高密度二氧化碳技术对鲜切莲藕贮藏品质的影响  

Effect of Dense Phase Carbon Dioxide on Quality of Fresh-cut Lotus Root during Storage

作　　者：张华[1] 董月强[1] 袁博[1] 李素云[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院郑州450002

出　　处：《食品工业》2014年第3期76-79,共4页The Food Industry

基　　金：国家“十二五”科技支撑项目(2012BAD37B07);河南省重点科技攻关项目(112102110015)

摘　　要：试验研究了高密度二氧化碳技术(dense phase carbon dioxide,DPCD)对鲜切莲藕贮藏期间品质变化的影响,试验结果表明:DPCD处理鲜切莲藕冷藏28 d后,微生物降低到104 cfu/g以下,色泽良好,VC、总酚含量为新鲜莲藕的78%以上,PPO、POD的残存酶活均降至20%以下。而未处理和热处理的鲜切莲藕在14 d后微生物增加至106 cfu/g以上,VC、总酚营养成分含量损失45%以上,同时鲜切莲藕开始腐败变质,褐变严重。试验表明DPCD技术处理鲜切莲藕,能很好地杀灭微生物,钝化PPO、POD活性,保护鲜切莲藕的品质。Investigate the effectof dense ？hase carl^n dio^d~de （DPCD） on the qualityof fresh-cut lol^us roo~ The results showed that the fresh-cut lotus root processed by DPCD had a good color, the total number of bacteria reduced less than 104 cfu/g, the content of VC and total phenols were maintained at more than 78% of fresh lotus mot, the residual enzyme activity of PPO and POD were all below 20% after 28 d. However, after 14 d, the total number of bacteria of the fresh-cut lotus root without processing and by heat treatment both increased to more than 106 cfu/g, the content of VC and total phenols had lost more than 45%, the fresh-cut lotus mot began decaying and had a serious browning. DPCD could well kill microorganisms, inactivate PPO, POD activity and protect the quality of fresh-cut lotus mot.

关 键 词：高密度二氧化碳 残存酶活 褐变 品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]