摘要
[目的]筛选马铃薯净菜保鲜的最佳保鲜剂配方。[方法]研究了以壳聚糖为主要成分的3种保鲜剂,其基本配方为A(壳聚糖溶液)、B(壳聚糖+生姜提取液)、C(壳聚糖+大蒜提取液),壳聚糖溶液设4个不同的浓度梯度,即0.5%、1.0%、1.5%、2.0%,均以马铃薯净菜为对象进行涂膜处理,通过对感官指标的评定,失重率、多酚氧化酶(PPO)活性等测定,分别探讨了3种不同保鲜剂对马铃薯净菜保鲜效果的影响。[结果]不同保鲜剂均可减缓马铃薯在贮藏期间感官品质的变化、减少水分蒸发、抑制PPO酶活性,但加入了生姜和大蒜提取液的复合保鲜剂的保鲜效果均比单一壳聚糖的保鲜效果好。[结论]保鲜剂B2(1.0%壳聚糖+生姜提取液)对马铃薯的保鲜效果最佳。
[Objective]The aim was to choose the best formulation for storage and preservation of potato.[Method]In this experiment,there are three kinds of antistaling agents：A（ chitosan solution）,B（chitosan solution with extraction from ginger）,C（chitosan solution with extraction from garlic）.Four different degrees of chitosan in each antistaling agents：0.5%,1.0%,1.5%,2.0%.By mensurating the sensory quality,the weight loss precentage,the activity of PPO the best antistaling agent was found out.[Result]Three different antistaling agents were all serviceable,and different degree of chitosan showed the different impact.The complex antistaling agents B and C with extraction from ginger and extraction from garlic were better than the antistaling agent A.[Conclusion]The antistaling agent B2（1.0% chitosan＋ extraction from ginger）was the best one.
出处
《安徽农业科学》
CAS
北大核心
2010年第25期13816-13819,共4页
Journal of Anhui Agricultural Sciences
关键词
马铃薯
褐变
壳聚糖
生姜提取物
大蒜提取物
Potato
Browning
Chitosan
Extract from ginger
Extract from garlic
作者简介
周静亚（1980-），女，江苏无锡人，实验师，从事植物生物技术方面的研究。
