摘要
以"红富士"苹果为原料,用不同浓度的生姜提取液对鲜切苹果进行浸泡处理,通过测定贮藏期间生理生化指标和品质变化,研究了生姜提取液对鲜切"红富士"苹果贮藏品质的影响。结果表明:生姜提取液能显著降低失重率和褐变度,维持产品的硬度,减少可滴定酸的损失,有效抑制PPO活性及MDA的积累,较好地保持了鲜切"红富士"苹果的品质。其中,0.1g/mL的生姜提取液(总黄酮有效含量为19.947mg/g)处理效果最佳。
The effect of ginger extract on preservation of fresh-cut ＇Red Fuji＇ apple was researched under immersing process with different concentrations,and physiological-biochemical indexes and quality changes were determined during the storage period.The results showed that the weightlessness rate and browning degree of fresh-cut ＇Red Fuji＇ apple were significantly reduced,the hardness was maintained,and the acid titrations were reduced.The PPO activity and the accumulation of MDA were effectively inhibited.The best preservation effect was the 0.1 g/mL（the effective content of flavonoids was 19.947 mg/g） ginger extract.
出处
《北方园艺》
CAS
北大核心
2012年第3期157-160,共4页
Northern Horticulture
基金
国家现代苹果产业技术体系专项资助项目(nycytx-08-05-02)
关键词
生姜
提取液
鲜切苹果
保鲜
ginger
extract
fresh-cut apple
preservative
