真空处理对鲜切莲藕褐变控制的效果
目的 探讨真空条件对控制鲜切莲藕褐变的影响。方法 通过测定4 ℃常压和真空两种条件下鲜切莲藕L*值、呼吸强度、Vc和丙二醛含量及褐变度等生理生化指标, 研究真空条件对鲜切莲藕品质的影响。结果 与相同温度下的常压贮藏相比, 真空显著有利于鲜切莲藕感官品质保持, 减慢L*值的下降和Vc的损失, 抑制呼吸强度、丙二醛和褐变度的上升, 并能有效抑制多酚氧化酶(PPO)和过氧化物酶(POD)的活性。结论 真空处理能够显著抑制鲜切莲藕贮藏期间的褐变进程。
Objective To investigate the effect of vacuum processing on browning control of fresh-cut lotus root. Methods The physiological and biochemical indexes including L* value, respiration intensity, the content of Vc and malondialdehyde, and browning degree of fresh cut lotus roots under normal pressure and vacuum condition both at 4 ℃ were detected. Results Compared with the atmospheric pressure, vacuum processing could significantly slow down the decreasing rate of L * value and Vc, and the increasing rate of browning degree, inhibit the respiratory intensity, and reduce the methane dicarboxylic aldehyde (MDA) content as well as the activities of polyphenol oxidase (PPO) and peroxidase (POD) at early stage of storage. Conclusion Vacuum processing can significantly inhibit the browning of fresh cut lotus root during storage.
标题：真空处理对鲜切莲藕褐变控制的效果
英文标题：Effect of vacuum processing on browning control of fresh-cut lotus tubes
作者：
张心怡 南京农业大学食品科技学院
曹娜 南京农业大学食品科技学院
杜传来 安徽科技学院食品药品学院
姜丽 南京农业大学食品科技学院
郁志芳 南京农业大学食品科技学院
中文关键词:鲜切莲藕,真空处理,褐变控制,
英文关键词:fresh-cut lotus tube,vacuum processing,browning control,
发表日期：2015-06-25
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