水杨酸处理对仔姜保鲜效果的影响  

Effect of salicylic acid treatment on fresh-keeping of baby gingers

作　　者：付云云 蒋成[1] 闫小倩 袁博 刘孝平 刘路 李洁[1] 陈安均[1] FU Yun-yun;JIANG Cheng;YAN Xiao-qian;YUAN Bo;LIU Xiao-ping;LIU Lu;LI Jie;CHEN An-jun(Sichuan Agriculture University ,Ya'an Sichuan 625000, China)

机构地区：[1]四川农业大学

出　　处：《食品与机械》2019年第4期157-162,共6页Food and Machinery

基　　金：国家重点研发计划项目(编号:2017YFC0505106)

摘　　要：以仔姜为试材,采用不同浓度的水杨酸(10,15,20mmol/L)对仔姜进行处理,并于低温(11±1)℃贮藏。结果表明,水杨酸处理可以延缓仔姜贮藏期间失重率、色差值、硬度及脆度的降低。同时水杨酸处理可以延缓总酚、总黄酮及姜辣素含量的降低。其中,15mmol/L浓度的水杨酸处理对仔姜的保鲜效果较好。In order to study the effect of salicylic acid on preservation of post harvest baby gingers.different concentrations of salicylic acid (10.15 .20 mmol/L), stored at (11 ± 1)℃.was used to investigated the effect on the quality of baby gingers.The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage.Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids.In general.treatment of with 15mmol L salicylic acid worked best.

关 键 词：仔姜 水杨酸 贮藏保鲜 品质变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]