0.05） .Thus the calcium lactate processing could delay the course of physiological and biochemical changes of fresh-cut spinach and could extend its shelf-life.

关 键 词：乳酸钙 鲜切菠菜 保鲜 贮藏 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]