基于壳聚糖的复配天然保鲜剂对鲜切莲藕的冷藏保鲜效果

Effect of chitosan-based compound natural preservative on preserving quality of fresh-cut lotus root slices during refrigeration

为降低鲜切莲藕在冷藏过程中的酶促褐变和腐败变质,减少水分和营养物质损失,采用基于壳聚糖的复配天然保鲜剂对鲜切莲藕进行保鲜处理,以感官、色差、失重率、维生素C含量、可溶性固形物含量、多酚氧化酶活性、过氧化物酶活性、丙二醛含量和菌落总数为检测指标,分析该复配天然保鲜剂对鲜切莲藕4℃冷藏保鲜效果的影响。结果表明:与对照组相比,采用该复配天然保鲜剂处理的鲜切莲藕4℃贮藏12 d后,鲜切莲藕表面色泽鲜亮,失重率、PPO活性、POD活性、MDA和菌落总数均显著低于对照组,维生素C含量和TSS含量显著高于对照组。上述结果表明该复配天然保鲜剂可以提高鲜切莲藕的贮藏品质及抗氧化能力、抑制褐变和微生物增殖,从而延长冷藏保鲜期。

In order to research the preservative effect of chitosan-based compound natural preservation on fresh-cut lotus root slices refrigerated at 4℃,the sensory evaluation,chromatic aberration,weight loss rate,vitamin C content,total soluble solid(TSS)content,polyphenol oxidase activity(PPO),peroxidase activity(POD),malondialdehyd(MDA)content and the bacterial count of fresh-cut lotus root slices were analyzed during cold storage period.The results showed,compared with the controlled group,the surface color of the experimental group is bright,weight loss,PPO,POD,MDA and total bacterial count are lower than controlled group significantly.Vitamin C and TSS content are significantly higher than controlled group.These results indicate that the application of this chitosan-based compound natural preservation can improve the storage quality,it also can enhance the antioxidant capacity and inhibit the surface browning and microbial spoilage growth,to prolong the shelf life of fresh-cut lotus root slices during refrigeration.