植酸魔芋葡甘聚糖混合涂膜液对黄秋葵保鲜探究

Study on Preservation for Okra by the Mixture of Phytic Acid and Konjac Glucomannan

为延长黄秋葵保鲜期,通过单因素试验和正交试验优化其保鲜工艺:秋葵在由0.05%植酸、2 g/L二氧化氯、0.3%改性魔芋葡甘聚糖组成的复合涂膜液中浸渍1 min。自然晾干后装于保鲜袋中常温下进行MA自然气调贮藏,并于贮藏期第3天对保鲜袋刺孔。最后检测秋葵储藏期间的叶绿素、纤维素、VC、MDA质量分数和商品率。结果表明:以未使用保鲜剂的黄秋葵为对照,优化工艺下保鲜处理能显著(p<0.05)延缓黄秋葵VC和叶绿素质量分数的降低、抑制纤维素和MDA质量分数增加、促进商品率提高。在贮藏的第19天, VC仍保持在61%,超过未涂膜组的4倍;叶绿素质量分数是0.095 mg·g^(-1),是未涂膜组15倍;纤维素质量分数是0.72%,不到未涂膜组30%;MDA质量分数为对照组的59%;商品率可达到80%,是未涂膜组8倍。试验说明该保鲜处理能有效延缓黄秋葵采后的成熟衰老。

To lengthen the preservation period of Okra, the following preservation progress for Okra was optimized by means of single factor experiment result and orthogonal test, which was that the preservatives were made of 0.3% modification Konjac Glucomanna, 0.05% phytic acid and 2 g/L ClO2. The Okras were coated and impregnated for 1 min by preservatives. Then, they were air dried. At room temperature, they were stored in MA modified atmosphere packaging with the helping of acanthoporing the bags at the third day during storage period. The content of chlorophyll, cellulose, VC, MDA and the commodity rate of Okra were detected in the Okra stored at the optima storage environment in the end. The test results showed that compared with Okra without preservative, decrease of VC and chlorophyll content could be delayed significantly, increase of cellulose and MDA could be inhibited remarkably, increase of cellulose and MDA could be inhibited markedly, and increase of Okra commodity rate could be promoted significantly in the Okra coated by preservatives(p<0.05). At the nineteenth day, when Okras were stored, the followed conclusion was drawn in preservative Okra. The 61% content of VC could be maintained, which was more 4 times than the control group;The chlorophyll content was 0.095 mg·g^(-1), which was as 15 times much as the the control group;The cellulose content was 0.72%, which was less than 30% of the control group;The content of MDA was as much as 59% of the control group;The commodity rate of Okra could reached 80%, which was as much as 8 times of the control group. So the progress of Okra aging after pick could delayed validly throu the preservation parameter in this paper.