摘要
随着人们生活水平的提高,鲜切果蔬凭借自身的优势开始进入人们的视线,鲜切马铃薯由于其丰富的营养和方便性被人们广泛应用。鲜切马铃薯在去皮和切割过程中,细胞组织结构会受到损伤,引发一系列的生理代谢变化,这些变化对马铃薯的品质质量及色泽都产生很大影响,最主要的是切割会诱导酶促褐变反应的快速发生,使鲜切马铃薯的外观品质迅速降低。本文综述了鲜切马铃薯褐变发生的机理,同时对国内外控制鲜切马铃薯褐变技术的方法进行归纳,总结了物理、化学等不同方法的研究进展并提出相应建议,为后续鲜切马铃薯的研究提供参考。
With the improvement of people’s living standards,fresh-cut fruits and vegetables have begun to enter people’s eyes with their own advantages.Fresh-cut potatoes are widely used by people due to their rich nutrition and convenience.During peeling and cutting of fresh-cut potatoes,the cell structure will be damaged and a series of physiological and metabolic changes will be caused.These changes will have a great impact on the quality and color of potatoes.The most important thing is that cutting will induce an enzymatic browning reaction to occur quickly and the appearance quality of fresh-cut potatoes will decrease rapidly.In this paper,the mechanism of browning of fresh-cut potatoes was reviewed.Meanwhile,the methods of controlling browning of fresh-cut potatoes at home and abroad were summarized.The research progress of different methods such as physics and chemistry was summarized,and corresponding suggestions were put forward to provide reference for the subsequent research of fresh-cut potatoes.
作者
葛佳慧
胡文忠
管玉格
冯可
崔京春
赵蕾
张越
管磬馨
GE Jia-hui;HU Wen-zhong;GUAN Yu-ge;FENG Ke;CUI Jing-chun;ZHAO Lei;ZHANG Yue;GUAN Qing-xin(College of Life Science,Dalian Nationalities University,Dalian 116600,China;Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《食品工业科技》
CAS
北大核心
2019年第7期296-300,306,共6页
Science and Technology of Food Industry
基金
"十三五"国家重点研发计划项目(2016YFD0400903)
国家自然科学基金项目(31471923
31172009)
国家"十二五"科技支撑计划项目(2012BAD38B05)
关键词
鲜切马铃薯
褐变机理
控制方法
fresh-cut potato
browning mechanism
control method
