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中国精品科技期刊2020
孔梦洁,张娇,李家兴,等. 高压二氧化碳处理对鲜切荸荠褐变的影响[J]. 食品工业科技,2021,42(15):283−288. doi: 10.13386/j.issn1002-0306.2020100062.
引用本文: 孔梦洁,张娇,李家兴,等. 高压二氧化碳处理对鲜切荸荠褐变的影响[J]. 食品工业科技,2021,42(15):283−288. doi: 10.13386/j.issn1002-0306.2020100062.
KONG Mengjie, ZHANG Jiao, LI Jiaxing, et al. Effect of High-pressure Carbon Dioxide Processing on Fresh-cut Chinese Water Chestnut Browning [J]. Science and Technology of Food Industry, 2021, 42(15): 283−288. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100062.
Citation: KONG Mengjie, ZHANG Jiao, LI Jiaxing, et al. Effect of High-pressure Carbon Dioxide Processing on Fresh-cut Chinese Water Chestnut Browning [J]. Science and Technology of Food Industry, 2021, 42(15): 283−288. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100062.

高压二氧化碳处理对鲜切荸荠褐变的影响

Effect of High-pressure Carbon Dioxide Processing on Fresh-cut Chinese Water Chestnut Browning

  • 摘要: 为了延长鲜切荸荠的贮藏周期,本文研究冷藏条件下高压二氧化碳(HPCD)处理对鲜切荸荠褐变的影响。鲜切荸荠经高压二氧化碳(1、2、4 MPa,31℃,5 min)处理后,放在4 ℃条件下冷藏8 d,测定其在贮藏期间的色泽、硬度、多酚氧化酶活性、过氧化物酶活性、苯丙氨酸解氨酶活性及多酚类物质的变化情况。结果表明,经2 MPa和4 MPa处理均可有效抑制鲜切荸荠的褐变,而2 MPa处理可更大程度地减缓硬度的降低。与对照组相比,不同压力处理均能激活多酚氧化酶、过氧化物酶,抑制苯丙氨酸解氨酶活性,延缓多酚类物质的积累。其中,经2 MPa处理组效果最佳,贮藏至第4 d,苯丙氨酸解氨酶活性和多酚含量分别较对照组低59.1%和46.1%。研究结果可为HPCD技术在抑制鲜切果蔬褐变方面的应用提供参考。

     

    Abstract: In order to prolong the storage period of fresh-cut Chinese Water Chestnut (CWC), the inhibitory effect of high-pressure carbon dioxide treatment on browning of fresh-cut CWC was studied in this paper. Fresh-cut CWC were treated with HPCD (1, 2, 4 MPa, 31 ℃, 5 min), and then storage at 4 ℃ for 8 d. The color, hardness, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, phenylalanine ammonia-lyase (PAL) activity and polyphenols were measured during storage. The results showed that the browning of fresh-cut CWC can be effectively inhibited by 2 MPa and 4 MPa treatment, while the hardness reduction can be slowed down by 2 MPa treatment to a greater extent. Compared with the control group, different treatments could activate activity of PPO and POD of fresh-cut CWC, inhibit PAL activity, and inhibit the accumulation of polyphenols. Therefore, the 2 MPa treatment group had the best effect, and PAL activity and polyphenol content decreased by 59.1% and 46.1%, respectively compared with the control group on 4th day. It can provide a reference for the application of HPCD technology in inhibiting browning of fresh-cut fruits and vegetables.

     

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