壳聚糖对鲜切莲藕酶促褐变相关因子的影响

Effects of Chitosan Coating on Factors Relating to Enzymatic Browning of Fresh-Cut Lotus Root Slices

为探讨壳聚糖对鲜切莲藕的酶促褐变抑制机理,在4℃下对鲜切莲藕进行壳聚糖涂膜保鲜试验,研究了不同质量分数(1%、2%)壳聚糖对鲜切莲藕品质的影响和酶促褐变相关因子的影响。结果表明:壳聚糖处理显著抑制了鲜切莲藕贮藏过程中的褐变和水分损失,保持较高的维生素C和总酚含量,显著抑制了超氧阴离子(O2·-)和过氧化氢(H2O2)的积累,保持较高的过氧化氢酶(CAT)活性,并显著抑制了多酚氧化酶(PPO)和过氧化物酶(POD)活性。且2%的壳聚糖处理效果更好。

The effects of chitosan coating of fresh-cut lotus root slices on the quality and relating factors in enzymatic browning were studied to explore the mechanism of chitosan in inhibition of enzymatic browning of fresh-cut lotus roots.Fresh-cut lotus root slices were coated with chitosan in different concentrations （ 1%, 2%） and then stored at 4℃.The results showed that chitosan treatment significantly inhibited the increase of browning degree and weight loss rate, and maintained higher vitamin C and total phenolic content.Chitosan coating significantly inhibited the production of superoxide free radicals （ O2 · -） and H2 O2 content,maintained high catalase activity,and significantly inhibited the activity of polyphenol oxidase and peroixdase during stor-age.Treatment with 2%chitosan showed better effect.