不同处理对贮藏期鲜切马铃薯的护色作用

Effect of different treatment on color protectors of fresh-cut potatoes during storage

为探究天然护色剂对鲜切马铃薯的作用效果,采用10 g/L柠檬酸(citric acid,CA)、6 g/L甜菜碱(betaine,GB)和6 g/L茶多酚(tea polyphenols,TP)为材料,以鲜切马铃薯的褐变指数值(browning index,BI),多酚氧化酶(polyphenol oxidase,PPO)活性、过氧化物酶(peroxidase,POD)活性、苯丙氨酸解氨酶(phenylalanine ammonialyase,PAL)活性、总酚含量、丙二醛(malondialdehyde,MDA)含量和抗氧化能力为指标,研究0-12 d内各试验组的护色效果。结果表明,CA、GB和TP处理对鲜切马铃薯酶促褐变均有不同程度的抑制效果,其中CA处理对鲜切马铃薯BI值、PAL活性及总酚含量抑制作用显著;GB处理对MDA含量抑制作用突出;TP处理对PPO、POD活性抑制作用明显,对抗氧化能力提升显著。本研究结果可为鲜切果蔬保鲜提供依据。

To explore the effect of natural color protectors on fresh-cut potatoes,10 g/L citric acid(CA),6 g/L betaine(GB)and 6 g/L tea polyphenols(TP)were used in the experiments.Browning index(BI),polyphenol oxidase(PPO)activity,peroxidase(POD)activity,phenylalanine ammonialyase(PAL)activity,total phenol content,malondialdehyde(MDA)content and antioxidant capacity were used as indicators.The color protection effects of each experiment group were studied within 0 to 12 days of storage.The results showed that CA,GB and TP treatments had different inhibitory effects on enzymatic browning of fresh-cut potatoes,and CA treatment significantly inhibited BI value,PAL activity and total phenol content of fresh-cut potatoes.GB treatment significantly inhibited MDA activity of fresh-cut potatoes.TP treatment significantly inhibited the activities of PPO and POD,and improved the antioxidant capacity of fresh-cut potatoes.This study can provide a basis for the preservation of fresh-cut fruits and vegetables.