不同切割方式对鲜切荸荠贮藏品质的影响  

Effect of Cutting Styles on the Storage Quality of Fresh-Cut Water Chestnut

作　　者：胡铭文 王宏勋[1,2] 易阳 艾有伟[1,2] 侯温 甫闵婷[1,2] HU Mingwen;WANG Hongxun;YI Yang;AI Youwei;HOU Wenfu;MIN Ting(Wuhan Polytechnic University,Wuhan 430023,China;Hubei Fresh Food Engineering Technology Research Center,Wuhan 430023,China)

机构地区：[1]武汉轻工大学,湖北武汉430023 [2]湖北省生鲜食品工程技术研究中心,湖北武汉430023

出　　处：《食品科技》2022年第1期26-33,共8页Food Science and Technology

基　　金：武汉轻工大学校立项目(2021Y08)。

摘　　要：以荸荠为试验材料,研究了不同切割方式(去皮整果、切片、切丝、切碎)对鲜切荸荠贮藏期间品质相关指标的影响。研究结果表明:切碎处理可有效抑制鲜切荸荠的褐变,保持荸荠的固有色泽、抑制苯丙氨酸解氨酶、多酚氧化酶活性、降低酚类和黄酮类物质的积累;切片处理可以显著提高活性氧的含量,诱导抗氧化酶活性,增强鲜切荸荠的抗氧化能力。因此,切碎处理可以显著抑制鲜切荸荠的褐变与黄化;而切片处理可以诱导酚类和黄酮类物质的合成,从而提高鲜切荸荠的抗氧化活性。The effects of different cutting methods (peeling,slicing,shredding and chopping) on the quality of freshly cut water chestnut during storage were investigated using water chestnut as the test material.The results showed that the chopping treatment could effectively inhibit the browning of fresh-cut water chestnut,maintain the inherent colour of water chestnut,inhibit the activity of phenylalanine aminolytic enzyme and polyphenol oxidase,and reduce the accumulation of phenolic and flavonoid substances.Slicing treatment significantly increased the content of reactive oxygen,induced antioxidant enzyme activity and enhanced the antioxidant capacity of fresh-cut water chestnut.Thus,chopping treatment significantly inhibited browning and yellowing of fresh-cut water chestnut;while slicing treatment induced the synthesis of phenols and flavonoids,thus enhancing the antioxidant activity of fresh-cut water chestnut.

关 键 词：荸荠 切割方式 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]