壳聚糖/竹叶抗氧化物复合处理对鲜切生姜保鲜效果的影响

目的：为研究壳聚糖（chitosan，CTS）/竹叶抗氧化物（antioxidant of bamboo leaves，AOB）复合处理对鲜切生姜保鲜效果的影响。方法：将鲜切生姜分别采用蒸馏水、0.3% AOB、1.5% CTS以及0.3% AOB＋1.5% CTS浸泡处理 5 min，取出沥干分装于市购的聚乙烯保鲜袋中，置于（14±1.0）℃恒温库中贮藏，每5 d测定各项生理生化指标。结果：与对照组相比较，3 种不同处理均能对鲜切生姜起到不同程度的保鲜效果；均能抑制鲜切生姜的褐变；减缓VC含量的下降，抑制营养物质的损失；减少丙二醛的积累；抑制微生物生长；维持良好的硬度、弹性、咀嚼性，抑制生姜质构品质的下降。同时，CTS与AOB复合处理能够有效抑制鲜切生姜细胞内含物的破坏及质壁分离现象的发生。结论：在研究的3 种不同处理方式中0.3% AOB＋1.5% CTS处理效果最为明显，其次是1.5% CTS处理组，0.3% AOB处理组的保鲜效果不显著。

Effects of Chitosan/Bamboo Leaf Antioxidant Treatments on the Quality of Fresh-Cut Ginger during Storage

Purpose: To examine the effects of chitosan (CTS) and antioxidant of bamboo leaves (AOB) applied individually
and in combination on the quality of fresh-cut ginger during storage. Methods: Fresh-cut ginger slices were soaked in
distilled water, 0.3% AOB, 1.5% CTS and 0.3% AOB + 1.5% CTS solution, respectively, for 5 min, and then taken out
and drained before being packaged in a polyethylene (PE) film and stored in a refrigerator at (14 ± 1.0) ℃. Physiochemical
indicators were measured every 5 days during the storage period. Results: Compared with control, all of the three treatments
could affect the preservation of fresh-cut ginger to varying degrees. The three treatments inhibited the development of
browning, delayed the decrease in VC content, reduced the accumulation of MDA content, inhibited the growth of microbes,
maintained good hardness, springiness, chewiness, and restrained texture deterioration of fresh-cut ginger. The CTS +
AOB treatment restrained the destruction of cellular inclusions in fresh-cut ginger and the development of plasmolysis.
Conclusions: The treatment of 0.3% AOB + 1.5% CTS showed the best effect on the preservation of fresh-cut ginger,
followed by the 1.5% CTS treatment. The 0.3% AOB treatment did not show any apparent effect on the preservation of
fresh-cut ginger.