二氧化氯处理对低温贮藏鲜切仔姜品质的影响  

Effect of Chlorine Dioxide Treatment on Quality of Fresh Cut Baby Ginger During Low Temperature Storage

作　　者：王霜 刘语思 张光泉 向中美 游玉明[1,3] WANG Shuang;LIU Yusi;ZHANG Guangquan;XIANG Zhongmei;YOU Yuming(College of Landscape Architecture and Life Science,Chongqing University of Arts and Sciences,Chongqing 402160,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou 350116,China;Chongqing Key Laboratory of Economic Plant Biotechnology,Chongqing 402160,China)

机构地区：[1]重庆文理学院园林与生命科学学院,重庆402160 [2]福州大学生物科学与工程学院,福建福州350116 [3]经济植物生物技术重庆市重点实验室,重庆402160

出　　处：《食品科技》2023年第3期50-55,共6页Food Science and Technology

基　　金：重庆市教委科学技术研究项目(KJQN202001307);重庆市技术创新与应用发展项目(cstc2019jscx-msxmX0386);重庆市大学生创新创业训练计划项目(S202110642019)。

摘　　要：为探讨二氧化氯(Chlorine dioxide,ClO_(2))处理对鲜切仔姜贮藏品质的影响,以鲜切‘竹根姜’为实验材料,分别用蒸馏水和20、40、60 mg/L的ClO_(2)溶液浸泡5 min,监测4℃贮藏条件下,鲜切仔姜的色泽、硬度、丙二醛(MDA)、总酚、姜辣素、多酚氧化酶(Polyphenol oxidase,PPO)及过氧化物酶(Peroxidases,POD)活力等指标的变化。结果表明,与对照相比,不同浓度ClO_(2)处理可有效维持鲜切仔姜良好的色泽和硬度,减少质量损失和MDA累积,延缓姜辣素及总酚含量的降低,同时抑制PPO和POD的活力。贮藏至11 d时,40 mg/L ClO_(2)处理组的硬度最高,分别比对照、20 mg/L和60 mg/L组高28.3%、15.9%和9.3%(P<0.05),而质量损失率和MDA含量最小,分别为对照的44.4%和76.6%(P<0.05),姜辣素、总酚含量分别比对照高27.3%和35.3%(P<0.05),PPO和POD活力则分别比对照低38.1%和13.0%(P<0.05)。以上结果说明,ClO_(2)处理可较好地保持鲜切仔姜的贮藏品质,其中以40 mg/L ClO_(2)处理效果最为明显。In order to explore the effects of chlorine dioxide(ClO_(2))treatment on quality of fresh cut baby ginger stored at low temperature,the fresh cut‘zhu gen baby ginger’were treated with 20,40,60 mg/L ClO_(2) for 5 min respectively,and that treated with distilled water as controls,then stored at 4℃,changes in color,firmness and the contents of malondialdehyde(MDA),total phenolic,gingerol,and enzyme activities of polyphenol oxidase(PPO)and peroxidases(POD)were measured regularly.The results showed that,compared with the control group,treated with different concentrations ClO_(2) could effectively maintain the color and firmness of fresh cut baby ginger during storage,and reduce weight loss,inhibit the increase of MDA content.It could also delay the decrease of gingerol and total phenolic content,and inhibit the activity of PPO and POD.The firmness in 40 mg/L ClO_(2)-treated group was highest,which was 28.3%,15.9%and 9.3%higher than that in control,20,60 mg/L ClO_(2)-treated group at the 11th day of storage,the weight loss and MDA content were 44.4%and 76.6%of control group.Meanwhile,the contents of ginerol and total phenolic were 27.3%and 35.3%higher than in control,but the PPO and POD activities were 38.1%and 13.0%lower than control.The results indicated that 40 mg/L ClO_(2) was the optimal concentration which could maintain the storage quality of fresh cut baby ginger.

关 键 词：鲜切仔姜 贮藏 二氧化氯 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]