复合保鲜剂对莲藕贮藏品质的影响  

Effect of Compound Preservatives on Storage Quality of Lotus Root

作　　者：张莉会 胥钦 何建军[1] 关健[1] 梅新[1] 施建斌[1] 蔡沙[1] 隋勇[1] 陈学玲[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]武汉设计工程学院食品与生物科技学院

出　　处：《长江蔬菜》2017年第18期194-197,共4页Journal of Changjiang Vegetables

基　　金："十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：分别以0.1%柠檬酸、0.05%壳聚糖+0.1%柠檬酸、0.05%焦亚硫酸钠+0.1%柠檬酸3种复合保鲜剂对莲藕进行处理,贮藏于4℃冰箱20 d,每隔5 d检测莲藕的多酚氧化酶、总酚、褐变度、VC以及菌落总数。研究表明,随着贮藏时间的延长,莲藕的品质逐渐下降;经保鲜剂处理的莲藕在贮藏期内的品质强于对照组(不加保鲜剂);其中0.05%焦亚硫酸钠+0.1%柠檬酸保鲜剂效果最好,莲藕多酚氧化酶、总酚、褐变度、VC等品质指标均优于其他处理,并能在一定程度上抑制微生物的生长繁殖。The lotus root was treated with three kinds of compound antistaling agents, 0.1% citric acid, 0.05% chitosan+0.1% citric acid, 0.05% sodium metabisulfite+0.1% citric acid, and stored at 4℃ for 20 days. Lotus oxidase, total phenol,browning, vitamin C and total number of colonies were detected every 5 days. The results showed that the quality of lotus root decreased gradually with the storage time prolonged. The quality of lotus root treated by preservatives was better than that of the control group. 0.05% sodium metabisulfite +0.1% citrate preservative was the best, polyphenol oxidase, total phenol, browning, vitamin C and other quality indicators were better than those of other treatments, and to a certain extent, inhibited the growth and reproduction of microorganisms.

关 键 词：莲藕 保鮮剂 贮藏 品质 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]