不同质量分数柠檬酸和维C对鲜切糯米山药的保鲜效果研究  

Study on the Preservation Effect for Different Concentrations of Citric Acid and VC on Fresh-cut Glutinous Yam

作　　者：王海棠[1] 许方程[1] 李燕[1] 卢圣佑[1] 杨荏芳 WANG Haitang;XU Fangcheng;LI Yan;LU Shengyou;YANG Renfang(Wenzhou Science and Technology Vocational College,Wenzhou,Zhejiang 325006,China)

机构地区：[1]温州科技职业学院,浙江温州325006

出　　处：《农产品加工》2024年第6期1-5,9,共6页Farm Products Processing

基　　金：浙江省科技计划项目(2020C02046);温州市重大科技创新攻关农业项目(ZN2019001);文成县创新创业种子资金项目(2018NKY01-4)。

摘　　要：糯米山药是温州文成县特色农产品,因具独特的口感和保健功能成为市场的新宠,市场需求量日益增加。为了延缓鲜切糯米山药的褐变和品质劣变,采用不同质量分数的柠檬酸和维C分别对鲜切糯米山药进行保鲜处理,并真空包装,置于(4±1)℃的冰箱冷藏。以色泽Hunter L^(*)值、褐变度、多酚氧化酶和感官评分为考查指标进行单因素试验,筛选出对鲜切糯米山药保鲜效果最佳的柠檬酸和抗坏血酸质量分数。结果表明,鲜切山药最佳保鲜条件为柠檬酸保鲜剂质量分数0.8%,维C保鲜剂质量分数0.5%;0.5%维C保鲜效果总体上优于0.8%的柠檬酸;与清水对照组处理相比,2种保鲜剂可显著提高鲜切糯米山药贮藏过程中色泽亮度、降低褐变度、抑制多酚氧化酶的活性,延缓鲜切糯米山药的保鲜期,使鲜切糯米山药具有较好的感官品质。Glutinous yam is a characteristic agricultural product in Wencheng County,Wenzhou City.Because of unique taste and health care function,the glutinous yam has become a new favorite food in the market,and the market demand is more and more increased.In order to delay its browning and quality deterioration and extend the preservation period,this paper would use different concentrations of citric acid and VC to preserve the fresh-cut glutinous yam separately and vacuum packed after that,stored in refrigerator under temperature of(4±1)℃.The single-factor test was based on taking color value of Hunter L^(*),browning degree,polyphenol oxidase and sensory score as the investigation indexes,to select the best concentration of citric acid and ascorbic acid from the test.The results showed that the best preservation effect with the concentration of citric acid was 0.8%and VC will be 0.5%;and the effect of VC with 0.5%was better than that of citric acid with 0.8%;Compared with the water treatment,these two preservatives could significantly improved the brightness,reduced the brown degree,and inhibited the activity of polyphenol oxidase,and extended the preservation period to make the fresh-cut glutinous yam with better sensory quality.

关 键 词：鲜切 糯米山药 保鲜 柠檬酸 维C 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]