涂膜结合冷藏对鲜切甘薯抗氧化性的影响

刘玥; 李冉冉; 徐梦婷; 成纪予; 陆国权

doi:10.13386/j.issn1002-0306.2014.15.067

涂膜结合冷藏对鲜切甘薯抗氧化性的影响

浙江农林大学农业与食品科学学院浙江省农产品品质改良技术研究重点实验室

基金项目:

现代农业产业技术体系建设专项资金资助(CARS-11-B-18)；浙江省自然科学基金(LY13C200012)；全国大学生创新创业训练计划项目(201210341004)；浙江省大学生科技创新活动计划(新苗人才计划)(2012R412003)；

详细信息

作者简介:
刘玥 (1992-) , 女, 本科, 研究方向:农产品贮藏与加工。;

中图分类号: TS215
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出版历程
- 收稿日期: 2014-01-12

Effect of coating combined with cold storage on antioxidant activity of fresh-cut sweet potato

School of Agriculture and Food Science, Zhejiang Agriculture & Forestry University, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province

摘要

摘要: 为了保持鲜切甘薯的色泽及抗氧化性,延长其货架期,研究黄原胶、壳聚糖、海藻酸钠及羧甲基纤维素钠涂膜处理对鲜切甘薯贮藏期间色泽及抗氧化性的影响。结果表明,随贮藏时间延长,对照组的褐变程度不断加重,多酚含量和抗氧化活性明显降低;涂膜处理能明显降低褐变程度,防止贮藏后期酚类物质的氧化,从而减缓鲜切甘薯的整体抗氧化能力的下降程度。
- 鲜切甘薯 /
- 涂膜 /
- 色泽 /
- 抗氧化性
Abstract: In order to preserve the color and antioxidant activity of fresh-cut sweet potato and extend its shelf life, the effects of different types of coating treatment ( xanthan gum, chitosan, sodium alginate, and carboxymethyl cellulose sodium) on the color and antioxidant activity of fresh-cut sweet potato during storage were studied.The results showed that the browning degree increased during storage period of blank treatment, and the polyphenol content and the antioxidant activity decreased obviously, but coating treatment could reduce the browning degree markedly, and prevent polyphenol oxidation and delay the decreasing degree of the total antioxidant activity of fresh-cut sweet potato during the late period of storage.
- fresh-cut sweet potato /
- coating /
- color /
- antioxidant activity

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参考文献(9)

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