热水处理对预包装鲜切马铃薯品质的影响  

Effects of Hot Water Treatment on Quality of Pre-packaged Fresh-cut Potatoes

作　　者：张迎娟[1] 樊彩虹[1] 张敏[1] 

机构地区：[1]西南大学,重庆400715

出　　处：《包装工程》2014年第17期1-5,32,共6页Packaging Engineering

基　　金：重庆市科技攻关应用技术研发类重点项目(cstc2012gg-yyjsB80003);中央高校基本科研业务费专项资金资助(XDJK2013C130)

摘　　要：目的研究不同热处理时间对预包装鲜切马铃薯品质的影响。方法采用60℃热水对预包装鲜切马铃薯进行处理,时间分别为0.5,1.0,1.5 min。测定贮藏中的亮度L*值,颜色饱和度C*值,细胞膜透性,多酚氧化酶(PPO)和过氧化物酶(POD)活性,感官品质等指标,并进行比较分析。结果在温度为4℃的保存条件下,60℃热水处理1 min能较好地维持鲜切马铃薯的白度,保持细胞膜的完整性,抑制PPO和POD的活性,延缓鲜切马铃薯的褐变。结论热水处理可以改善鲜切马铃薯的品质,1 min热水处理组贮藏至第6天时仍具有良好的商品品质。Objective To study the effects of different thermal treatment time on the quality of pre-packaged fresh-cut potatoes. Methods The pre-packaged fresh-cut potatoes were treated with hot water （60 ℃ ） for 0.5 min, 1.0 min, and 1.5 min. The L＊ value, C value, membrane permeation, PPO and POD activity, as well as sensory index were determined during storage and comparatively analyzed. Results 60 ℃ hot water treatment for 1 rain could relatively well keep the quality of fresh-cut potatoes in the process of storage at 4 ℃. It showed that the whiteness was well kept. The integrity of cell membrane was preserved and the activities of POD and PPO were effectively inhibited, which lagged the browning of fresh-cut potatoes. Conclusion Hot water treatment improved the storage quality. The fresh-cut potatoes after 1 rain hot water treatment were still of good quality after 6 days of storage.

关 键 词：热水处理 预包装 鲜切马铃薯 保鲜 褐变 

分 类 号：S609.3[农业科学—园艺学]