| 不同保鲜剂对桑葚贮藏期间品质的影响 |
| |
| 引用本文： | 张莉会,乔宇,陈学玲,吕红霞,刘璐,丁安子,石柳,汪超,廖李.不同保鲜剂对桑葚贮藏期间品质的影响[J].现代食品科技,2018,34(5):47-55. |
| |
| 作者姓名： | 张莉会 乔宇 陈学玲 吕红霞 刘璐 丁安子 石柳 汪超 廖李 |
| |
| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所;湖北工业大学生物工程与食品学院 |
| |
| 基金项目： | 农业部公益性行业（农业）科研专项-浆果贮藏与产地加工技术集成与示范（201303073） |
| |
| 摘 要： | 为了提高桑葚的贮藏品质,以大蒜提取液、壳聚糖进行涂膜,芳樟醇、香芹酚、丁香酚和1-MCP(1-甲基环丙烯)作为缓释保鲜剂对桑葚进行处理,研究其贮藏期品质的变化。实验结果表明:随着贮藏时间的延长,桑葚的营养成分和感官品质逐渐下降,经六种保鲜剂处理的桑葚可溶性固形物、可滴定酸、还原糖和Vc等营养成分显著高于对照组(p0.05),且能有效降低桑葚的腐烂率和失重率,抑制丙二醛(MDA)的上升,延缓多酚氧化酶(POD)和超氧化物气化酶(SOD)活性的降低。其中,经芳樟醇缓释处理的桑葚在贮藏期(9 d)内,腐烂率、失重率、可溶性固形物、可滴定酸、Vc含量和丙二醛(MDA)以及多酚氧化酶(POD)和超氧化物气化酶(SOD)活性等品质指标均优于其他保鲜剂,能最大程度抑制桑葚的腐败变质。
|
| 关 键 词： | 桑葚 保鲜剂 贮藏 品质 |
| 收稿时间： | 2017/12/12 0:00:00 |
Effects of Different Preservatives on the Quality of Mulberry during Storage |
| |
| ZHANG Li-hui,QIAO Yu,CHEN Xue-ling,LV Hong-xi,LIU-Lu,DING An-zi,SHI Liu,WANG Chao and LIAO Li.Effects of Different Preservatives on the Quality of Mulberry during Storage[J].Modern Food Science & Technology,2018,34(5):47-55. |
| |
| Authors: | ZHANG Li-hui QIAO Yu CHEN Xue-ling LV Hong-xi LIU-Lu DING An-zi SHI Liu WANG Chao and LIAO Li |
| |
| Affiliation: | (1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)(2.Hubei University of Technology Bioengineering and Food Institute, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(2.Hubei University of Technology Bioengineering and Food Institute, Wuhan 430064, China) and (1.Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) |
| |
| Abstract: | In order to improve the storage quality of mulberry, the garlic extract, chitosan coating, linalool, carvacrol, eugenol and 1-MCP (1-methylcyclopropene) were used as slow-release preservatives on the mulberry processing to investigate the change of quality during storage. The experimental results showed that with the extension of storage time, the nutritional components and sensory quality of mulberry gradually decreased. After the treatment of six kinds of preservative, the soluble solids, titratable acid, reducing sugar, Vc and other nutrients were significantly higher than the control group (p<0.05), and it could effectively reduce the rotting rate and the weight loss rate of mulberry, inhibit the increase of malondialdehyde (MDA), delay the decrease of polyphenol oxidase (POD) and superoxide dismutase (SOD) activity. Among them, the rotting rate, weight loss rate, soluble solids, titratable acid, Vc content and MDA, POD and SOD activity as well as other quality indicators of mulberry treated with linalool during the storage (9 D) were better than the other preservative, which could inhibit the corruption of mulberry to the greatest extent. |
| |
| Keywords: | mulberry preservative storage quality |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
