酸性氧化电位水对鲜切莲藕保鲜的效果

Effect of Acid Oxidation-potential Water on Preservation of Fresh-cut Lotus Root

以鲜切莲藕为试材,采用静态和动态电位水处理,研究了酸性氧化电位水(AOW)对鲜切莲藕中酶活性以及褐变的影响。结果表明:动态AOW处理的鲜切莲藕多酚氧化酶(PPO)、过氧化物酶(POD)残存酶活分别为33%、30%,动态AOW处理能更好地抑制酶的活性;经AOW处理的鲜切莲藕贮藏1周后,PPO和POD残存酶活为45.32%、43.43%,对照组褐变度(L值)下降了35%,莲藕色泽变暗,而经AOW处理的莲藕其褐变度值几乎不变,仍高达70.16。说明AOW显著抑制了鲜切莲藕的褐变,因此AOW处理较好地保护了鲜切莲藕的色泽和品质。

Taking fresh-cut lotus root as materials,the effect of dynamic and static AOW treatment on the the activity of the enzyme and the browning of fresh-cut lotus root were investigated.The results showed that the residual enzyme activity of Polyphenol oxidase（PPO） and Peroxidase（POD） were 33% and 30% by dynamic AOW treatment.The dynamic AOW treatment had a better inhibition on enzyme activity.After one-week＇s storage,the residual enzyme activity of PPO and POD were 45.32% and 43.43% by dynamic AOW treatment.The browning degree of the control group decreased by 35%,but the browning degree of AOW treatment was still as high as 70.16,almost not changed practically.The browning of fresh-cut lotus root was significantly inhibited by AOW treatment.Therefore the AOW treatment could well protect the color and quality of the fresh-cut lotus root.