不同保鲜方式下鲜食玉米品质变化规律的研究  

Study on the quality changes of fresh corn under different preservation methods

作　　者：赵琳[1] 陈玉 骆乐谈[1] 石江[1] 王道泽 ZHAO Lin;CHEN Yu;LUO Le-Tan;SHI Jiang;WANG Dao-Ze(Institute of Crops(Ecology),Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;Rural and Social Development Department of Lin’an District Science and Technology Bureau,Hangzhou 311300,China;Hangzhou Rural Revitalization Service Center,Hangzhou 310020,China)

机构地区：[1]杭州市农业科学研究院农作物(生态)研究所,杭州310024 [2]杭州市临安区科学技术局农村与社会发展科,杭州311300 [3]杭州市乡村振兴服务中心,杭州310020

出　　处：《食品安全质量检测学报》2024年第8期22-32,共11页Journal of Food Safety and Quality

基　　金：浙江省农业重大技术协同推广计划项目(2021XTTGLY03-05);院科技创新与示范推广基金项目(2022HNCT-08);杭州市科技发展计划项目(20201203B119)。

摘　　要：目的探究不同保鲜方式下鲜食玉米各品质指标的变化规律。方法针对不同类型鲜食玉米(甜玉米、糯玉米和甜糯玉米),选取常温(25℃)、保鲜温度(4℃)2种温度下真空包装(蒸煮、非蒸熟)、普通保鲜袋、特制袋子、仪器等不同处理,通过试剂盒测定不同处理下氨基酸、淀粉、糖类的变化趋势和规律。结果0 d时,甜玉米(钱江甜1号)蒸煮后氨基酸含量升高,而糯玉米(晋糯20号)和甜糯玉米(钱江糯3号)蒸煮后氨基酸含量降低;甜玉米(钱江甜1号)蒸煮后可溶性糖和葡萄糖含量变高,糯玉米(晋糯20号)蒸煮后蔗糖含量变高,甜糯玉米(钱江糯3号)蒸煮后果糖、葡萄糖和蔗糖含量变高;短期保鲜时,可以采用4℃真空和4℃特制袋子+保鲜剂+吸水纸两种处理。结论甜玉米、糯玉米和甜糯玉米在不同保鲜时间、不同处理间各指标的变化趋势不同,短期保鲜时,4℃真空不需额外添加保鲜剂,而4℃特制袋子+保鲜剂处理中一定要添加吸水纸,否则保鲜效果将变差。Objective To explore the changes in various quality indicators of fresh corn under different preservation methods.Method For different types of fresh corn(sweet corn,waxy corn,and sweet-waxy corn),vacuum packaging(cooking non cooking),ordinary preservation bags,special bags,instruments and so on were selected at room temperature(25℃)and preservation temperature(4℃)for different treatments.The trends and patterns of amino acids,starch,and sugars under different treatments were measured using a reagent kit.Results At 0 d,the amino acid content of sweet corn(Qianjiang tian No.1)was higher after cooking,while waxy corn(Jinnuo No.20)and sweet-waxy corn(Qianjiang nuo No.3)decreased;after cooking,the content of soluble sugar and glucose were higher in sweet corn(Qianjiang Tian No.1),sucrose content was higher in waxy corn(Jinnuo No.20),and fructose,glucose and sucrose content were higher in sweet-waxy corn(Qianjiang Tian No.3).For short-term preservation,two treatments could be used:4℃vacuum and 4℃special bags+preservatives+absorbent paper.Conclusion Sweet corn,waxy corn,and sweet-waxy corn have different trends in the changes of various indicators under different preservation times and treatments.This indicates that no additional preservatives need to be added at 4℃vacuum,while in the treatment of special bags and preservatives at 4℃,absorbent paper must be added,otherwise the preservation effect will deteriorate during short-term preservation.

关 键 词：鲜食玉米 保鲜 贮藏 筛选 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]