海藻酸钠处理对鲜切雪花梨生理生化的影响 - 食品安全质量检测学报.pdf

6 7 Vol. 6 No. 7 2015 7 Journal of Food Safety and Quality Jul. , 2015 * 田密霞, 胡文忠 , 刘程惠, 王艳颖, 姜爱丽 (, 116600) 摘 要: 目的 , 方法 , (1%+0.15%+0.3%VC+0.6%), 结果 4 ℃10 ℃, , , VC , 结论 关键词: ; ; ; Effects of sodium alginate treatment in physiology and biochemistry changes of fresh-cut Xuehua pears * TIAN Mi-Xia, HU Wen-Zhong , LIU Cheng-Hui, WANG Yan-Ying, JIANG Ai-Li (College of Life Science, Dalian Nationalities University , Dalian 116600, China) ABSTRACT: Objective To research the effects of sodium alginate treatment on appearance, texture and nutritional ingredient of fresh-cut Xuehua pears. Methods Fresh-cut Xuehua pears were used as materials. Physiological and biochemical indicators were measured by sodium alginate (1 % sodium alginate, 0.15 % L-cysteine, 0.3 % VC and 0.6 % acetic acid) treatment on fresh-cut Xuehua pears. Results During storage at 4 and 10 ℃, the sodium alginate treatment could alleviated browning, inhibited polyphenol oxidase (PPO) and peroxidase (POD) activity, maintained a high firmness, Vc content and titratable acid content. Conclusion The data suggested that sodium alginate composite film could remain quality and appearance of the fresh-cut Xuehua pear during storage period. KEY WORDS