D-SE处理对鲜切寒富苹果的保鲜效果

范林林; 赵宏侠; 冯叙桥; 李萌萌; 杨文晶; 张蓓

doi:10.13386/j.issn1002-0306.2015.02.061

D-SE处理对鲜切寒富苹果的保鲜效果

1. 渤海大学食品科学研究院辽宁省食品安全重点实验室
2. 沈阳农业大学食品学院

基金项目:

辽宁省科技厅重点项目(2011205001)；渤海大学人才引进基金项目(BHU20120301)；

详细信息

作者简介:
范林林 (1990-) , 女, 硕士研究生, 主要从事农产品贮藏加工与食品资源开发等方面的研究。;

冯叙桥 (1961-) , 男, 教授, 博士生导师, 主要从事果蔬贮藏加工与质量安全控制方面的研究。;

中图分类号: TS255.3
计量
- 文章访问数: 0121
- HTML全文浏览量: 012
- PDF下载量: 0194
出版历程
- 收稿日期: 2014-04-08

Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices

Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province
College of Food Science, Shenyang Agriculture University

摘要

摘要: 为研究D-异抗坏血酸钠（D-sodium erythorbate,D-SE）处理对鲜切苹果品质的影响,将1cm3鲜切寒富苹果块分别放入0.5%、1.0%、1.5%D-SE溶液中浸泡2min后沥干,用0.11mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2d测定与成熟衰老相关的生理生化指标。结果表明,D-SE处理可保持苹果切块的感官品质、延缓营养物质的下降、抑制微生物的繁殖,对鲜切苹果有较好的护色效果;1.5%D-SE溶液浸泡处理能在4℃贮藏8d内保持鲜切苹果的品质,有效延迟果肉褐化进程,抑制硬度和可溶性固形物、可滴定酸及抗坏血酸含量的下降,并能延缓相对电导率和丙二醛（malondialdehyde,MDA）含量的上升,降低与酶促褐变有关的多酚氧化酶（polyphenol oxidase,PPO）活性、提高过氧化物酶（peroxidase,POD）活性。
- D-SE /
- 鲜切苹果 /
- 感官品质 /
- 营养物质 /
- 微生物
Abstract: The effect of treatment with 0.5%, 1.0% or 1.5% sodium erythorbate solution for 2min on storage quality of fresh-cut ‘Hanfu ' apple slices was investigated. Apple slices were packed, after treatment, in 0.11 mm thickness of PE film bags and stored at 4℃ for quality and storage evalutation. Indexes that related to maturity and aging were measured every 2d during storage. The results indicated that treatment with sodium erythorbate could keep sensory quality, inhibit nutritional loss, and reduce microbial levels in the treated apple slices.Treatment with 1.5% sodium erythorbate exerted the best preservation effect for 8d at 4℃ with the process of flesh browning effectively delayed and browning degree reduced, which could decrease in hardness, TSS, titratable acids, VCand relative conductivity, and increase in MDA and activities of PPO and POD in the freshcut apple slices treated with 1.5% sodium erythorbate were all inhibited.
- sodium erythorbate /
- fresh-cut apple /
- sensory quality /
- nutritional ingredient /
- microorganism

HTML全文

参考文献(23)

