生姜提取液涂膜对鲜切苹果贮藏品质的动态变化

Dynamic Change of Ginger Flavonoids Film on Storage Quality of Fresh-cut Apples

以"红富士"苹果为试材,采用无菌蒸馏水、1%海藻酸钠、0.5%海藻酸钠+0.1%生姜提取液、1%海藻酸钠+0.1%生姜提取液4个处理,PE保鲜袋4℃下贮藏,研究了生姜提取液及其可食性复合膜对鲜切"红富士"苹果的贮藏品质的影响。结果表明:海藻酸钠+生姜提取液处理在阻止水分蒸腾,维持硬度,降低褐变程度,减少营养物质的损耗,抑制多酚氧化酶(PPO)活性和丙二醛(MDA)的积累,减少微生物侵染方面,其综合效果要优于仅用海藻酸钠涂膜的处理及无菌蒸馏水处理的鲜切苹果。通过模糊数学感官评价方法对不同处理的鲜切苹果进行评判,得出最佳组合为1%海藻酸钠+0.1%生姜提取液。

Taking Malus dornestica Borkh. cv. ＇Red Fuji＇ as test material, four treatments of sterile distilled water, 1% sodium alginate,0. 5% sodium alginate＋0. 1% ginger extract,1% alginate sodium＋0. 1% ginger extract were set and stored at 4℃ with PE fresh keeping bag to study the effect of edible composite film on the fresh-cut apple. The results showed that, compared with sterile distilled water, the quality of fresh-cut apple was improved significantly by the coating, which included maintaining the hardness;reducing the degree of browning, the loss of nutrients and the microbial infection;inhibiting the activity of polyphenol oxidase （PPO） and malonaldehyde （MDA） content. In the late of the storage,judged by fuzzy mathematics sensory evaluation methods to different processing fresh-cut apple, optimum edible coating combination was 1% sodium alginate＋0. 1% ginger extract.