抗坏血酸结合氯化钙处理对鲜切莴笋丝品质的影响  

Effect of Ascorbic Acid Combined with Calcium Chloride Treatment on Quality of Fresh-Cut Shredded Lettuce

作　　者：王婧 陈燕 刘晓翠 徐平康 毕秀芳 刘洪 WANG Jing;CHEN Yan;LIU Xiaocui;XU Pingkang;BI Xiufang;LIU Hong(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;College of Food Science and Engineering of Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]西南民族大学食品科学与技术学院,四川成都610041

出　　处：《保鲜与加工》2025年第4期53-59,共7页Storage and Process

基　　金：四川省区域创新合作项目(2024YFHZ0207)。

摘　　要：院为了降低切分处理对莴笋丝组织的破坏,采用抗坏血酸(Ascorbic acid,AsA)、氯化钙(CaCl_(2))单独及结合(AsA+CaCl_(2))处理鲜切莴笋丝,以提高鲜切莴笋丝的品质。通过对菌落总数、呼吸强度、失重率、硬度、叶绿素含量和色差等指标的测定结果可知,与蒸馏水浸泡的对照组相比,AsA、CaCl_(2)和AsA+CaCl_(2)处理均能较好地保持鲜切莴笋丝的颜色和硬度,显著降低鲜切莴笋丝的微生物数量和呼吸强度,贮藏9 d时,菌落总数分别减少了13.37%、9.90%和14.19%,呼吸强度分别降低了17.8%、7.6%和33.1%。AsA和AsA+CaCl_(2)处理均能较好地保持鲜切莴笋丝的叶绿素含量,贮藏9 d时,分别比对照组高10.4%和10.6%。综合分析认为,AsA+CaCl_(2)处理对鲜切莴笋丝的保鲜效果最好,在4益条件下可以贮藏9 d,研究结果为鲜切莴笋丝的生产加工提供了一定的理论依据。To reduce the damage of cutting treatment to the tissue of shredded lettuce,fresh-cut shredded lettuce was treated with ascorbic acid(AsA)and calcium chloride(CaCl_(2))either alone or in combination(AsA+CaCl_(2))to improve its quality.By measuring the total number of colonies,respiratory intensity,weight loss rate,hardness,chlorophyll content,and color difference,the outcomes showed that fresh-cut shredded lettuce treated with AsA,CaCl_(2),and AsA+CaCl_(2) could keep its color and hardness better than the control group soaked in distilled water while also considerably reducing the number of microorganisms and respiratory intensity.On the ninth day of storage,the total number of colonies decreased by 13.37%,9.90%,and 14.19%,and the respiratory intensity decreased by 17.8%,7.6%,and 33.1%,respectively.On the ninth day of storage,the AsA and AsA+CaCl_(2) treatments were 10.4%and 10.6%higher than the control group,respectively,demonstrating that they could both better maintain the chlorophyll content of fresh-cut shredded lettuce.As a result,a thorough investigation revealed that AsA+CaCl_(2) preserved fresh-cut shredded lettuce the best at 4 degrees for nine days.The study's findings might offer some theoretical justification for the production and processing of fresh-cut shredded lettuce.

关 键 词：院鲜切莴笋丝 抗坏血酸 氯化钙 果蔬保鲜 品质 

分 类 号：S636.2[农业科学—蔬菜学]