摘要
在蒲菜保鲜过程中,通过评价其外观品质及测定其可溶性固形物含量、总酸含量、呼吸强度、多酚氧化酶活性等指标,筛选最佳保鲜剂及最佳保鲜浓度和温度。结果表明:天然保鲜剂以植酸、雪鲜保鲜效果较佳,其最佳保鲜浓度分别为2.0%～2.5%、4.0%～4.5%,最佳保鲜温度为4～6℃;筛选的保鲜剂能有效地降低新鲜蒲菜的呼吸强度,抑制多酚氧化酶的活性,减缓蒲菜的褐变速度,较好地保护蒲菜的营养成分。
In order to screen the best preservatives and storage temperatures, the appearance quality of Typha latifolia′s, as well as its nutrient components, respiration intensity, polyphenol oxidase (PPO) activity, was determined during T.latifolia′s storage process. Results showed that the best natural preservatives were Phytic acid (PA) and Xuexian, and the appropriate storage conditions were as follows: 2.0%～2.5% PA, 4.0%～4.5% Xuexian, 4～6℃. Under these conditions, the respiration intensity, PPO activity and browning rate of fresh T.latifolia′s decreased significantly, which can help to keep the nutritional components in T.latifolia′s.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
2002年第4期75-78,共4页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省"九五"农业科技攻关项目(BE96448)
