切片马铃薯护色及涂膜保鲜

研究了不同护色处理对去皮切片马铃薯护色效果的影响，并采用可食性膜对马铃薯切片进行涂膜保鲜。研究结果表明：护色效果最理想的护色液为1．5％柠檬酸 1．0％抗坏血酸 0．15％氯化钙。采用低功率微波辐射对抑制马铃薯多酚氧化酶活性也有明显的效果。护色的马铃薯后再经1．5％的壳聚糖或1．5％的海藻酸钠涂膜处理，在冷藏条件下贮藏1周，其外观色泽基本保持良好。

Browning control and film preservative technology of potato slice

The browning control technology and coating preservation effects on potato slices were studied. The result showed that dipped in color protected solution (1.5%citric+1.0%Vitc+ 0.15% CaCl 2 ),the browning of potato slice was effectively controlled. The activity of phenol oxidases in potato slice was inhibited by irradiating with the microwave. Then coated with edible film of 1.5% chitosan or 1.5% alginate, the potato slices could be stored for one week under refrigerated condition.