苹果多酚对鲜切莲藕品质及褐变的影响

doi:10.3969/j.issn.1004-1524.2019.09.20

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (9): 1549-1554.DOI: 10.3969/j.issn.1004-1524.2019.09.20

苹果多酚对鲜切莲藕品质及褐变的影响

张翰卿^1,2, 刘瑞玲², 吴伟杰², 邓尚贵¹, 郜海燕², 陈杭君^2,*

1.浙江海洋大学食品与医药学院,浙江舟山 316000;
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2019-02-18 出版日期:2019-09-25 发布日期:2019-10-11
通讯作者: *陈杭君,E-mail: spshangjun@sina.com
作者简介:张翰卿(1994—),男,浙江金华人,硕士研究生,研究方向为食品加工与安全。E-mail: 553974785@qq.com
基金资助:
国家现代农业产业技术体系 (CARS-24-E-01); 国家重点研发计划(2018YFD0401304); 浙江省万人计划人才培养项目(2018R52020); 浙江省重点研发计划(2019C02079); 浙江省农业科学院地方科技合作项目(LS20160008)

Effect of apple polyphenols on quality and browning of fresh-cut lotus root

ZHANG Hanqing^1,2, LIU Ruiling², WU Weijie², DENG Shanggui¹, GAO Haiyan², CHEN Hangjun^2,*

1. College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China

Received:2019-02-18 Online:2019-09-25 Published:2019-10-11

摘要/Abstract

摘要： 采用不同质量分数(0.1%、0.3%、0.5%)苹果多酚处理鲜切莲藕,通过测定低温贮藏期间色泽、脆度、抗坏血酸、总酚含量、多酚氧化酶和过氧化物酶活性等指标变化,研究苹果多酚对鲜切莲藕褐变及品质的影响。结果表明,苹果多酚处理显著抑制了鲜切莲藕褐变的发生,与其他处理组相比,0.1%苹果多酚处理保持了莲藕较好的色泽和脆度,延缓抗坏血酸和总酚含量的降解,减缓丙二醛含量的上升,抑制PPO和POD活性的升高。由此表明,苹果多酚处理可较好地保持鲜切莲藕的品质。

关键词: 苹果多酚, 鲜切莲藕, 褐变, 品质

Abstract: Fresh-cut lotus roots were treated with different concentrations (0.1%, 0.3%, 0.5%) of apple polyphenols to study its effects on the browning and quality by monitoring the changes of color, crispness, ascorbic acid and total phenolis content, the activity of polyphenol oxidase (PPO) and peroxidase (POD) during storage. The results showed that apple polyphenol treatment significantly inhibited the browning of fresh-cut lotus roots. Compared with other treatment groups, 0.1% apple polyphenol treatment maintained better color and brittleness of lotus root, delayed the degradation of the ascorbic acid and total phenolic, slowed down the increase of malondialdehyde content and inhibited the activities of PPO and POD. The results showed that apple polyphenol treatment could maintain the quality of fresh-cut lotus root.

Key words: apple polyphenol, fresh-cut lotus root, browning, quality

中图分类号:

S63
TS205

张翰卿, 刘瑞玲, 吴伟杰, 邓尚贵, 郜海燕, 陈杭君. 苹果多酚对鲜切莲藕品质及褐变的影响[J]. 浙江农业学报, 2019, 31(9): 1549-1554.

ZHANG Hanqing, LIU Ruiling, WU Weijie, DENG Shanggui, GAO Haiyan, CHEN Hangjun. Effect of apple polyphenols on quality and browning of fresh-cut lotus root[J]. , 2019, 31(9): 1549-1554.

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苹果多酚对鲜切莲藕品质及褐变的影响

Effect of apple polyphenols on quality and browning of fresh-cut lotus root

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