不同处理方式对荸荠冷藏品质的影响  

Effects of Different Treatment Methods on the Refrigeration Quality of Water Chestnut

作　　者：谢冬娣[1] 覃丽丹 宋慕波 谢玉花 苏辉兰[1] 岳君 XIE Dong-di;QIN Li-dan;SONG Mu-bo;XIE Yu-hua;SU Hui-lan;YUE Jun(Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China;Department of Tourism and P.E Health,Hezhou University,Hezhou 542899,Guangxi,China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]贺州学院旅游与体育健康学院,广西贺州542899

出　　处：《食品研究与开发》2019年第4期20-25,共6页Food Research and Development

基　　金：广西自然科学基金项目(2017GXNSFAA198082);广西贺州市科学研究与技术开发计划项目(贺科攻1541005)

摘　　要：以荸荠为试材,在冷库(7±1)℃下,探讨不同处理(带泥、洗净、带泥+咪鲜胺、洗净+咪鲜胺、洗净+咪鲜胺+盖土)对荸荠贮藏品质的影响。结果表明,带泥+咪鲜胺处理能更好的维持荸荠可溶性固形物(total soluble solids,TSS)含量和硬度,减少质量的损失,有效延缓腐烂和丙二醛(malondialdehyde,MDA)的积累,同时延缓荸荠过氧化物酶(peroxidase,POD)和苯丙氨酸解氨酶(phenylalanine ammonia lyase,PAL)酶活性峰值的出现和抗氧化活性的下降。Using water chestnut as materials,under cold temperature(7±1)℃,the effect of different treatment methods on the refrigeration quality of water chestnut were evaluated,including with mud and cleaned storage,with mud+prochloraz treatment,cleaned+prochloraz treatment,and cleaned+prochloraz cover soil treatment.The results showed that with mud+prochloraz treatment was significantly better in slowing down the rot and accumulation of malondialdehyde(MDA),reduce the loss of quality,and slowing down the changes of total soluble solids(TSS)content and hardness.Moreover with mud+prochloraz treatment delay the emergency of peroxidase(POD)and phenylalanine ammonia lyase(PAL)activity maximum and maintaining the antioxidant capacity.

关 键 词：荸荠 冷藏 咪鲜胺 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]