不同处理方式对鲜切马铃薯保鲜效果的影响  

Fresh‐Keeping Effects of Different Treatments on Fresh‐Cut Potatoes

作　　者：刘莉 陈华 廖宏钰 杨一峰 李欢欢 孟远杰 邓浪梅 LIU Li;CHEN Hua;LIAO Hongyu;YANG Yifeng;LI Huanhuan;MENG Yuanjie;DENG Langmei(Department of Food Science and Engineering,Moutai Institute,Renhuai 564502,Guizhou,China)

机构地区：[1]茅台学院食品科学与工程系,贵州仁怀564502

出　　处：《食品研究与开发》2025年第6期74-81,共8页Food Research and Development

基　　金：茅台学院高层次人才科研启动经费项目(mygccrc[2022]093);遵义市科技计划项目(遵市科合HZ字(2021)327号);2022年国家大学生创新创业训练计划项目(202214625001X)。

摘　　要：该研究对鲜切马铃薯进行保鲜膜包装、真空包装、0.3%茶多酚浸泡、0.4%柠檬酸浸泡、0.1%D-异抗坏血酸钠浸泡、超声处理、微波处理,通过检测各项理化指标,探究不同处理方式对马铃薯的保鲜效果。结果表明,包装组中保鲜效果较好的是真空包装;浸泡处理组中保鲜效果较好的是0.4%柠檬酸浸泡;杀菌处理组中杀菌效果较好的是微波处理。结合3种最佳方式处理鲜切马铃薯,并测定其失重率、褐变度、VC含量、多酚氧化酶活性、过氧化酶活性、菌落总数。结果表明,0.4%柠檬酸浸泡+真空包装+微波处理在减少干物质消耗、抑制褐变、抑制细菌生长等方面的效果较单一处理的保鲜效果更好。Fresh-cut potatoes were treated in seven ways:wrapped in plastic wrap,vacuum packed,soaked in 0.3%tea polyphenols,soaked in 0.4%citric acid,soaked in 0.1%sodium Disoascorbate,treated by ultrasonic,and treated by microwave.The fresh-keeping effects of these treatments were explored by detecting physical and chemical indexes.According to the tests,vacuum packaging had a better fresh-keeping effect between the packaging groups;soaking in 0.4%citric acid had the best fresh-keeping effect among the soaking treatment groups;microwave treatment had a better sterilization effect between the sterilization treatment groups.The three optimal approaches were combined to treat fresh-cut potatoes,and the weight loss rate,browning degree,VC content,polyphenol oxidase activity,peroxidase activity,and the total number of colonies were determined.Results showed that the combination of 0.4%citric acid soaking+vacuum packaging+micro-wave treatment was better than single treatment in reducing dry matter consumption and inhibiting browning and growth of colonies.

关 键 词：鲜切马铃薯 保鲜 浸泡 包装 杀菌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]