摘要
为研究ε-聚赖氨酸和维生素C处理对鲜切杭白菜贮藏品质的影响,设计了不同质量浓度梯度的ε-聚赖氨酸和维生素C单独或复配保鲜剂处理(共16组)。依据货架期测定结果,筛选出了3组较优保鲜液。通过叶片总菌数量、感官评定及理化指标的测定,结果显示:K组(0.10 g/Lε-聚赖氨酸和10 g/L维生素C复配的复合保鲜剂)可有效抑制杭白菜上菌落滋长,削弱其呼吸作用强度,使其保持较好的感官品质,并能延缓其叶绿素含量降低和质量损失,可有效延长其货架期至9 d。
In order to study the effects of ε-polylysine and vitamin C treatment on the storage quality of fresh-cut Hang cabbage,experiments were designed with different mass concentration gradients of ε-polylysine and vitamin C for single and compound preservative treatment groups(a total of 16 groups).According to measurement result,three groups of better preservatives were selected for their longer shelf life.Through the determination of the total bacteria on the leaves,sensory evaluation and physical and chemical indicators,the results showed that group K(composite preservative compounded with 0.10 g/L ε-polylysine and 10 g/L vitamin C)could effectively inhibit the growth of colonies on Hang cabbage,attenuate the strength of its respiration and maintain good sensory qualities,delay its chlorophyll content reduction and quality loss,and effectively extend its shelf life to 9 days.
作者
李立
LI Li(Shanghai Tramy Green Food(Group)Co.,Ltd.,Shanghai 201300,China)
出处
《蔬菜》
2020年第3期50-55,共6页
Vegetables
