不同包装方式下莲藕皮节水提物对鲜切莲藕抑菌效果研究

Effect of water extract from lotus root skin and head on browning of fresh-cut lotus root under different package methods

鲜切莲藕作为一种营养健康的蔬菜越来越受消费者的青睐。然而鲜切莲藕在加工、运输及销售的过程中极易受微生物的污染,安全无污染的天然果蔬保鲜剂的开发与研究已越来越被重视。研究莲藕中的废弃物莲藕皮节水提物在不同包装方式下对鲜切莲藕菌落总数的影响,结果表明:莲藕皮节水提物对菌落总数的抑制效果不明显,初步表明莲藕皮节水提物不能用于鲜切莲藕抑菌保鲜剂开发。

Nutrition and health fresh-cut lotus root are more and more popular with the consumers. However,freshcut lotus root during processing,transportation and marketing are vulnerable to microbial contamination. Safe and pollution-free natural fruit and vegetable fresh-keeping agent have been more and more valued. In this paper the effect of water extract from lotus root skin and head on total bacterial count of fresh-cut lotus root under different package methods were studied. The result showed that the effect of water extract from lotus root skin and head on total bacterial count of fresh-cut lotus root under different package methods was non-significant. The water extract from lotus root skin and head fail to be developed for antimicrobial preservative of fresh-cut lotus root.