不同浓度的没食子酸丙酯对鲜切生姜保鲜特性的影响

Effect of Propyl Gallatein Different Concentrations on Preservation of Fresh-cut Ginger Root

本文研究了没食子酸丙酯(PG)对鲜切生姜保鲜效果的影响。挑选新鲜,无病斑,无机械损伤,大小一致的生姜,清洗去皮,用不锈钢刀切分成5 mm厚薄片,分别采用0.10%、0.20%、0.30%没食子酸丙酯溶液浸泡处理,在14℃(±1.0℃)条件下贮藏。通过测定鲜切生姜的失重率、褐变度、可溶性固形物含量、Vc含量、丙二醛(MDA)含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、硬度、弹性以及咀嚼性的变化来研究PG对鲜切生姜保鲜效果的影响。结果表明:没食子酸丙酯溶液浸泡处理能够在不同程度上保持鲜切生姜的质地,降低鲜切生姜的失重率和MDA含量,延缓鲜切生姜的褐变,抑制PPO和POD的活性,同时使Vc、可溶性固形物含量和硬度维持在较高水平,而咀嚼性、弹性保持在较低的水平。其中,0.20%PG处理对鲜切生姜的保鲜效果最好。

In this study, the effect of propyl gallate （PG） on the preservation of fresh-cut ginger roots was investigated. Fresh ginger roots of similar size without scabs or mechanical wounding were selected for the study. The ginger roots were cut into 5-mm-thick section after cleaning and peeling, then soaked in 0.10%, 0.20%, and 0.30% PG and stored at 14 ℃ （±1.0 ℃）.The preservative effect of PG was evaluated by measuring weight-loss, degree of browning, soluble solid content, Vc content, malondialdehyde （MDA） content, polyphenol oxidase （PPO） activity, peroxidase （POD） activity, hardness, elasticity, and changes in degree of chewiness. The results showed that soaking in PG solution helped maintain the texture of flesh-cut ginger roots to a varying degree, reduced weight loss and MDA content, delayed the development of browning, and inhibited PPO and POD activities. Additionally, Vc content, soluble solid content, and hardness were maintained at a relatively high level, while chewiness and elasticity were maintained at a relatively low level. Among all the concentrations of PG tested, treatment with 0.20% PG provided best preservation result for flesh-cut ginger roots.