涂膜处理对鲜切山药褐变及抗氧化性的影响

Effect of Coating on Browning and Antioxidant Activity of Fresh-Cut Yam

为保持鲜切山药的色泽及抗氧化性,延长其货架期,研究壳聚糖、卡拉胶、海藻酸钠及复合涂膜剂对鲜切山药涂膜处理后,在5℃贮藏期间褐变及抗氧化性的影响。结果表明:壳聚糖1.57%+卡拉胶0.9%+海藻酸钠1.55%涂膜后,鲜切山药储存期间,可明显降低山药的褐变程度及抑制PPO的比活力,防止贮藏后期酚类物质的氧化,提高鲜切山药的整体抗氧化能力。

In order to preserve the color and antioxidant activity of fresh-cut yam and extend its shelf life, the effects of different types of coating treatment （chitosan alone, carrageenan alone, sodium alginate alone, and all of them） on browning degree and antioxidant activity of fresh-cut yam during storage at 5 ℃ were investigated. The results showed that a mixture of 1.57% chitosan, 0.9% carrageenan and 1.55% sodium alginate could inhibit PPO activity and reduce the browning degree of fresh-cut yam during storage, and prevent polyphenol oxidation and increase the total antioxidant activity of fresh-cut yam during the late period of storage.