摘要
以鲜切雪莲果为试材,研究80%O(2高氧)和5%O2+5%CO2(低氧)处理对鲜切雪莲果冷藏货架期品质的影响。结果表明:高氧处理能显著延缓雪莲果果肉硬度、TA(可滴定酸)、SSC(可溶性固形物)和Vc的损失,并有效抑制PPO(多酚氧化酶)活性,使总酚含量保持在较高水平;减少膜脂过氧化物MDA(丙二醛)的积累。其中,货架期8天VC含量为1.7mg/100g,高于对照2倍。
To investigate the effects of high O2 and low O2 atmospheres on the quality and texture of fresh-cut Smallanthus Sonchifolius,the fruits pieces were storaged at 4 ℃ for 8 days.Compared with the control,high O2 treatment maintained the firmness,TA,SSC,and VC contents .At the same time,High O2 treatment restained PPO activity,keep a high level of total phenolic as well as reduced the accumulation of MDA.The results indicated that,Vc contents of Smallanthus Sonchifolius treated with high O2 was 1.7 mg/100 g which was two times than that in control after 8 days.
出处
《中国农学通报》
CSCD
北大核心
2009年第20期72-75,共4页
Chinese Agricultural Science Bulletin
基金
国家"十一五"支撑计划项目"农产品物流包装与标准化技术研究-果蔬保鲜包装技术"(2006BAD22B12)
云南省"十五"重点攻关课题"云南省名特优果蔬贮运保鲜增值工程技术开发"(2005YX26)
关键词
雪莲果
高氧
鲜切
品质
Smallanthus Sonchifolius
high oxygen
fresh-cut
quality
