护色处理结合不同贮藏温度对南湖菱鲜食品质的影响  

Effect of Color Protection Treatment Combined with Different Storage Temperature on the Quality of Trapa Acornis Nakano Fresh Food

作　　者：王剑功 褚伟雄 徐艺伟 吴剑[1] WANG Jian-gong;CHU Wei-xiong;XU Yi-wei;WU Jian(Jiaxing Academy of Agricultural Sciences,Jiaxing 314000,Zhejiang,China;Jiaxing Jinqiu Ecological Agriculture Co.,Ltd.,Jiaxing 314000,Zhejiang,China)

机构地区：[1]嘉兴市农业科学研究院,浙江嘉兴314000 [2]嘉兴市金秋生态农业有限公司,浙江嘉兴314000

出　　处：《食品研究与开发》2019年第20期35-40,共6页Food Research and Development

摘　　要：以南湖菱为试验材料,研究护色液处理结合不同温度处理对南湖菱鲜食品质的影响。研究结果显示,护色液处理可以使南湖菱亮度增加19.37%,绿色增加28.23%,增加南湖菱的感官品质和商品价值;与常温(25℃)相比,0℃以及4℃贮藏保鲜可有效减少南湖菱果肉水分散失、降低黄化率、抑制可滴定酸、可溶性糖等营养物质的分解;显著降低多酚氧化酶的活性,减少南湖菱表面褐变的发生,较好的维持南湖菱营养品质和商品价值,其中0℃保鲜效果最佳,与对照组相比,鲜食期延长至少2 d。Taking Trapa acornis Nakano as experimental material,the effect of color treatment solution combined with different temperature treatment on the quality of Trapa acornis Nakano fresh food was studied.The research results showed that the treatment of color protection liquid can increase the brightness of Trapa acornis Nakano by 19.37%,the green color was increased by 28.23%,which increases the sensory quality and commercial value of Trapa acornis Nakano;compared with normal temperature(25℃),storage at 0℃and 4℃could be stored.Effectively reduced the water loss of Trapa acornis Nakano,reduced the yellowing rate,inhibit the decomposition of nutrients such as titratable acid and soluble sugar;significantly reduced the activity of polyphenol oxidase,reduced the browning of Trapa acornis Nakano surface and better maintain Trapa acornis Nakano nutritional quality and commercial value,of which the best preservation effect at 0℃,compared with the control group,the fresh food period was extended by at least 2 d.

关 键 词：南湖菱 护色 贮藏期 低温 营养品质 

分 类 号：S66[农业科学—果树学]