摘要
本文研究结果表明:高密度聚乙烯材料包装袋内能维持适当浓度的低氧和高二氧化碳,在轻度加工茭白短期常温贮藏中能较好地保持茭白的嫩度。主要原因是MAP可延缓轻度加工茭白常温贮藏期间呼吸作用,降低轻度加工茭白中PAL和POD的活性,抑制轻度加工茭白中木质素的合成,延缓了茭白的老化速率。MAP还有利于提高VC的保留率。同时减少茭白表皮叶绿素的合成,从而延缓了茭白的绿化速率。
Effect of MAP on quality of minimally processed water bamboo shoot was investigated. Package with high density polyethylene could maintain higher concentration of carbon dioxide and lower oxygen, therefore it could maintain better tenderness of minimally processed water bamboo shoot. It is due to MAP could inhibit the respiration and also could decrease activities of PAL and POD and synthesis of chlorophyll in water bamboo shoot, so it could delay the rate of toughness. MAP could maintain higher level of vitamin C of minimally processed water bamboo shoot.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期564-567,共4页
Food Science
基金
安徽省教育厅重点项目(2004Kj140zd)
关键词
轻度加工
茭白
硬度
minimally processed water bamboo shoot physiological changes
作者简介
周涛（1964-）,男,副教授,博士,研究方向为果蔬贮藏加工.
