热激处理对鲜切生菜品质的影响  

Effects of Heat Shock Treatment on Qualities of Fresh-Cut Lettuce

作　　者：温雪珊 时月 王瑞琪 王宇滨 赵晓燕[1,2] 张超 WEN Xueshan;SHI Yue;WANG Ruiqi;WANG Yubin;ZHAO Xiaoyan;ZHANG Chao(Beijing Academy of Agriculture and Forestry Sciences,Institute of Agri-Food Processing and Nutrition,Beijing 100097,China;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097,China;Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Areas,Beijing 100097,China)

机构地区：[1]北京市农林科学院农产品加工与食品营养研究所,北京100097 [2]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [3]农业农村部蔬菜采后处理重点实验室,北京100097

出　　处：《食品科技》2023年第6期32-38,共7页Food Science and Technology

基　　金：国家自然科学基金项目(3217161178);现代农业产业技术体系项目(CARS-23,CARS-25);北京市农林科学院协同创新项目(KJCX201915)。

摘　　要：为探究分析热激处理对鲜切生菜品质的影响,研究将鲜切生菜分别进行40、45、50、55℃热激处理1 min,在4℃贮藏9 d,以未进行热激处理样品作为CK组,比较样品多酚氧化酶活性、苯丙氨酸解氨酶活性、可溶性固形物含量、褐变度和风味等品质指标。结果发现,使用50℃热激处理1 min可维持鲜切生菜翠绿颜色,其叶绿素含量保持在1.47 mg/100 g,比CK组提高66.47%,其褐变度比CK组降低42.27%;抑制苯丙氨酸解氨酶和过氧化物酶活性,分别比CK组下降8.72%和35.85%;电子鼻分析显示50℃热激处理组的风味与CK组相近。因此,50℃热激处理可以维持鲜切生菜的品质。In order to explore and analyze the effect of heat shock treatment on the quality of fresh cut lettuce,the fresh-cut lettuce was subjected to heat shock treatment at 40,45,50,55℃for 1 min,and stored at 4℃for 9 d.The polyphenol oxidase activity,phenylalanine ammonia lyase activity,soluble solid content,browning degree and flavor were compared with the untreated sample as the control.The results showed that the green color of the fresh-cut lettuce was maintained by the heat shock treatment at 50℃for 1 min,the chlorophyll content remained 1.47 mg/100 g,which was increased by 66.47%compared with that of the control,the browning degree was reduced by 42.27%.The activities of phenylalanine ammonialyase and peroxidase were reduced by 8.72%and 35.85%respectively.The electronic nose analysis showed that the flavor of the heat shock treatment at 50℃was similar to that of the control.Therefore,the heat shock treatment at 50℃maintained qualities of the fresh-cut lettuce.

关 键 词：热激处理 鲜切果蔬 生菜 品质 褐变度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]