摘要
该实验以山药为研究对象,测试了1、4、8、12、20℃这5种常见货架温度下鲜切山药产品在14 d贮藏期内包装袋内O_(2)和CO_(2)含量、表面褐变度、果肉硬度、总体感官质量、菌落总数、多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)、苯丙氨酸解氨酶(L-phenylalanine ammonia-lyase,PAL)指标的动态变化情况。结果表明,货架温度显著影响贮藏期各测试指标的动态变化趋势:1℃低温相较于其他处理更有利于鲜切山药货架期品质的保持,贮藏至14 d时产品外观色泽仍保持较好;而20℃常温条件下鲜切山药外观品质快速劣变,至第7天已丧失食用价值;所有样品在未添加外源抑菌处理条件下表现出较高的菌落总数含量,且随着贮藏期延长快速升高;鲜切山药货架期PPO和POD活性是PAL活性的10倍以上。该研究为明确不同货架温度下鲜切山药产品的品质劣变规律,制定合理的产品货架销售方案提供了参考依据。
Temperature is an important factor that affected the shelf-life quality of fresh-cut vegetables.Used yam as the research object,the dynamic changes of O_(2) and CO_(2) content,surface browning index,pulp hardness,over visual quality,total bacterial count,polyphenol oxidase(PPO),peroxidase(POD)and phenylalanine ammonia-lyase(PAL)in packaged fresh-cut yams under five common shelf-life temperatures of 1,4,8,12 and 20℃during 14 d storage were tested.The results showed that shelf-life temperature significantly affected the dynamic change trend of each measurement index during the storage period.And 1℃was more conducive to maintain the shelf-life quality of fresh-cut yams than other treatments,and its appearance color remained well after 14 d storage.However,the appearance of fresh-cut yams deteriorated rapidly at 20℃and lost its edible value on the 7th day.The total bacterial count of all samples which had no exogenous antibacterial treatment was higher and increased rapidly with the extension of storage time.The activity of PPO and POD were more than 10 times of PAL in fresh-cut yams during shelf-life storage.This research clarifies the quality deterioration law of fresh-cut yams under different shelf-life temperatures and provides information for making reasonable shelf-life sales plan in production.
作者
高佳
唐月明
罗芳耀
田玉肖
罗静红
GAO Jia;TANG Yueming;LUO Fangyao;TIAN Yuxiao;LUO Jinghong(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Ministry of Agriculture and Rural Afairs,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Southwest Region),Chengdu 610066,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第6期98-102,共5页
Food and Fermentation Industries
基金
四川省重点研发项目(2020YFN0039,2021YFQ0072)
四川省财政现代农业学科建设推进工程项目(2021XKJS066)。
关键词
鲜切山药
温度
品质
褐变
贮藏
fresh-cut yams
temperature
quality
browning
storage
