超高压处理对鲜切雪莲果片保鲜效果的影响

研究超高压技术对鲜切雪莲果片的保鲜效果。将鲜切雪莲果分别采用100、200、300、4005、00 MPa压力,保压时间10 min,温度30℃条件下处理。在4℃条件下贮藏8 d,分析超高压处理对贮藏期间鲜切雪莲果的菌落总数、多酚氧化酶活性、色泽、硬度、可溶性固形物、可滴定酸和VC含量的影响。结果表明:30℃、300 MPa压力处理10 min后,可抑制与褐变相关的多酚氧化酶的活性,抑制微生物生长,产品在4℃条件下贮藏6 d后,仍然具有较好的感官品质和食用品质,表明该法是一种较好的鲜切雪莲果片的保藏方法。

Effects of Ultra-High Pressure on the Preservation of Sliced Fresh-cut Smallanthus Sonchifolius

Effects of Ultra-High Pressure(UHP) treatment on the preservation of sliced fresh-cut Smallanthus Sonchifolius were studied.The Slices fresh-cut Smallanthus Sonchifolius were treated with 100,200,300,400,500 MPa,with which pressure holding time was 10 min,temperature was 30 ℃.Then the treated samples were storaged at 4 ℃ for 8 days.The effects of UHP on colony count,relative activity of polyphenoloxidases(PPO),lightness,hardness,contents of total soluble solids(SSC),titratable acidity(TA) and VC content of sliced fresh-cut Smallanthus Sonchifolius were analysed during different storage time.The results showed that the UHP treatment of 30 ℃,300 MPa,10 min could effectively prevent the browning by inhibition of PPO relative activity,inhibit microorganisms growth.Treated samples which were stored at 4 ℃ for 6 days could still maintain a better sensory quality and edible quality.This study indicated that UHP treatment was a suitable technology for preservation of sliced fresh-cut Smallanthus Sonchifolius.