贮藏温度及护色剂对鲜切水芹贮藏品质的影响  

Effect of storage temperature and color fixative on the quality of fresh-cut cress

作　　者：闫晓坤[1] 靳晓琳[1] 杨润强[1] 顾振新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2015年第20期344-347,358,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：为延长鲜切水芹的贮藏期,提高其贮藏品质,本文采用植物生理指标的常规检测方法研究了鲜切水芹在(5±1)、(15±1)、(25±1)℃贮藏条件下及在最适贮藏温度下经CA(柠檬酸)、PA(植酸)和L-Cys(L-半胱氨酸)等护色剂处理后的呼吸速率、失重率、叶绿素、抗坏血酸、还原糖和褐变度的变化规律。结果表明:在8 d的储藏期内,低温(5±1)℃较(15±1)℃更有利于降低水芹呼吸速率、褐变度和失水率,保持较高的还原糖、抗坏血酸和叶绿素含量;护色剂处理有抑制鲜切水芹褐变和衰老的作用,其中以0.25%L-Cys(L-半胱氨酸)效果为最好。The effects of storage temperature （5,15,25 ℃ ） and color fixative （CA, PA and L-Cys） on the characteristics of fresh-cut cress was investigated in order to prolong the shelf life and improve the storage quality of the fresh cutted cress. Changes of respiration rate,weight loss rate,chlorophyll,ascorbic acid, reducing sugars and the rate of browning were investigated under different storage temperature and the optimum storage temperature combined with color fixative treatment, respectively. Results showed that storage at （5±1）℃ was more effective than （15±1） ℃ in decreasing the water loss and respiratory rate,inhibiting the rate of browning,maintaining higher level of reducing sugars,chlorophylE and ascorbic acid in 8 days. Color fixative treatment could inhibited the rate of browning and postpone the senescence of cress. Among all the color fixative treatment,the effect of 0.25% L-Cys was the optimum for maintain of cress quality and prolong its shelf life.

关 键 词：水芹 贮藏温度 护色剂 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]