一氧化氮缓释熏蒸处理对鲜切苹果片品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.3 一氧化氮缓释熏蒸处理对鲜切苹果片品质的影响 朱珍，丁洋，聂莹，李淑英，赵金红，唐选明 （中国农业科学院农产品加工研究所/农业部农产品加工重点实验室，北京 100193） 摘要：本文研究一氧化氮（nitric oxide, NO ）气体缓释熏蒸处理对鲜切苹果片品质变化的影响。以红富士苹果为试材，将鲜切苹 果片与NO 供体二乙烯三胺一氧化氮聚合物（diethylenetriamine/nitric oxide, DETANO ）、柠檬酸及玉米淀粉制成的NO 气体缓释剂共 置于密闭容器中，在4 ℃条件下贮藏。贮藏期间测定鲜切苹果片的表面明度（lightness, L* ）值、果肉硬度、失重率、总酚含量、多 酚氧化酶（polyphenoloxidase, PPO ）活性、可溶性固形物含量、维生素C 含量以及可滴定酸含量。结果表明：与对照组相比，NO 气 体缓释熏蒸处理能有效减轻鲜切苹果片的表面褐变、果肉软化和失重，显著抑制总酚含量的下降和 PPO 活性的升高，并保持可溶性 固形物、维生素C 和可滴定酸含量，延缓鲜切苹果片的品质劣变，为鲜切苹果片的贮藏保鲜提供了一种新方法。 关键词：一氧化氮；鲜切苹果；褐变；贮藏品质 文章篇号：1673-9078(2016)3-246-251 DOI: 10.13982/j.mfst.1673-9078.2016.3.039 Effects of Nitric Oxide Slow-release Fumigation Treatment on the Quality of Fresh-cut Apple Slices ZHU Zhen, DING Yang, NIE Ying, LI Shu-ying, ZHAO Jin-hong, TANG Xuan-ming (Institute of Agro-products Processing Science and Technology/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture , Chinese Academy of Agricultural Sciences, Beijing 100193, China) Abstract: The influence of nitric oxide (NO) slow-release fumigation treatment on the quality of fresh-cut apple (Malus domestica Borkh. cv. Red Fuji) slices was investigated in this study. Fresh-cut ‘Red Fuji’ apple slices and an NO releasing agent that was composed of donor diethylenetriamine/nitric oxide (DETANO), citric acid, and cornstarch were simultaneously placed in a sealed container at 4°C. The lightness (L*) value of the cut surface, flesh firmness, weight loss, total phenolic content, polyphenoloxidase (PPO) activity, total soluble solid content, vitamin C content ，titratable acid content of the fresh-cut apple slices were analyzed during the storage period. The NO slow-release fumigation treatment effectively