不同褐变抑制剂对鲜切苹果保鲜性能的影响  

Effect of Different Browning Inhibitors on the Preservation of Fresh Cut Apple

作　　者：连文绮[1] 樊迎[1] 张丹[1] 

机构地区：[1]山西农业大学信息学院,山西太谷030800

出　　处：《山西农业科学》2018年第2期284-287,共4页Journal of Shanxi Agricultural Sciences

摘　　要：以鲜切苹果为研究对象,研究了柠檬酸、抗坏血酸、亚硫酸钠、氯化钙4种单一褐变抑制剂及其复配后在同一条件(温度4℃,浸泡时间15 min,储藏时间10 d)下,对鲜切苹果保鲜性能的影响。结果表明,鲜切苹果经过4种褐变抑制剂处理后,褐变程度都得到了明显改善,其各自抑制褐变的最佳质量浓度分别为:柠檬酸4 mg/m L、抗坏血酸3 mg/m L、亚硫酸钠25 mg/m L、氯化钙15 mg/m L;柠檬酸、抗坏血酸和氯化钙复配后的最佳组合为4.0 mg/m L柠檬酸+2.5 mg/m L抗坏血酸+15 mg/m L氯化钙。The effects of different inhibitors on performance of preservation of fresh cut apples were studied,which were the citric acid, ascorbic acid, calcium chloride, sodium sulfite, four kinds of single browning inhibitors and distribution in the same conditions（temperature of 4 ℃, the soaking time of 15 min, storage time of 10 d）. The results showed that the browning degree was improved obviously after the treatment of four browning inhibitors. The optimal concentrations of browning were 4 mg/m L of citric acid, 3 mg/m L of ascorbic acid, 25 mg/m L of sodium sulfite and 15 mg/m L of calcium chloride. The optimal combination of citric acid, ascorbic acid and calcium chloride was 4.0 mg/m L citric acid ＋ 2.5 mg/m L ascorbic acid ＋ 15 mg/m L calcium chloride.

关 键 词：鲜切苹果 褐变 多酚氧化酶 

分 类 号：S661.109.3[农业科学—果树学]