| MAP对轻度加工茭白贮藏过程中生理变化的影响 |
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| 引用本文： | 周涛,许时婴. MAP对轻度加工茭白贮藏过程中生理变化的影响[J]. 食品科学, 2006, 27(10): 564-567 |
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| 作者姓名： | 周涛 许时婴 |
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| 作者单位： | 南京师范大学食品系； 江南大学食品学院 |
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| 摘 要： | 本文研究结果表明:高密度聚乙烯材料包装袋内能维持适当浓度的低氧和高二氧化碳,在轻度加工茭白短期常温贮藏中能较好地保持茭白的嫩度。主要原因是MAP可延缓轻度加工茭白常温贮藏期间呼吸作用,降低轻度加工茭白中PAL和POD的活性,抑制轻度加工茭白中木质素的合成,延缓了茭白的老化速率。MAP还有利于提高VC的保留率。同时减少茭白表皮叶绿素的合成,从而延缓了茭白的绿化速率。
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| 关 键 词： | 轻度加工 茭白 硬度 |
| 文章编号： | 1002-6630（2006）10-0564-04 |
| 收稿时间： | 2006-08-20 |
| 修稿时间： | 2006-08-20 |
Effects of MAP on Physiological Changes of Minimally Processed Water Bamboo Shoot |
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| ZHOU Tao,XU Shi-ying. Effects of MAP on Physiological Changes of Minimally Processed Water Bamboo Shoot[J]. Food Science, 2006, 27(10): 564-567 |
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| Authors: | ZHOU Tao XU Shi-ying |
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| Affiliation: | 1.Department of Food, Nanjing Normal University, Nanjing 210097, China; 2.School of Food and Technology, Southern Yangtse University, Wuxi 214036, China |
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| Abstract: | Effect of MAP on quality of minimally processed water bamboo shoot was investigated. Package with high density polyethylene could maintain higher concentration of carbon dioxide and lower oxygen, therefore it could maintain better tenderness of minimally processed water bamboo shoot. It is due to MAP could inhibit the respiration and also could decrease activities of PAL and POD and synthesis of chlorophyll in water bamboo shoot, so it could delay the rate of toughness. MAP could maintain higher level of vitamin C of minimally processed water bamboo shoot. |
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| Keywords: | minimally processed water bamboo shoot physiological changes |
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