超声处理对鲜切马铃薯褐变的影响  

Effect of Ultrasonic Processing on Browning of Fresh-cut Potatoes

作　　者：王宁馨[1] 李坤[1] 朱传合[1] 于美[1] 郭亚琳[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《农产品加工（创新版）（中）》2014年第6期1-4,11,共5页Farm Products Processing

基　　金：国家"十二五"科技支撑项目(2012BAK17B 05);山东省自然科学基金(ZR2012CM038);国家大学生创新计划(201210434024)

摘　　要：以鲜切马铃薯为研究对象,研究不同超声处理对鲜切马铃薯在4℃下贮藏过程中L值、a值、b值、总酚含量、抑制多酚氧化酶(PPO)活性、过氧化物酶(POD)活性变化。结果表明,超声处理能有效抑制鲜切马铃薯亮度和色度的变化,降低总酚含量,抑制PPO和POD的活性;其中,25℃下300 W超声处理8 min效果最佳。In this paper, the effect of ultrasonic processing on browning of fresh-cut potatoes is investigated. The fresh-cut potatoes are stored for 7 days under the storage temperature of 4 ℃, The L value, a value, b value, total phenols content, activities of PPO and activities of POD are detected during the storage. The results show that the ultrasonic treatment can effectively restrain the luminance and chrominance of fresh-cut potatoes, reduce the total phenols content and inhibit the activity of PPO and POD. From the results, the effects of ultrasonic processing on fresh-cut potato are better under 300 W ultrasonic treatments which continue 8 min at 25 ℃.

关 键 词：超声处理 鲜切马铃薯 褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]