| 二氧化氯对仔姜保鲜效果的影响 |
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| 引用本文： | 唐继兴,徐斌,赵垚垚,林琼,戴琪,齐淑宁,林星宇,段玉权.二氧化氯对仔姜保鲜效果的影响[J].食品工业科技,2023,44(5):316-321. |
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| 作者姓名： | 唐继兴 徐斌 赵垚垚 林琼 戴琪 齐淑宁 林星宇 段玉权 |
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| 作者单位： | 1.中国农业科学院农产品加工研究所，北京 1001932.新疆农业科学院农产品贮藏加工研究所，新疆乌鲁木齐 8300913.沈阳农业大学食品学院，辽宁沈阳 1108664.浙江大学生物系统工程与食品科学学院，浙江杭州 310058 |
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| 基金项目： | 国家重点基础研究发展规划（2019YFC1604504-3）；中国农业科学院农业科技创新工程项目（CAAS-ASTIP-2022-IFST） |
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| 摘 要： | 为明确二氧化氯对仔姜保鲜效果的影响，以新鲜仔姜为试材，在室温条件下，用80 mg/L二氧化氯处理，以去离子水作为对照，分别浸泡10 min，自然风干后在4 ℃条件下贮藏28 d。结果表明，二氧化氯处理显著降低了仔姜在整个贮藏期内的呼吸速率和腐烂率，延缓了可溶性固形物（TSS）的下降，明显降低了过氧化氢（H2O2）和丙二醛（MDA）的含量。同对照组相比，二氧化氯处理明显增强了超氧化物歧化酶（SOD）和过氧化物酶（POD）的活性。以上结果说明，二氧化氯通过增强抗氧化能力保持仔姜贮藏期间品质。
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| 关 键 词： | 仔姜 二氧化氯 采后 贮藏品质 |
| 收稿时间： | 2022-03-21 |
Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger |
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| TANG Jixing,XU Bin,ZHAO Yaoyao,LIN Qiong,DAI Qi,QI Shuning,LIN Xingyu,DUAN Yuquan.Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger[J].Science and Technology of Food Industry,2023,44(5):316-321. |
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| Authors: | TANG Jixing XU Bin ZHAO Yaoyao LIN Qiong DAI Qi QI Shuning LIN Xingyu DUAN Yuquan |
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| Affiliation: | 1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China2.Research Institute of Agricultural Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China3.School of Food Science, Shenyang Agricultural University, Shenyang 110866, China4.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China |
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| Abstract: | The study explored the effect of exogenous chlorine dioxide (ClO2) treatment on retaining freshness of post-harvest fresh ginger. The fresh tender ginger were treated with 80 mg/L ClO2 at room temperature for 10 min, and the rest were soaked in distilled water for 10 min as control, then stored at 4 ℃ for up to 28 days. The results showed that ClO2 treatment suppressed the respiration rate, reduced decay rate, delayed the decrease of soluble solids (TSS) and decreased the content of hydrogen peroxide (H2O2) and malondialdehyde (MDA) during the entire storage time. Compared with the control, ClO2 treatment significantly enhanced the enzymes activities of superoxide dismutase (SOD) and peroxidase (POD). The research indicated that ClO2 maintained the storage quality of fresh tender ginger by promoting the antioxidant capacity. |
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