文章摘要
程顺昌,袁尔千,魏宝东,贾文涛,纪淑娟.乙醇复合抗坏血酸处理对鲜切苹果贮藏品质的影响[J].包装工程,2019,40(13):18-24.
CHENG Shun-chang,YUAN Er-qian,WEI Bao-dong,JIA Wen-tao,JI Shu-juan.Effect of Treatment by Ethanol Combined with Ascorbic Acid on Storage Quality of Fresh-cut Apple[J].Packaging Engineering,2019,40(13):18-24.
乙醇复合抗坏血酸处理对鲜切苹果贮藏品质的影响
Effect of Treatment by Ethanol Combined with Ascorbic Acid on Storage Quality of Fresh-cut Apple
投稿时间:2019-04-12  修订日期:2019-07-10
DOI:10.19554/j.cnki.1001-3563.2019.13.003
中文关键词: 鲜切  苹果  乙醇  抗坏血酸  贮藏保鲜
英文关键词: fresh-cut  apple  ethanol  ascorbic acid  storage and preservation
基金项目:“十三五”国家重点研发计划重点专项(2016YFD0400103)
作者单位
程顺昌 沈阳农业大学 食品学院沈阳 110866 
袁尔千 沈阳农业大学 食品学院沈阳 110866 
魏宝东 沈阳农业大学 食品学院沈阳 110866 
贾文涛 沈阳农业大学 食品学院沈阳 110866 
纪淑娟 沈阳农业大学 食品学院沈阳 110866 
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中文摘要:
      目的 为了研究乙醇处理对鲜切苹果贮藏品质的保鲜效果。方法 以鲜切‘寒富’苹果为材料,比较乙醇、乙醇复合抗坏血酸(Vc)溶液处理对鲜切苹果在4 ℃下贮藏品质的影响。分析鲜切苹果包装内的气体成分变化、可溶性固形物含量、硬度、颜色、质量损失率等品质指标,还对组织衰老进程、酚类物质代谢和活性氧代谢及微生物数量进行评价。结果 研究表明,体积分数为30%的乙醇溶液浸泡鲜切苹果能有效保持冷藏货架期间果实的硬度、可溶性固形物含量、较低的质量损失率,延缓果实组织表面颜色变化和褐变的发生;进一步研究显示,乙醇可能是通过抑制酚类物质的氧化分解,从而减少了醌类物质在组织中的积累;乙醇处理还有利于抑制果实组织中电导率的升高,此外经乙醇处理后,大肠菌群和菌落总数均显著小于对照组和复合处理组中的数量。结论 采用乙醇处理鲜切‘寒富’苹果,有利于保持果实的品质,并延缓衰老和褐变进程,从而延长了货架期。
英文摘要:
      The work aims to study the fresh-keeping effect of fresh-cut apples treated by ethanol regarding the storage quality. Fresh-cut "Hanfu" apples were used as materials to compare the effects of treatment by ethanol, ethanol and ascorbic acid (Vc) solution on the storage quality of fresh-cut apples at 4 ℃. The changes of gas composition, soluble solid content, hardness, color, mass loss rate and other quality indexes in fresh-cut apple packaging were analyzed. The tissue aging process, phenol metabolism, active oxygen metabolism and microbial quantity were also evaluated. Studies showed that, soaking fresh-cut apples in 30% (volume fraction) ethanol solution could effectively maintain the firmness, soluble solids content and lower mass loss rate of fruits during refrigerated shelf life, and delay the occurrence of color change and browning on the surface of fruit tissues. Further research showed that, ethanol might reduce the accumulation of quinone substances in tissues by inhibiting the oxidative decomposition of phenolic substances. Ethanol treatment was also beneficial to inhibit the increase of electrical conductivity in fruit tissue. In addition, after ethanol treatment, the total number of coliforms and colonies were significantly smaller than those in the control group and the composite treatment group. The fresh-cut "Hanfu" apple treated by ethanol is conducive to maintaining the apple quality and delaying aging and browning process, thus prolonging the shelf life.
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