茄子鲜切片护色技术的研究

Research on technology of antibrowning of fresh eggplant slices

茄子是具备较高营养价值和药用价值的夏秋两季经常食用的蔬菜。利用茄子生产鲜切片是一种新兴的净菜生产方式。然而,鲜切茄片在贮藏和货架销售过程中发生褐变、萎蔫导致营养物质损失、品质劣变。使用保鲜护色剂是延缓组织衰老、延长货架寿命的有效措施。本文以几种常见天然护色剂复配,通过单因素试验和正交试验对茄子鲜切片的护色技术进行研究,结果表明各因素对茄子鲜切片护色效果的影响顺序为大蒜提取液>植酸>壳聚糖>抗坏血酸,最佳护色工艺条件为A3B2C1D3,即复合护色液的各成分配比为大蒜提取液8%、植酸0.2%、壳聚糖0.15%、抗坏血酸0.1%。方差分析表明大蒜提取液在0.1显著水平上达到了差异显著。

Production and consumption of fresh-cut vegetables has become the trend of modern society.Eggplant has a higher nutritionand medicinal value,and is often eaten in the summer and autumn.Fresh-cut eggplant slice brown and wilted during the storage lead to the loss of nutrients and quality deterioration.Color-protection was carried on to postpone aging and extend the shelf life.The technology and condition of color-protection were studied by the experiment of single factor and orthogonal design.The result showed that effect of color-protection factors from strong to weak by the garlic extract phytic acidchitosanvitamine C.The optimal color-protection＇s liquid was：8% of garlic extracts,0.2% of Phytic acid,0.15% of the Chitosan,0.1% of vitamine C.The analysis of variance showed that the garlic extracts reached a significant difference in the level of 0.1.