4-HR对鲜切莲藕褐变以及贮藏品质的影响  

Effects of 4-Hexylresorcinol (4-HR) on Browning and Quality of Fresh-cut Lotus

作　　者：苏新国[1] 蒋跃明[1] 李月标[1] 林文彬[1] 

机构地区：[1]华南植物研究所,广州510650

出　　处：《食品科学》2003年第12期142-145,共4页Food Science

摘　　要：以白花莲藕为试材,研究了4-己基间苯二酚(4-HR)对鲜切莲藕产品低温贮藏期间褐变和贮藏品质的影响。结果表明,0.01% 4-HR以及0.01% 4-HR和0.5% VC的混合液处理对鲜切莲藕贮藏期间的褐变有抑制作用,保持了较低的褐变和腐烂指数,同时产品保持较高的硬度和可溶性固形物。0.01% 4-HR和0.5% VC的混合液的防褐变效果最为显著,并且可有效地抑制呼吸和乙醇的积累,控制微生物数量增加,减少腐烂发生。The effects of 4-hexylresorcinol (4-HR) and VC treatments on browning and quality of fresh-cut Lotus (Nelumbonucifera Gaertn. cv.BaiHua) stored at 4℃ were investigated. The results showed that treatment with 0.01% 4-HR (treatmentA) or 0.01% 4-HR plus 0.5% VC (treatment C) significantly inhibited the browning process in storage, maintained low levelof browning and decay index and high level of firmness and TSS 0.01% 4-HR and 0.5% VC mixed treatment had the mostsignificant effect in inhibiting tissue browning, the respiration rate, ethanol accumulation, microorganism growth, and decayincidence.

关 键 词：鲜切莲藕 褐变 贮藏品质 4—己基间苯二酚 低温贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]