莲蓬常温保鲜技术的研究  

Study on Room Temperature Preservation of Lotus

作　　者：王海蓝[1] 陈引生[1] 姚芳[1] 祁兴普[1] 唐劲松[1] WANG Hailan;CHEN Yinsheng;YAO Fang;QI Xingpu;TANG Jinsong(College of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou,Jiangsu 225500,China)

机构地区：[1]江苏农牧科技职业学院食品科技学院,江苏泰州225500

出　　处：《农产品加工》2021年第18期29-32,共4页Farm Products Processing

基　　金：江苏省大学生创新创业训练计划项目(201912806035Y)。

摘　　要：以新鲜莲蓬为材料,研究薄膜保鲜、果蜡涂抹、1-MCP保鲜技术在莲蓬保鲜中的应用,通过感官评价、褐变指数、失重率、呼吸强度、可溶性固形物、有机酸、丙二醛等指标的检测比较不同的保鲜技术,优选出常温下保鲜效果最佳的保鲜技术。结果表明,常温下1-MCP处理可以抑制莲蓬的呼吸作用,减缓莲蓬水分、可溶性固形物和有机酸的减少,延长莲蓬的货架期。Fresh lotus seedpod was used as material to study the application of film preservation,fruit wax coating and 1-MCP preservation technology in lotus seed preservation.Through sensory evaluation,browning index,weight loss rate,respiratory intensity,soluble solids,organic acid,malondialdehyde and other indicators,different preservation technologies were compared,and the best preservation technology at room temperature was selected.The results showed that 1-MCP treatment could inhibit the respiration of lotus seedpod,slow down the decrease of water content,soluble solids and organic acids,and prolong the shelf life of lotus seedpod.

关 键 词：莲蓬 保鲜 常温 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]