摘要
以抗坏血酸、L-半胱氨酸、柠檬酸、氯化钙4种试剂作为鲜切马铃薯保鲜抗褐变的护色试剂,以海藻酸钠、壳聚糖、羧甲基纤维素钠3种为涂膜剂,包装方式有真空包装法、无菌水注液、护色液注液、涂膜剂注液4种包装方式进行筛选,以褐变程度作为考察指标,通过单因素试验及正交试验进行护色剂配方的优化。结果表明:优化的配方组成为:抗坏血酸0.004g/mL,柠檬酸0.006g/mL,L-半胱氨酸0.012g/mL,氯化钙0.001g/mL;涂膜剂中羧甲基纤维素钠和海藻酸钠都能起到抗褐变的作用且效果相似;包装方式中护色液注液对抑制马铃薯褐变效果最佳。
In this study,4kinds of reagent,AA,L-cys,CA and CaCl2,were used as antioxidant for fresh-cut pota-to,with three kinds of coating agents as Alginate sodium,Chitosan and Sodium Carboxymethyl Cellulose.Four kinds of packaging methods:vacuum packing,sterile water injection,browning inhibitor injection and coating a-gents injection.The degree of browning as an investigation index.Optimization of color protecting agent formulation by single factor test and orthogonal experiment.The results showed that the optimized formulation consisted of AA0.004g/mL,CA0.006g/mL,L-cys0.012g/mL,CaCl20.001g/mL.Sodium Carboxymethyl Cellulose and Alginate sodiumthese two kinds of coating agents have similar effects and can resist browning.And the best way of inhibiting the browning of potato is browning inhibitor injection.
作者
刘丽
徐洪岩
姜俊凤
Liu Li;Xu Hongyan;Jiang Junfeng(Potato Research Institute, Heilongjiang Academy of Agricultural Sciences, Keshan, Heilongjiang 161606)
出处
《中国林副特产》
2018年第6期23-25,共3页
Forest By-product and Speciality in China
基金
齐齐哈尔市科技局农业攻关项目(NYGG-201508)
关键词
马铃薯
鲜切
褐变
保鲜技术
Potato
Fresh-cut
Browning
Fresh-keeping technique
