抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响  

Effects of Combined Treatment with Ascorbic Acid, Cysteine and CaCl2 on Browning of Fresh-Cut Taro

作　　者：谭谊谈[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品科学》2014年第4期231-235,共5页Food Science

基　　金：重庆市自然科学基金项目(CSTC2011BB1014)

摘　　要：研究抗坏血酸、半胱氨酸与氯化钙复合处理对于鲜切芋艿贮藏期间酶促褐变的控制效果及其机理。结果表明:切分后的芋艿片褐变度迅速上升,亮度(L*)值下降,苯丙氨酸解氨酶、脂氧合酶、多酚氧化酶和过氧化物酶活性升高,总酚积累。与对照相比,2.5%抗坏血酸+0.05%半胱氨酸+0.4%氯化钙浸泡处理能够有效降低鲜切芋艿贮藏期间的褐变度,保持较高的L*值和总酚含量,并抑制了苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶和脂氧合酶活性和相对电导率的升高,达到提高鲜切芋艿贮藏品质和延长贮藏周期的目的。In this study, we evaluated the effects and mechanism of combined treatment with ascorbic acid （AA） and cysteine （Cys） and calcium chloride （CaC12） on enzymatic browning of freshly-cut taro during storage. The results showed that the degree of browning in fresh-cut taro rapidly increased, whereas L＊ value decreased. Moreover, the activities of polyphenol oxidase （PPO）, peroxidase （POD）, phenylalanin ammonia-lyase （PAL） and lipoxidase （LOX） rose and the content of total phenol was accumulated during storage. Soaking treatment with 2.5% AA, 0.05% Cys and 0.4% CaC12 could effectively retard browning, maintain high levels of L＊ value and total phenol content, inhibit the increases in the activities PPO, POD, PAL and LOX and conductivity, thus improving the storage quality and prolonging the storage life of fresh-cut taro.

关 键 词：抗坏血酸 半胱氨酸 鲜切芋艿 贮藏 褐变 

分 类 号：S609.3[农业科学—园艺学] S667.7