复合保鲜剂对鲜切天麻贮藏品质的影响

Effects of Compound Preservatives on Storage Quality of Fresh-cut Gastrodia elata

目的通过探究复合保鲜剂对鲜切天麻保鲜效果的影响,为鲜切天麻采后保鲜提供参考依据。方法以鲜切天麻为实验材料,采用四因素三水平正交实验考察茶多酚、柠檬酸、抗坏血酸、壳聚糖复配对鲜切天麻感官评价的影响,以鲜切天麻感官评价为控制指标,筛选出适宜鲜切天麻的复合保鲜剂配方。结果复合保鲜剂的最佳配方为茶多酚质量分数1.25%,柠檬酸质量分数0.50%,抗坏血酸质量分数0.20%,壳聚糖质量分数0.90%。与采用清水处理相比较,该复合保鲜剂在4℃下贮藏15d,能有效维持鲜切天麻的硬度和色差L*值,延缓其天麻素和多糖含量的下降,保持鲜切天麻PPO活性和POD活性。结论复合保鲜剂能有效地保持鲜切天麻的商品价值,可用于鲜切天麻采后保鲜。

The work aims to study the effects of compound preservatives on the preservation effect of fresh-cut Gastrodia elata, in order to provide reference for its postharvest preservation. With fresh-cut Gastrodia elata as the experimental material, L9(34) orthogonal experiments were used to investigate the effects of tea polyphenol, citric acid, ascorbic acid and chitosan on the sensory evaluation of fresh-cut Gastrodia elata. With the sensory evaluation of fresh-cut Gastrodia elata as the control indicator, the formula of compound preservatives suitable for fresh-cut Gastrodia elata was screened. The optimal formula of compound preservatives was 1.25%(mass fraction) tea polyphenols, 0.50%(mass fraction) citric acid, 0.20%(mass fraction) ascorbic acid and 0.90%(mass fraction) chitosan. Compared with the fresh water treatment, the compound preservatives stored at 4 ℃ for 15 days could effectively maintain the hardness and chromatic aberration L* value of fresh-cut Gastrodia elata, delay the decline of gastrodin and polysaccharide content, and maintain the PPO activity and POD activity of fresh-cut Gastrodia elata. The compound preservatives can keep the commodity value of fresh-cut Gastrodia elata, which can be used for the postharvest preservation of fresh-cut Gastrodia elata.