乙醇及热处理对鲜切荸荠褐变的影响

以延缓鲜切荸荠在贮藏过程中的褐变并延长其货架期为目的,研究了贮藏温度为4 ℃时,乙醇浸泡及热处理对鲜切荸荠色差、褐变度、总酚含量、苯丙氨酸解氨酶、多酚氧化酶和过氧化物酶等指标的影响。结果表明,几种处理延缓鲜切荸荠褐变效果为:联合处理>乙醇处理>热处理。与对照组相比,乙醇处理中PAL和POD的活性较低,热处理及联合处理组可以降低酚类物质含量。因此,乙醇可能通过抑制PAL和POD活性来延缓荸荠褐变,而热处理及联合处理可能通过降低总酚含量和抑制PAL活性、PPO活性延缓荸荠褐变。

Effect of Ethanol and Heat Treatment on Fresh-Cut Chinese Water Chestnut Browning

In order to control the browning of fresh-cut water chestnut during storage and prolong its shelf life,the effect of ethanol soak and heat treatment on the aberration,browning degree,total phenolic content,L-phenylalanine ammonia-lyase,polyphenol oxidase and peroxidase of fresh-cut water chestnut in 4 ℃ were studied.The results showed that the treatment effect of delaying the browning of fresh-cut chinese water chestnut was in order of combinative treatment,ethanol treatment and heat treatment.Compared with the blank group,ethanol treatment inhibited the activity of PAL and POD,so that its preservation effect was better than heat treatment;heat treatment and combinative treatment reduced the activity of PAL and the synthesis of phenols,inhibited the activity of PPO in water chestnut,and thus treatments got the purpose which inhibit the browning of fresh-cut water chestnut.