摘要
探讨怀远石榴皮提取液对黄瓜保鲜效果的影响。分别将黄瓜放入石榴皮提取液、壳聚糖溶液及乳酸钙溶液中浸泡2min,以蒸馏水为对照,室温下进行保鲜实验,检测了不同时间段黄瓜的质量损失率、VC和丙二醛(MDA)的含量变化以及瓜体的软化腐烂情况,并对这三种保鲜液的保鲜效果进行比较。结果显示,三种保鲜液均可在不同程度上降低黄瓜的质量损失和VC的损失情况,减缓丙二醛(MDA)的增加量,抑制瓜体的软化腐烂。其中怀远石榴皮提取液的保鲜效果最好。
In order to explore the fresh-keeping effect of Huaiyuan pomegranate peel extracts on cucumbers,fresh cucumbers were dipped in extract solution from Huaiyuan pomegranate peel,chitosan solution and Calcium lactate solution for 2min,respectively. The samples dipped in distilled water for 2min was used as the control. These samples were stored at room temperature.Weight loss rate,VC content,MDA content,the wilting and decay rate in cucumbers were measured during storage periods.The results showed that the decline of the weight loss and VC were delayed in three treatments,the increase of MDA content was reduced,and the sensory quality was improved. Further,Huaiyuan pomegranate peel extract could significantly improve the preservation effect of cucumbers.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期335-338,共4页
Science and Technology of Food Industry
基金
安徽省教育厅自然科学研究项目(KJ2012Z243)
蚌埠学院优秀人才项目(院字[2009]107号)
安徽省高等学校省级食品科学与工程特色专业建设点(20101091)
安徽省食品科学与工程教学团队项目(20101094)
关键词
怀远石榴皮
提取液
黄瓜
保鲜
Huaiyuan pomegranate peel
extract
cucumber
preservation
