外源抗坏血酸对鲜切竹根姜保鲜特性的影响

Effects of exogenous ascorbic acid on fresh-keeping characteristics of fresh-cut Zhugen ginger

抗坏血酸是一种常见的抗氧化剂,对多种鲜切果蔬都具有良好的保鲜效果。本研究以不同浓度抗坏血酸溶液(0.5%、1%和1.5%)处理鲜切竹根姜,探究抗坏血酸对其保鲜特性的影响。结果表明:抗坏血酸处理能够延缓竹根姜内源维生素C、可溶性总糖含量的下降,抑制活性氧含量和褐变酶活性上升,有效保持鲜切生姜硬度、色泽等贮藏品质。至贮藏12 d,经1%抗坏血酸处理后的鲜切竹根姜内源维生素C、可溶性糖含量较对照分别提高70.66%和32.35%;过氧化物酶、多酚氧化酶活性分别降低41.52%和25.31%;同时过氧化氢、超氧阴离子、丙二醛含量和失重率也得到显著改善。研究结果对鲜切竹根姜的保鲜以及货架期的延长具有重要的参考应用价值。

Ascorbic acid is an antioxidant that has a good preservative effect on many fresh-cut fruits and vegetables.In this study,fresh-cut ginger was treated with different concentrations of ascorbic acid solution(0.5%,1%and 1.5%,respectively)to explore the effects of ascorbic acid on freshness keeping characteristics of fresh-cut ginger during storage.The results showed that ascorbic acid treatment could not only delay the reducing rate of endogenous vitamin C and total soluble sugar content in fresh-cut ginger,but also inhibit the increase of active oxygen content and browning enzymes activity.At the same time,ascorbic acid treatment could maintain storage quality of fresh-cut Zhugen ginger such as hardness and color.Compared with the control group,after stored for 12 d,the endogenous vitamin C and total soluble sugar content of fresh-cut Zhugen ginger treated with 1%ascorbic acid were increased 70.66%and 32.35%respectively,and peroxidase and polyphenol oxidase activity were decreased 41.52%and 25.31%,respectively.Hydrogen peroxide,superoxide anion,malondialdehyde content and weight loss rate were also significantly improved.The results have important application value on fresh-cut Zhugen ginger preservation and shelf-life extension study.