摘要
[目的]探讨热处理技术应用于鸭儿芹保鲜的可行性。[方法]以新鲜的鸭儿芹为材料,采用前期研究出的漂烫条件对鸭儿芹进行护色处理,研究漂烫前后及贮藏期间鸭儿芹品质和生理的变化。[结果]试验表明,漂烫能使鸭儿芹保持较好的色泽,降低鸭儿芹的失重率;漂烫还可以钝化鸭儿芹组织中的酶活,使多酚氧化酶、过氧化物酶和过氧化氢酶都大幅度降低;同时,漂烫也导致了鸭儿芹组织中的维生素C、叶绿素和可溶性固形物含量都大幅度减少。[结论]研究可为鸭儿芹的贮藏保鲜和商业开发利用奠定理论基础。
[ Objective ] To discuss the feasibility of heat treatment applied in fresh keeping of Cryptotaenia japonica Hassk. [ Method ] With fresh C. japonica as the research material, color-preserving treatment was carried out under the conditions obtained in previous researches. Changes of quality and physiology of C.japonica were studied before and after blanching and during storage. [ Result] Blanching treatment had relatively good color-preserving effects of C. japonica, and reduced the weight-loss ratio of C. japonica. Enzyme activity of C. japonica was passivated after blanc- hing, so that the peroxidase, eatalase and polyphenol oxidase greatly reduced. At the same time, blanching significantly reduced the contents of Vc, chlorophyll and soluble solid in C.japonica. [ Conclusion] This research provides theoretical basis for the commercial development and utili- zation of fresh keeping of C. japonica.
出处
《安徽农业科学》
CAS
2016年第2期94-97,173,共5页
Journal of Anhui Agricultural Sciences
基金
安徽师范大学青年专项基金项目(2013qnzx61)
安徽师范大学2013年度本科教学质量提升计划项目
关键词
鸭儿芹
漂烫
品质
生理
Cryptotaenia japonica Hassk.
Blanching
Quality
Physiology
