摘要
以粤北北乡香芋为试材,研究鲜切香芋在不同包装材料下的贮藏效果及生化变化。结果表明,在4℃贮藏温度下,与对照(普通塑料薄膜包装)、聚乙烯塑料薄膜(PE)包装相比,贮藏的前12天,真空包装(VP)能较好地保持鲜切香芋的可溶性固形物含量(TSS)和淀粉含量,褐变度、丙二醛(MDA)含量和多酚氧化酶的活性较低,而超氧化物歧化酶活性较高。随着贮藏时间延长,聚氯乙烯塑料薄膜(PVC)包装的鲜切芋头,酚类物质含量及丙二醛(MDA)含量低于其他包装,超氧化物歧化酶(SOD)活性最高,TSS和淀粉含量、多酚氧化酶(PPO)活性与VP处理的接近。总体看来,VP处理适合鲜切芋头的短期低温贮藏,PVC包装适合鲜切芋头的较长期贮藏。
Storage effects and biochemical changes of different package treatments on fresh-cut taros were studied using ＂beixiang＂ taros as specimen. The results showed that compared with control （ plastic-film package ） , polyethylene film （ PE ） package, and polyvinyl chloride film （ PVC, 0. 03mm ） package, vacuum package （VP） treatment can keep higher total solid solution （TSS） content and starch content, has lower browning degree, MDA content, and PPO activity, but higher SOD activity when stored in 4℃ for 12 days. With the storage time increased, the total phenolic and MDA content were lower, SOD activity was higher in PVC package than the other packages, while the TSS and starch content, PPO activity was as much as the VP＇s. It indicated that VP was adapted to the short-time cold storage and PVC package was favorable for a long-time cold storage.
出处
《包装工程》
CAS
CSCD
北大核心
2007年第7期9-11,共3页
Packaging Engineering
基金
香港铭源基金资助项目(314-140446)
关键词
鲜切
香芋
包装
贮藏
生化变化
fresh-cut
taro
package
storage
biochemical changes
