可食性涂膜包装对鲜切马铃薯褐变抑制的研究

Study on the Inhibition of Fesh-cut Potato Browning after the Treatment with Edible Films

选用卡拉胶、壳聚糖、海藻酸钠为主要原料作为涂膜原料,对马铃薯进行涂膜处理。低温下冷藏,分别对马铃薯进行褐变度、色差值、多酚氧化酶活性及感官色泽测定。并与马铃薯护色剂处理作对照,以比较其褐变抑制效果。

With carragheenan,chitosan and sour seaweed as the major edible raw material of films,a coating preservation reagent for fresh-cut potato was manufactured. The effect of preventing browning degree for fresh-cut potato during cold storage were compared through testing browning degree,color difference, the polyphenol oxidize the enzyme activity and visual color. At the same time, it was compared with the fresh-cut potato treated with the selected browning inhibitorcolor.