| 不同包装材料对鲜切马铃薯的保鲜效果 |
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| 引用本文： | 覃海元,杨昌鹏,潘嫣丽,黄卫萍,陈智理.不同包装材料对鲜切马铃薯的保鲜效果[J].安徽农业科学,2009,37(33):16527-16528. |
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| 作者姓名： | 覃海元 杨昌鹏 潘嫣丽 黄卫萍 陈智理 |
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| 作者单位： | 广西农业职业技术学院食品工程系,广西南宁,530007 |
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| 基金项目： | 广西农业职业技术学院自然科学基金 |
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| 摘 要： | ［目的］研究不同包装材料对鲜切马铃薯的保鲜效果。［方法］马铃薯经挑选、去皮后切成1.5-2.0 cm厚的切片，用浓度1%的柠檬酸溶液浸泡护色3min后，放入塑料托盘中，分别用PE、PVDC和PP/PE保鲜膜或复合袋包装，放入5 ℃的冰柜里冷藏8d，当天及其后每2d检测1次样品。［结果］透气性差的PP/PE包装较其他材料更有利于延缓鲜切马铃薯中还原型抗坏血酸的减少，抑制褐变，同时延缓组织内丙二醛（MDA）的积累和电解质渗出率的增加，从而延缓其衰老。［结论］不同包装材料对鲜切马铃薯的保鲜效果有影响。
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| 关 键 词： | 鲜切马铃薯 包装 抗坏血酸 丙二醛 电解质渗出率 保鲜 |
Effects of Different Packaging Materials on Fresh-keeping of Fresh-cut Potatoes |
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| QIN Hai-yuan et al.Effects of Different Packaging Materials on Fresh-keeping of Fresh-cut Potatoes[J].Journal of Anhui Agricultural Sciences,2009,37(33):16527-16528. |
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| Authors: | QIN Hai-yuan |
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| Institution: | QIN Hai-yuan et al(Department of Food Engineering,Guangxi Agricultural Vocational , Technical College,Nanning,Guangxi 530007) |
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| Abstract: | Objective]The research aimed to study the fresh-keeping effects of different kinds of packaging materials on fresh-cut potatoes. Method]Potato were chosen, peeled and cut into pieces (1.5-2.0 cm). After being dipped in 1.0 % citric acid solution for 3 min, the potato pieces were placed in plastic trays, covered with PE, PVDC and PE/PP film respectively, and then stored at 5 ℃ for 8 days. The fresh-cut potatoes were measured at 0, 2, 4, 6 and 8 day respectively. Result]The results showed that PE/PP packaging with low gas-permeability could retain ascorbic acid, inhibit browning, slow down the accumulation of malondialdehyde (MDA) and electrolyte leakage, so as to slow down senescing. Conclusion]Different kinds of packaging materials had different fresh-keeping effects on fresh-cut potatoes. |
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| Keywords: | Fresh-cut potato Packaging Ascorbic acid MDA Electrolyte leakage Fresh-keeping |
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