| 不同保鲜剂处理对山药贮藏品质的影响 |
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| 引用本文： | 姜瑜倩,李喜宏,贠娟,李罡,周亚洲,邓小丁. 不同保鲜剂处理对山药贮藏品质的影响[J]. 食品工业科技, 2012, 33(9): 402-404,420 |
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| 作者姓名： | 姜瑜倩 李喜宏 贠娟 李罡 周亚洲 邓小丁 |
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| 作者单位： | 1. 天津科技大学食品工程与生物技术学院,天津,300457
2. 湖南原地现代农业发展有限公司,湖南长沙,410000 |
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| 基金项目： | 天津市科技计划项目(10ZHXPJH00700) |
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| 摘 要： | 研究了在温度18～20℃、相对湿度40%环境下,1-MCP(1-甲基环丙烯)、TBZ(特克多)、壳聚糖等保鲜剂处理对山药品质的影响。每20d测定样品的多酚氧化酶(PPO)酶活性、总酚含量、丙二醛(MDA)含量、相对电导率、硬度、可溶性固形物(SSC)等指标。结果表明,壳聚糖涂膜处理对山药储藏的效果最佳,PPO、总酚、MDA、相对电导率、SSC、硬度等指标均优于其他处理。贮藏至第120d,衰老指标MDA、相对电导率分别为0.68μmol/L、35.97%,对照为0.95μmol/L、38.79%。1-MCP和TBZ处理对山药保鲜也有一定作用,但效果不如壳聚糖。
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| 关 键 词： | 山药 保鲜剂 贮藏保鲜 衰老生理 |
Effect of different preservatives on the storage of yams |
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| JIANG Yu-qian,LI Xi-hong,YUN Juan,LI Gang,ZHOU Ya-zhou,DENG Xiao-ding. Effect of different preservatives on the storage of yams[J]. Science and Technology of Food Industry, 2012, 33(9): 402-404,420 |
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| Authors: | JIANG Yu-qian LI Xi-hong YUN Juan LI Gang ZHOU Ya-zhou DENG Xiao-ding |
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| Affiliation: | 1.College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;2.Hunan Roundear Characteristic Agriculture Developing Co.,Ltd.,Changsha 410000,China) |
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| Abstract: | The effects of different preservatives(1-MCP,TBZ,chitosan)on the preservation of yam were investigated.Physiological indexes including polyphenol oxidase(PPO),total phenolic content,malondialdehyde(MDA)content,electric conductivity,total soluble solids(SSC)and hardness were measured every 20 days regularly.The results showed that the quality of yams treated with chitosan was the best,whose PPO,TP,MDA,EC,SSC and hardness were significantly better than the control.The senescent indexes of MDA and electric conductivity were 0.68μmol/L and 35.97%,and those of the control were 0.95μmol/L and 38.79% respectively.1-MCP and TBZ treatments also had effects on preservation of yams to some extent but not as well as chitosan treatment. |
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| Keywords: | yam preservative preservation ageing physiology |
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