摘要
以吕梁鲜切马铃薯作为原料,研究不同预涂膜处理对鲜切马铃薯贮藏品质的影响。采用液体石蜡和海藻酸钠溶液对鲜切马铃薯块进行预涂膜处理,研究了在4℃贮藏温度下鲜切马铃薯理化品质的变化。结果表明:与对照组相比,海藻酸钠和液体石蜡预涂膜处理均能有效地抑制鲜切马铃薯在贮藏过程中的呼吸作用,降低原料块茎的失重率、腐烂率,减少维生素C的消耗和还原糖的生成,抑制多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)的活性。预涂膜处理可以有效地延长鲜切马铃薯的贮藏期,其中海藻酸钠预涂膜处理保鲜效果更佳。
In this study,Lvliang fresh-cut potato was used as raw material to assess the effects of different precoating methods on the quality of stored fresh-cut potatoes.The physicochemical quality of fresh-cut potatoes was assessed upon precoating with liquid paraffin was and sodium alginate solution and storing at 4℃temperature.The results revealed that compared with control group,precoating with liquid paraffin wax and sodium alginate effectively inhibited the respiration of the potatoes during the storage process,reduced the raw material of tuber,weight loss rate,and decay rate,reduced the consumption of VC and production of reducing sugar,and inhibited the activities of polyphenol oxidase(PPO)and peroxidase(POD).The coating processing can effectively prolong the storage period of fresh-cut potatoes,and the effect of precoating with sodium alginate coating was better than that with liquid paraffin wax.
作者
胡盼盼
HU Pan-pan(Department of Life Science,Lvliang University,Lvliang 033000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第24期135-140,共6页
Food Research and Development
基金
吕梁市重点研发项目(农业领域)(2019NYGG-31)。
关键词
鲜切马铃薯
液体石蜡
海藻酸钠
预涂膜方式
贮藏
品质
fresh-cut potato
liquid paraffin
sodium alginate
precoating methods
storage
quality
作者简介
胡盼盼(1989-),男(汉),讲师,博士研究生,研究方向:食品科学。
