热处理条件筛选及其提高鲜切芋头贮藏品质的生理机制  

Screening of Heat Treatment Conditions and Its Physiological Mechanism in Enhancing Storage Quality of Fresh Cut Taro

作　　者：王斌 方美珊 肖艳辉[1] 谢景 何金明[1] WANG Bin;FANG Mei-shan;XIAO Yan-hui;XIE Jing;HE Jin-ming(College of Ying-Dong Agricultural Science and Engineering,Shaoguan University,Shaoguan 512005,China)

机构地区：[1]韶关学院英东农业科学与工程学院,广东韶关512005

出　　处：《食品工业科技》2020年第10期284-288,293,共6页Science and Technology of Food Industry

基　　金：韶关市科技计划项目(2019sn085);韶关学院校级重点项目(SZ2018KJ02);广东省教育厅高校青年创新人才项目(2018KQNCX231);韶关学院大学生创新创业训练计划项目(Sycxcy2019084)。

摘　　要：为延长鲜切芋头贮藏期,本文研究热处理温度和时长对鲜切芋头贮藏品质的影响,并探究热处理控制鲜切芋头褐变的生理机理。结果表明,38、60和100℃的热处理均能降低鲜切芋头失重率、延缓硬度下降、抑制褐变,表明热处理能提高鲜切芋头的贮藏品质。60℃热处理效果最好,且60℃热处理1 min的保鲜效果要好于同温度下30 s和3 min的热处理效果。热处理降低了鲜切芋头总酚含量,抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活性,延缓了鲜切芋头的酶促褐变。To extend the shelf life of fresh-cut taro,the effects of heat temperature(HT)treatment and duration on the storage quality of fresh-cut taro were studied,and the physiological mechanism of HT in inhibiting browning were explored.The results showed that all treatments with 38,60 and 100℃could reduce weight loss,delay the decline of hardness and control the browning of fresh-cut taro slices,which suggested that HT enhanced storage quality.60℃of HT showed the most significant effects and the preservation effects of HT at 60℃for 1 min was better than that of for 30 s and 3 min.Further results showed that HT reduced total phenol contents and inhabited activities of phenylalanine ammonia lyase(PAL),peroxidase(POD)and polyphenol oxidase(PPO),which suggested that HT delayed the enzymatic browning of fresh-cut taro.

关 键 词：芋头 鲜切 酶促褐变 热处理 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]