护色剂对鲜切莴笋褐变的影响

Effect of color-preserving reagent on browning of fresh-cut lettuces

运用正交试验方法确定最佳护色配方,研究其对鲜切莴笋贮藏期间品质变化的影响。结果表明,在鲜切莴笋贮藏过程中,用0.4%半胱氨酸、0.6%柠檬酸、0.7%抗坏血酸、1.5%氯化钙的复合护色液浸泡8min,能有效的抑制鲜切莴笋褐变,抑制PPO活性,提高鲜切莴笋的感官品质。

Applied the orthogonal experiment to get the most effective combinations of color-preserving liquids,and studied its influence on changes of quality of fresh-cut lettuces during storage period.The result shows that：it can inhibit the browning of fresh-cut lettuce effectively,maintained low PPO activity and improved the sensory quality of fresh-cut lettuce,for treating the fresh-cut lettuces 8 min using the compound reagent of 0.4% cysteine,0.6% citric acid,0.7% ascorbic acid,1.5% calcium chloride.