不同处理对鲜切山药品质的影响  

Effects of Different Treatments on the Quality of Fresh-cut Yam

作　　者：孟一[1] 王甜甜 张帆 陈东杰[1] 张玉华[1] MENG Yi;WANG Tian-tian;ZHANG Fan(National Engineering Research Center for Agricultural Products Logistics,Shandong Institute of Commerce and Technology,Jinan,Shandong 250103;Qilu Medical University,Jinan,Shandong 250103)

机构地区：[1]国家农产品现代物流工程技术研究中心,山东商业职业技术学院,山东济南250103 [2]齐鲁医药学院,山东济南250103

出　　处：《安徽农业科学》2020年第7期198-201,共4页Journal of Anhui Agricultural Sciences

基　　金：山东省重点研发计划项目(2019GNC106040);国家重点研发计划项目(2018YFD0401304-3)。

摘　　要：以鲜切山药为试验材料,研究2种杀菌液处理、4组护色液处理和乙醇熏蒸处理对其品质的影响。结果表明,次氯酸钠处理对鲜切山药的杀菌效果最好。1.0%柠檬酸+0.5%氯化钙浸泡10min对常温真空包装鲜切山药的护色效果最佳。乙醇熏蒸处理能有效控制微生物生长,抑制褐变,降低多酚氧化酶活性,以乙醇熏蒸3 h、熏蒸浓度200μL/L时效果最佳。Taking fresh-cut yam as tets materials,the effects of two kinds of bactericidal liquid,four groups of color protecting liquid and ethanol fumigation on the quality of fresh-cut yam were studied.The results showed that sodium hypochlorite had the best bactericidal effect on fresh-cut yam.Soaking 10 min with 1.0%citric acid and 0.5%calcium chloride solution had the best effect on color protect of fresh-cut yam vacuum packed at room temperature.Ethanol fumigation could effectively control microbial growth,inhibit browning and reduce polyphenol oxidase(PPO)activity.The best effect was achieved when the fumigation concentration was 200μL/L for 3 hours.

关 键 词：鲜切山药 保鲜 褐变 乙醇熏蒸 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]