摘要
为了保持鲜切桃块的色泽,延长其货架期,试验以久保和绿化9号桃为材料,研究了卡拉胶、羧甲基纤维素(CMC)、海藻酸钠涂膜及其两两复配处理对鲜切桃在5℃下贮藏期间的色泽及多酚氧化酶(PPO)活性变化的影响。结果表明:海藻酸钠涂膜抑制了Hunter L*值的下降和Hunter a*、b*值上升,抑制了PPO活性;而单一卡拉胶或CMC涂膜效果则不明显;不同涂膜材料复合后,减缓了桃块Hunter L*值的降低和Hunter a*、b*值的增大幅度,明显降低桃块的褐变程度及抑制酶活性,其中卡拉胶复配CMC的涂膜处理效果最佳。海藻酸钠和3种复合涂膜分别有效地抑制了久保桃和绿化9号桃的褐变。
In order to preserve the color of fresh-cut peach fruits and extend its shelf life,effects of three kinds of edible coatings (carrageenan,carboxymethyl cellulose(CMC),sodium alginate)and their combinations in two of them on qualities and oxidase activities of fresh-cut peache fruits during storage at 5℃were investigated.The results showed that sodium alginate coating reduced the decline in Hunter L*value and the increase in Hunter a*or Hunter b*value and inhibited Polyphenol Oxidase(PPO)activity in peaches,...
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第3期282-286,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
北京市农产品加工及贮藏工程重点建设学科资助项目(PXM2009_014207_078172)
北京市属高校中青年骨干教师培养计划项目(PMX2007_014207_044539)
果蔬生物与物理保鲜技术创新平台
关键词
贮藏鲜切果实
可食性涂膜
涂膜材料
桃
褐变
storage fresh-cut fruit
edible coatings
coated materials
peach
browning