[1]	覃海元, 杨昌鹏, Sanguansri C.D-异抗坏血酸钠处理对冷藏鲜切菠萝质量的影响[J].食品工业科技, 2006, 27 (8) :155-159.
[2]	李东梅.鲜切苹果保鲜性能研究[D].上海:东华大学, 2009.
[3]	Timbo B, Koehler K M, Wolyniak C, et al.Sulfites-a food and drug administration review of recalls and reported adverse events[J].Journal of Food Protection, 2004, 67 (8) :1806-1811.
[4]	姜爱丽, 钟璐, 胡文忠, 等.3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J].食品与发酵工业, 2010, 36 (7) :45-48.
[5]	Gonzalez-Aguilar G A, Ruiz-Cruz S, Cruz-Valenzuela R, et al.Physiological and quality changes of fresh-cut pineapple treated with anti-browning agents[J].LWT-Food Science and Technology, 2004, 37 (3) :369-376.
[6]	Martinez-Ferrer M, Harper C, Perez-Munoz F, et al.Modified atmosphere packaging of minimally processed mango and pineapple fruits[J].Journal of Food Science, 2002, 67 (9) :3365-3371.
[7]	Pilizota V, Sapers G M.Novel browning inhibitor formulation for fresh-cut apples[J].Journal of Food Science, 2004, 69 (4) :140-143.
[8]	程双, 胡文忠, 马跃, 等.鲜切甘薯酶促褐变调控的研究[J].食品工业科技, 2011, 32 (6) :158-161.
[9]	张虹, 王刚, 常杰, 等.D-异抗坏血酸钠在鱼类保鲜中的研究[J].中国食品学报, 1998, 2 (1) :70-76.
[10]	林君, 姜元欣, 黄春秋.D-异抗坏血酸钠在橄榄汁中的护色效果[J].南方农业学报, 2013, 44 (2) :308-311.
[11]	王修俊, 刘颖, 邱树毅, 等.复合磷酸盐食品添加剂对鲜切青苹果保鲜效果的研究[J].食品工业科技, 2008, 29 (8) :258-260.
[12]	曾文兵.可食性复合涂膜保鲜剂对延长鲜切苹果货架期的研究[J].食品科学, 2006, 27 (2) :262-265.
[13]	Pilar H M, Eva A, Valeria D V, et al.Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage[J].Food Chemistry, 2008, 110 (2) :428-435.
[14]	姜波, 范圣第, 刘长建, 等.菠萝中维生素C的高效液相色谱分析[J].大连民族学院学报, 2003, 5 (1) :52-53.
[15]	曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007.
[16]	于军香.壳聚糖涂膜对沂州木瓜贮藏品质的影响[J].食品科学, 2011, 32 (4) :264-267.
[17]	姜爱丽, 胡文忠, 代喆, 等.箱式气调贮藏对鲜切富士苹果抗氧化系统的影响[J].食品与发酵工业, 2011, 37 (10) :187-191.
[18]	Lamikanra O, Chen J C, Banks D, et al.Biochemical and microbial changes during the storage of minimally processed cantaloupe[J].Journal Agriculture Food Chemistry, 2000, 48 (12) :5955-5961.
[19]	Fan X T, Niemera B A, Mattheis J P, et al.Quality of freshcut apple slices as affected by low-dose lonizing radiation and calcium ascorbate treatment[J].Journal of Food Science, 2005, 70 (2) :143-148.
[20]	冯金霞, 何玲, 蒲雪梅.银杏叶提取液对鲜切“红富士”苹果品质的影响[J].西北农业学报, 2013, 22 (6) :92-97.
[21]	于有伟, 李惠, 邸金花, 等.壳聚糖植酸天然复合涂膜对鲜切莲藕保鲜效果的研究[J].中国食品学报, 2012, 12 (3) :131-136.
[22]	郑仕宏, 周文化, 李忠海, 等.鲜切砂梨加工技术的研究[J].食品与机械, 2006, 22 (6) :66-68.
[23]	Bruce R J, West C A.Elicitation of lignin biosynthesis and is operoxidase activity with induced systemic resistance of cucumber to colletotrichum lagenarium[J].Physiological Molecular Plant Pathology, 1982, 20 (8) :73-82.

施引文献

资源附件(0)

计量

文章访问数:
HTML全文浏览量:
PDF下载量:
被引次数: 0

D-SE处理对鲜切寒富苹果的保鲜效果

作者简介: 范林林 (1990-) , 女, 硕士研究生, 主要从事农产品贮藏加工与食品资源开发等方面的研究。; 冯叙桥 (1961-) , 男, 教授, 博士生导师, 主要从事果蔬贮藏加工与质量安全控制方面的研究。;

计量

出版历程

Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices

计量

出版历程

目录

作者简介:
范林林 (1990-) , 女, 硕士研究生, 主要从事农产品贮藏加工与食品资源开发等方面的研究。;

冯叙桥 (1961-) , 男, 教授, 博士生导师, 主要从事果蔬贮藏加工与质量安全控制方面的研究。;