抗褐变剂对鲜切莲藕贮藏品质的影响  

Effect of Anti-browning Agent on Storage Quality of Fresh-cut Lotus Root

作　　者：何怡 熊双丽 刘玉梅 陈思静 冯小平 HE Yi;XIONG Shuangli;LIU Yumei;CHEN Sijing;FENG Xiaoping(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Culinary Science of Sichuan Provincial Higher Education Entrance Laboratory,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]四川旅游学院烹饪科学重点实验室,四川成都610100

出　　处：《现代食品》2024年第8期75-78,共4页Modern Food

基　　金：四川旅游学院校级科研项目(2023SCTUZK87);餐饮用莲藕预制工艺研究(S202111552125)。

摘　　要：为降低鲜切莲藕在冷藏过程中品质劣变,采用复合抗褐变剂处理莲藕,分析其对鲜切莲藕4℃贮藏12天的品质影响。结果表明:贮藏期间,两组硬度显著上升,弹性、咀嚼性、水分含量显著下降,可溶性固形物、还原糖、丙二醛、菌落总数显著上升。第12天,相比对照组,处理组硬度、丙二醛含量、菌落总数显著下降。表明该抗褐变剂可以保持鲜切莲藕贮藏品质,抑制微生物增殖,从而延长冷藏保鲜期。In order to reduce the quality deterioration of freshly cut lotus root during cold storage,a compound antibrowning agent was used to treat lotus root and analyze its effect on the quality of freshly cut lotus root stored at 4℃for 12 days.The results showed that during the storage period,the hardness of both groups increased significantly,the elasticity,chewiness,and moisture content decreased significantly,and the soluble solids,reducing sugar,malondialdehyde,and total number of colonies increased significantly.On the 12th day,compared with the control group,the hardness,malondialdehyde content,and total number of colonies decreased significantly in the treated group.It indicated that the anti-browning agent could maintain the storage quality of fresh-cut lotus root and inhibit the proliferation of microorganisms,thus prolonging the refrigeration freshness period.

关 键 词：鲜切莲藕 贮藏期 品质 抗褐变剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]