间歇温水处理抑制鲜切荸荠褐变的机理研究  

Study on the inhibition of intermittent warm water treatmentson the browning of fresh-cut water chestnuts

作　　者：肖永谦 穆丽如 邓艳 刘洋 张奥 劳玉 刘望平 王诗韵 夏险 李煜林 XIAO Yong-qian;MU Li-ru;DENG Yan;LIU Yang;ZHAGN Ao;LAO Yu;LIU Wang-ping;WANG Shi-yun;XIA Xian;LI Yu-lin(Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization,Hubei Normal University,Huangshi 435002,China;Hubei Engineering Research Center forTypical Wild Vegetables Breeding and Comprehensive Utilization Technology,Hubei Normal University,Huangshi 435002,China)

机构地区：[1]食用野生植物保育与利用湖北省重点实验室(湖北师范大学),湖北黄石435002 [2]特色野菜良种繁育与综合利用技术湖北省工程中心(湖北师范大学),湖北黄石435002

出　　处：《湖北师范大学学报（自然科学版）》2023年第1期18-25,共8页Journal of Hubei Normal University：Natural Science

基　　金：食用野生植物保育与利用湖北省重点实验室开放基金(EWPL201603);大学生创新创业训练计划(S202010513031);湖北师范大学农产品加工创新团队(T201907)。

摘　　要：用不同的温水处理方式抑制鲜切荸荠褐变,分析了贮藏中鲜切荸荠的褐色程度(b^(*))、硬度、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、苯丙氨酸裂解酶(PAL)活性、总酚(TP)含量、总的可溶性固形物(TSS)含量、可滴定酸(TA)含量、抗坏血酸(AA)含量、嗜温菌菌落数、酵母菌和霉菌菌落数的变化。结果表明:温水处理(英文全称,WWT)主要通过抑制PAL和PPO活性降低褐变,间歇温水处理1次(英文全称,IWWTO)主要通过抑制PPO和PAL活性降低褐变,间歇温水处理2次(英文全称,IWWTT)主要通过抑制PPO和POD活性降低褐变;IWWTO和IWWTT均抑制了TP含量下降;WWT、IWWTO、IWWTT均加速了硬度的下降;IWWTO和IWWTT对TSS含量、TA含量、AA含量、嗜温菌菌落数、酵母菌和霉菌菌落数影响不大。IWWTO和IWWTT可以用来抑制鲜切荸荠褐变,IWWTT效果更好。This paper adopted different intermittent warm water treatments to inhibit the browning of fresh-cut water-chestnuts(FCWC)and analyzed the browning(b^(*)),firmness,PPO activity,PODactivity,PALactivity,total phenols(TP),total soluble solids(TSS),titratable acidity(TA),ascorbic acid(AA),and counts ofthermophilic bacteria,and the variation yeasts and moldsinFCWC.It suggested that warm water treatment(WWT)mainly reduced the browning of FCWC by inhibiting PAL and PPO activities.Intermittent warm water treatment once(IWWTO)mainly reducedthe browning of FCWC by inhibiting PPO and PAL activities.Intermittent warm water treatment twice(IWWTT)mainly reduced browning of FCWC by inhibiting PPO and POD activities.IWWTO and IWWTT inhibited the decrease of TP content,while WWT,IWWTO,IWWTT accelerated the decrease of firmness.IWWTO and IWWTT had little effect on TSS,TA and AA content and counts of thermophilic bacteria,yeasts and molds.Even throughboth IWWTO and IWWTT can inhibit the browning of FCWC,the former way is much more effective than the later.

关 键 词：鲜切荸荠 间歇温水处理 褐变 机理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]