石榴皮提取物与壳聚糖处理对鲜切红富士苹果冷藏品质的影响  

Effect of Pomegranate Peel Extract and Chitosan Treatment on the Quality of Fresh-cut Red Fuji Apple during Cold Storage

作　　者：马晓[1] 胡春瑞[1] MA Xiao;HU Chun-rui(Department of Environment Artistic Engineering,Henan Polytechnic,Zhengzhou 450046,China)

机构地区：[1]河南职业技术学院环境艺术工程系,河南郑州450046

出　　处：《保鲜与加工》2018年第5期37-43,共7页Storage and Process

摘　　要：研究了1%壳聚糖溶液(T1)、3%石榴皮提取液(T2)、1%壳聚糖+3%石榴皮提取物复合液(T3)浸泡2 min后(以无菌蒸馏水浸泡作为对照,ck)鲜切红富士苹果的硬度、原果胶含量、褐变度、总酚含量、多酚氧化酶活性的变化,并对冷藏过程中的鲜切苹果进行感官评价。结果表明,T3处理的鲜切红富士苹果较其他处理能更好地减缓果实硬度、原果胶含量、褐变度、总酚含量的降低趋势,保持较低的多酚氧化酶活性。感官评价结果认为T3处理的鲜切苹果感官品质最佳。The effect of dipping in 1% chitosan water solution（T1）, 3% pomegranate peel extract（T2） and 1% chitosan combined with 3% pomegranate peel extract solution（T3） for 2 min on the hardness, protopectin content,browning index, total phenols content, polyphenol oxidase activity in fresh-cut red Fuji apple was investigated with dipping in sterile distilled water as control（CK）. The sensory evaluation of the apples was carried out during cold storage. The results showed that the decline trends of the firmness, protopectin content, browning index, total phenols content in fresh-cut red Fuji apple were delayed by the T3 treatment. The T3 treatment maintained lower polyphenol oxidase activity, and offered the best quality of fresh-cut red Fuji apples in terms of sensory evaluation.

关 键 词：石榴皮提取液 壳聚糖 鲜切红富士苹果 保鲜 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]