摘要
为延长小黄姜的贮藏期(90 d),采用1-MCP为保鲜剂,经ClO2(100 mg/L)和臭氧(100μL/L)处理后低温(1±0.3)℃贮藏,以姜辣素含量(6-姜酚、8-姜酚和10-姜酚)、汁液损失率和腐烂率为指标,考察保鲜剂(0、0.5、1.0、5.0和20.0μL/L)以及臭氧处理对小黄姜的保鲜效果及活性成分的影响。结果表明,不同浓度的1-MCP处理对于小黄姜有明显的保鲜效果,90 d贮藏期后,各1-MCP处理组腐烂率均低于9.5%,失重率低于6.5%,感官评价得分大于5分,而CK组腐烂率为21.8%,失重率为8.3%,感官评价得分低于5分。其中1.0μL/L 1-MCP处理组对小黄姜的保鲜效果最好,90 d贮藏期后的腐烂率为4.3%,失重率为6.4%,感官评价得分大于7分,3种姜酚成分的含量均高于对照组和其它1-MCP浓度组,对姜辣素类成分的影响最小,能保证小黄姜在贮藏期3个月内保持新鲜及活性成分稳定,因此,1μL/L 1-MCP联合ClO2和臭氧处理是一种高效且节约成本的鲜姜保鲜方式。
The prolong stage of Zingiberis rhizoma(90 d)was explored in this study. 1-MCP fumigation with different concentrations combined with ClO2(100 mg/L)and ozone(100 μL/L)treatment were constructed for ginger preservation at low temperature(1±0.3) ℃. During the storage,the decay rate,driage,sensory evaluation and three bioactive compounds(6-gingerol,8-gingerol,10-gingerol)contents were used to evaluate the preservation effect. Fresh ginger sample was divided into 0,0.5,1.0,5.0 and 20.0 μL/L 1-MCP treatment group. The results showed that all 1-MCP treatment groups exhibited positive effects during the whole storage period. After 90 d storage,the decay rate of all 1-MCP treatment groups were below 9.5%,the driage of all 1-MCP treatment groups were below 6.5% and the sensory evaluation value was above 5 score. However,the CK group was 21.8%,8.5% and below 5 score,respectively. The 1.0 μL/L 1-MCP treatment group showed the best preservation effect compared with other treatment groups. With 1.0 μL/L 1-MCP treatment,the decay rate of ginger was 4.3%,the driage of ginger was 6.4% and the sensory evaluation value above 7 score.Three bioactive compounds in ginger were higher than CK group and other 1-MCP treatment groups. Therefore,1.0 μL/L 1-MCP coupling with ClO2 and ozone treatment would be a high efficient and low cost method for fresh ginger preservation.
作者
邓青芳
马风伟
许粟
程永友
王瑞
DENG Qing-fang;MA Feng-wei;XU Su;Cheng Yong-you;Wang Rui(Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment of Guizhou Province,Guizhou Normal University,Guifang 550001,China;Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China)
出处
《食品工业科技》
CAS
北大核心
2020年第12期281-285,共5页
Science and Technology of Food Industry
基金
贵州省科技厅基础研究计划项目(黔科合基础[2019]1013号)
贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]291)
贵阳学院博士科研启动经费项目(GYU-ZRD[2018]-022,GYU-ZRD[2018]-021)
贵阳市科技局贵阳学院专项资金(GYU-KYZ[2018]01-20,GYU-KYZ[2018]01-16)
贵阳市科技局贵阳学院专项资金(GYU-KYZ[2019-2020]PT-09-05)。
关键词
鲜姜
贮藏期
1-MCP
姜酚
品质
保鲜
fresh ginger
preservation
1-methylcyclopropene
gingerol
quality
作者简介
邓青芳(1988-),女,硕士,实验师,研究方向:食品分析,E-maii:dqf_2012@126.com;通讯作者:马风伟(1984-),男,博士,副教授,研究方向:资源植物开发与利用,E-mail:mfw200422501212@163.com。
