摘要
通过正交实验研究了由柠檬酸,氯化钙,抗坏血酸,水杨酸组成的复合保鲜剂对桃果实的保鲜效果。结果表明:四种试剂的最优组合是1g/L柠檬酸+4g/L氯化钙+1g/L抗坏血酸+0·05g/L水杨酸;在常温下最佳复合保鲜剂有效抑制了桃果实的呼吸强度,降低腐烂率,尤其对减少桃果实失重,保持果肉硬度效果极显著(p<0·01);复合保鲜剂还能提高过氧化物酶(POD)活性,抑制多酚氧化酶(PPO)活性,从而达到延缓果实衰老,抑制果肉褐变的效果。
Orthogonal experiment was designed to investigate the effectiveness of fresh- keeping agents composed of citric acid,calcium chloride,ascorbic acid and salicylic acid. The results showed that the best combination of the four chemicals was 1g/Lcitric acid＋4g/Lcalcium chloride＋1g/L ascorbic acid＋0.05g/L salicylic acid. At normal temperature,the best combination slowed down respiratory rate and rot rate,especially kept firmness and decreased the weight losses of juicy peach fruits markedly（p〈0.01）.The fresh- keeping agents heightened POD activity and inhibited PPO activity and could delay peaches’ senility and inhibit fresh browning of peaches.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期324-326,共3页
Science and Technology of Food Industry
基金
浙江省重大专项和优先主题重点项目(2007C12087-A1)
关键词
桃
保鲜
品质
生理
juicy peach
fresh-keeping
quality
physiology
