SONG Kang-hua, ZHANG Lu-bin, GU Hui, JIA Zhi-wei, CHANG Jin-mei. Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria[J]. Science and Technology of Food Industry, 2018, 39(4): 285-288,295.
Citation:
SONG Kang-hua, ZHANG Lu-bin, GU Hui, JIA Zhi-wei, CHANG Jin-mei. Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria[J]. Science and Technology of Food Industry, 2018, 39(4): 285-288,295.
SONG Kang-hua, ZHANG Lu-bin, GU Hui, JIA Zhi-wei, CHANG Jin-mei. Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria[J]. Science and Technology of Food Industry, 2018, 39(4): 285-288,295.
Citation:
SONG Kang-hua, ZHANG Lu-bin, GU Hui, JIA Zhi-wei, CHANG Jin-mei. Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria[J]. Science and Technology of Food Industry, 2018, 39(4): 285-288,295.
South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultral Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultral Products, Zhanjiang 524091, China
The effect of NaCl treatment on the inhibition of browning of fresh-cut Pueraria was studied in this paper,fresh-cut Pueraria were dipped into 0.1 mol/L NaCl solution respectively for 25 min and then were drained and packed with polyethylene and stored at constant temperature 5 ℃,physiological indexes related to fruit quality were evaluated. The results showed that,compared with the control group,the browning of fresh-cut Pueraria was inhibited to some degree by dealing with 0.1 mol/L NaCl. Total phenol content,and accumulation of malondialde were reduced,and the activity of PPO,POD and PAL were inhibited,thus delayed the browning of fresh-cut Pueraria.The browning of fresh-cut Pueraria was obviously correlated with total phenol content(p<0.01)and activity of PAL(p<0.05)and POD(p<0.05).Besides,the treatment of 0.1 mol/L NaCl could reduce the loss of nutrients by maintaining high content of total flavonoid.
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