没食子酸丙酯、壳聚糖对鲜切生姜保鲜特性的影响

Effects of Propyl Gallate and Chitosan on Preservation of Fresh-cut Ginger During Storage

试验研究了没食子酸丙酯(PG)、壳聚糖对鲜切生姜保鲜效果的影响。挑选无病虫害、无机械损伤的生姜,清洗去皮,用不锈钢刀切分成5mm薄片,用0.20%PG,1.50%壳聚糖和0.20%PG+1.50%壳聚糖3个不同溶液浸泡处理,以未加处理的鲜切生姜为对照组,在14℃(±1.0℃)恒温库中贮藏,每隔3天测定其失重率、褐变度、过氧化物酶(POD)活力、丙二醛含量、Vc含量、硬度、弹性以及咀嚼性的变化。结果表明:3种不同处理均能够在一定程度上延缓鲜切生姜失重率和丙二醛含量的升高,降低鲜切生姜的褐变速率,抑制POD活性;同时,3种不同处理均使得鲜切生姜的Vc含量和硬度维持在较高水平,而其咀嚼性和弹性保持在较低水平。3种不同处理相比较,0.20%PG+1.50%壳聚糖处理对鲜切生姜的保鲜效果最好。

In this experiment,the effects of propyl gallate（PG）and chitosan on preservation of fresh-cut ginger during storage are investigated.Select gingers without scab and mechanical deterioration as test materials.The gingers are cut into 5 mm-thickness sheets after rinsing and peeling.The fresh-cut gingers are socked with three different treatments,including 0.20% PG,1.50%chitosan and 0.20% PG＋1.50%chitosan,and fresh-cut gingers without any reagent are used as control.The fresh-cut gingers are stored at 14 ℃（±1.0 ℃）,then the changes of weight loss,browning degree,POD activity,MDA content,Vc content,hardness,elasticity and chewiness of fresh-cut gingers are determined.The results show that the three different treatments could delay the rise of weight loss and MDA content with a certain degree,reduce the browning speed,and inhibit the POD activity.At the same time,three different treatments could maintain the hardness and Vc content of fresh-cut gingers at a higher level and the chewiness and elasticity of fresh-cut gingers at a lower level.Compare with 0.20% PG and 1.50% chitosan,the effect of 0.20% PG ＋ 1.50%chitosan treatment on preservation of fresh-cut ginger is the best.