海藻酸钠处理对鲜切雪花梨生理生化的影响
目的 研究海藻酸钠涂膜对鲜切雪花梨外观, 质地及营养成分的影响。方法 以鲜切雪花梨为材料, 采用海藻酸钠(1%海藻酸钠+0.15%半胱氨酸+0.3%VC+0.6%醋酸)进行涂膜处理鲜切梨, 测定经涂膜处理后的鲜切雪花梨的生理生化指标。结果 雪花梨经过鲜切后在4 ℃和10 ℃贮藏期间, 海藻酸钠涂膜处理明显减轻了鲜切雪花梨的褐变程度, 抑制了多酚氧化酶和过氧化物酶的活性, 保持较高的硬度、可滴定酸和VC含量, 延缓了水分散失。结论 海藻酸钠处理较好地保持了贮藏期间鲜切雪花梨的外观和质地。
Objective To research the effects of sodium alginate treatment on appearance, texture and nutritional ingredient of fresh-cut Xuehua pears. Methods Fresh-cut Xuehua pears were used as materials. Physiological and biochemical indicators were measured by sodium alginate (1 % sodium alginate, 0.15 % L-cysteine, 0.3 % VC and 0.6 % acetic acid) treatment on fresh-cut Xuehua pears. Results During storage at 4 and 10 ℃, the sodium alginate treatment could alleviated browning, inhibited polyphenol oxidase (PPO) and peroxidase (POD) activity, maintained a high firmness, Vc content and titratable acid content. Conclusion The data suggested that sodium alginate composite film could remain quality and appearance of the fresh-cut Xuehua pear during storage period.
标题：海藻酸钠处理对鲜切雪花梨生理生化的影响
英文标题：Effects of sodium alginate treatment in physiology and biochemistry changes of fresh-cut Xuehua pears
作者：
田密霞 大连民族大学生命科学学院
胡文忠 大连民族大学生命科学学院
刘程惠 大连民族大学生命科学学院
王艳颖 大连民族大学生命科学学院
姜爱丽 大连民族大学生命科学学院
中文关键词:海藻酸钠,鲜切梨,贮藏,品质变化,
英文关键词:sodium alginate,fresh-cut pears,storage,quality changes,
发表日期：2015-06-23
|
