摘要
以鲜切马铃薯为试验材料,研究鲜切马铃薯在35℃10 min的热水处理和对照组(CK)下生理指标和品质指标的变化。结果表明:在低温(4℃)贮藏条件下,35℃10 min的热水处理显著抑制了鲜切马铃薯的失重率和呼吸强度,维持了较高的白度和可溶性固形物含量,有效地保持了细胞膜的完整性,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,从而改善了鲜切马铃薯的贮藏品质,延缓了鲜切马铃薯的褐变。
The changes of physiology and quality indexes of fresh-cut potatoes were studied,which were handled with hot water treatment at 35 ℃ for 10 min and CK respectively.The result showed that the weight loss and respiration rate of the fresh-cut potatoes treated by hot water were evidently inhibited,meanwhile the whiteness and soluble solid content were kept at higher level.The integrity of cell membrane was preserved and the activities of PPO and POD were inhibited effectively.It was suggested that the hot water treatment improved the storage quality and delayed browning of fresh-cut potatoes.
出处
《食品工业》
CAS
北大核心
2012年第8期52-55,共4页
The Food Industry
基金
国家自然科学基金(30871757)
科技部农业科技成果转化资金项目(2010GB2C600253)
关键词
鲜切马铃薯
热水处理
贮藏品质
fresh-cut potato
hot water treatment
physiology
quality
作者简介
通讯作者；
