L-抗坏血酸联合超声处理对鲜切芋艿贮藏品质的影响  

Effects of Combined Treatment with L-Ascorbic Acid and Ultrasound on Storage Quality of Fresh-Cut Taro

作　　者：陈琳 胡兴成 罗紫玮 王冕 涂晓媛 陈炳智[1,2] 江玉姬[1,2] CHEN Lin;HU Xingcheng;LUO Ziwei;WANG Mian;TU Xiaoyuan;CHEN Bingzhi;JIANG Yuji(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Mycological Research Center,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学菌物研究中心,福建福州350002

出　　处：《食品科学》2024年第11期267-277,共11页Food Science

基　　金：福建省科协永定芋科技小院项目(农技协发字[2023]23号)。

摘　　要：为探究L-抗坏血酸(L-ascorbic acid,AA)联合超声(ultrasound,US)(AS)处理对鲜切芋艿片贮藏品质的影响,本实验以永定六月红芋为材料,采用质量分数为2%的AA溶液浸泡15 min后,进行US(53 kHz、400 W、10 min)处理,测定贮藏期间鲜切芋艿感官品质及褐变相关酶等指标。结果表明:与对照组相比,AS处理可以降低鲜切芋艿的失水率,维持较高的硬度,延缓褐变指数升高,降低细胞膜通透性,抑制丙二醛含量累积,抑制表面微生物繁殖,从而维持鲜切芋艿较高的感官品质;与对照组相比,贮藏期间AS处理组还能维持较高的过氧化氢酶、超氧化物歧化酶活性,降低过氧化物酶、多酚氧化酶和苯丙氨酸解氨酶活性,抑制酚类物质消耗速率,并减缓淀粉、可溶性蛋白、可溶性固形物等营养物质的流失速率,抑制可溶性醌的积累,延缓风味劣变。上述结果表明,AS处理能够保持鲜切芋艿较好的贮藏品质。To investigate the effect of combined treatment with L-ascorbic acid(aa)and ultrasound(US)(aS)on the storage quality of fresh-cut taro,the present study measured changes in the sensory quality and browning-related enzyme activities during storage of Yongding grown fresh-cut Liuyuehong taro soaked in 2%aa solution for 15 minutes,followed by US treatment(53 kHz and 400 W for 10 minutes).Compared with the control group,combined treatment with aS could reduce the water loss rate of fresh-cut taro,maintain higher hardness,delay the increase in browning index,reduce cell membrane permeability,inhibit the accumulation of malondialdehyde(MDa),and suppress surface microbial growth,thereby maintaining higher sensory quality of fresh-cut taro.In addition,aS treatment could also maintain higher activities of catalase(CaT)and superoxide dismutase(SOD),decrease the activities of peroxidase(POD),polyphenol oxidase(PPO)and phenylalanine ammonia-lyase(PaL),inhibit the consumption of phenolic substances,slow down the loss of nutrients such as starch,soluble proteins,and soluble solids,suppress the accumulation of soluble quinones,and delay the flavor deterioration of fresh-cut taro during storage.These results indicated that aS treatment could maintain better storage quality of fresh-cut taro.

关 键 词：鲜切芋艿 L-抗坏血酸 超声处理 褐变 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]