苹果多酚处理对鲜切芋艿品质的影响  

Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro(Colocasia esculenta(L.) Schott)

作　　者：吴松霞 郜海燕 刘瑞玲[2] 韩延超 吴伟杰[2] 陈杭君[2] WU Songxia;GAO Haiyan;LIU Ruiling;Han Yanchao;WU Weijie;CHEN Hangjun(School of Tea and Food Science & Technology,Anhui Agricultural University,Hefei 230036,China;Key Laboratory of Postharvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《食品科学》2019年第13期245-251,共7页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-24-E-01);“十三五”国家重点研发计划课题(2018YFD0401304);浙江省万人计划人才培养项目(2018R52020);浙江省重点研发计划项目(2019C02079);宁波工程学院奉化研究院科学基金项目(FHI-018113)

摘　　要：为了控制鲜切芋艿贮藏过程中的褐变并延长其货架期,研究(10.0±0.5)℃条件下,蒸馏水(CK)和不同质量分数(0.3%、0.5%、0.7%)苹果多酚浸泡处理对其色泽、硬度、糖类物质含量、总酚含量、丙二醛含量及褐变相关酶活力的影响。结果表明:苹果多酚处理能够延缓芋艿切片贮藏过程中的褐变进程,其中以0.5%苹果多酚处理的效果最佳;与CK组相比,0.5%苹果多酚处理可以保持芋艿切片较好的色泽和较高的硬度,延缓苯丙氨酸解氨酶活力和总酚含量的升高,抑制芋艿过氧化物酶、多酚氧化酶、脂氧合酶活力和丙二醛含量的升高,从而延缓鲜切芋艿贮藏过程褐变的发生,保持鲜切芋艿较好的贮藏品质。In order to control browning and prolong the shelf life, the effects of dipping fresh-cut taro in distilled water (CK) versus different concentrations (0.3%, 0.5% and 0.7%) of apple polyphenols (APP) on its color, hardness, carbohydrate content, total phenol and malondialdehyde (MDA) contents and browning-related enzyme activities during storage at (10.0±0.5)℃ were studied. The results showed that the browning process of taro slices was postponed by APP treatment and the best effect was observed with an APP concentration of 0.5%. Compared with the control group, 0.5% APP treatment maintained better color and hardness of taro slices, delayed the increase of phenylalanine ammonialyase activity and the total phenol content, and inhibited the increase of peroxidase, polyphenol oxidase and lipoxidase activities and malondialdehyde content, thereby delaying browning and keeping better storage quality of fresh-cut taro slices.

关 键 词：鲜切芋艿 苹果多酚 品质 褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]