不同清洗处理对鲜切莲藕贮藏期褐变地影响_何萌1_2王丹1马越1赵晓燕1_童军茂2.pdfVIP

网络出版时间：2014-04-02 14:54 网络出版地址：/kcms/detail/11.2206.TS1454.004.html 2014-04-01 不同清洗处理对鲜切莲藕贮藏期褐变的影响 何萌 1,2 王丹 1 马越 1 赵晓燕 1,* 童军茂 2 （1.北京市农林科学院蔬菜研究中心、果蔬农产品保鲜与加工北京市重点实验室、农业部华北地区园 艺作物生物学与种质创制重点实验室、农业部都市农业（北方）重点实验室，北京 100097 ；2.石河子大学， 新疆石河子，832000 ） 摘 要: 研究了弱酸电解水、强酸电解水、次氯酸钠、去离子水四种不同清洗处理对鲜切莲藕在 4 ℃下 贮藏 14 天期间，色差值(L*，a*，b* ，∆E*及 Hue angle) 、褐变度（BD ）、多酚氧化酶（PPO ）活性及 整体感观质量（OVQ ）的变化。结果表明：弱酸电解水（pH 5.65 ， ACC 48mL/L ，ORP 800mV ）能 够有效保持鲜切莲藕的色泽品质和 OVQ 值，同时抑制褐变，降低 PPO 活性，有效地改善了鲜切莲藕 的贮藏品质，延长货架期。 关键词: 鲜切莲藕；清洗剂；色差；褐变 Effects of Different Sanitizers on Browning of Fresh-cut Lotus Root during Cold Storage HE Meng1,2 WANG Dan1 MA Yue1 ZHAO Xiaoyan1,* TONG Junmao2 （1. Beijing Vegetable Research Center, Key Laboratory of agricultural products of fruits and vegetables preservation and processing of Beijing, Beijing Academy of Agriculture and Forestry Science, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, P.R.China, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, P.R.China Beijing100097,China；2. College of Food Science, Shihezi university; 832000, China) Abstract: The efficacy of four different washing methods on fresh-cut lotus root at cold storage was investigated. Cleaned and sliced lotus roots were stored at 4 ℃ for 14 days. The color values (L *, a *, b *, ∆E*value and Hue angle), browning degree (BD), polyphenol oxidase (PPO) act