钙和褐变抑制剂对鲜切菠萝影响的初步研究

研究的目的是筛选对鲜切菠萝颜色和硬度有重要影响的因子。试验采用正交设计,使用浓度为0%和0.5%的异抗坏血酸钠、柠檬酸、六偏磷酸钠、EDTA和氯化钙溶液浸泡菠萝扇片3分钟,振干表面溶液后用聚苯乙烯塑料托盘装(每盘5片,每片约25g)并用PVC膜包扎密封,在10℃下贮藏7天;分别在处理后的第1天和第7天测定菠萝片的L*、a*、b*和硬度。结果表明,在α=0.05水平下,只有异抗坏血酸钠显著抑制L*、a*、b*值的变化;所有5种试剂对鲜切菠萝硬度的影响均不显著。

An initial study on effect of calcium and antibrowning agents on fresh-cut pineapple

Orthogonal design was used to screen the factors that had important effect on the color and hardness of fresh-cut pineapple. Fresh pineapple wedges (about 25g per wedge) were treated with 0% and 0.5% sodium erythorbate, citric acid, sodium hexametaphosphate, ethylenediamine tetraacetic acid and calcium chlorite solutions for 3min. After the surface solution was removed by hand-shake, the wedges were packaged in polystyrene trays, covered with PVC film (5 wedges per tray) and stored at 10℃ for 7days. Lab and hardness values of fresh-cut pineapple wedges were tested on 1d and 7d, respectively. The results indicated that only sodium erythorbate reduced changes in Lab significantly at α=0.05. All the chemicals had no significant effect on hardness (α=0.05).