| 不同处理对鲜切莴苣褐变及贮藏品质的影响 |
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| 引用本文： | 刘云芬,廖玲燕,段振华,普红梅,宋慕波,帅 良.不同处理对鲜切莴苣褐变及贮藏品质的影响[J].保鲜与加工,2020,20(4):15-20. |
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| 作者姓名： | 刘云芬 廖玲燕 段振华 普红梅 宋慕波 帅 良 |
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| 作者单位： | 贺州学院食品与生物工程学院/食品科学与工程技术研究院，广西 贺州 542899;云南省农业科学院农产品加工研究所，云南 昆明 650200 |
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| 基金项目： | 国家自然科学基金资助（31860457）；广西自然科学基金项目（2018GXNSFBA281118）；贺州市创新驱动发展专项项目（贺科创PT1907006） |
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| 摘 要： | 以莴苣为研究材料,以10 g/L L-抗坏血酸、5 g/L柠檬酸、0.2 g/L水杨酸和0.2 g/L阿魏酸处理鲜切莴苣,去离子水浸泡为对照组,通过测定褐变度、总酚、类黄酮、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性及苯丙氨酸解氨酶(PAL)活性,探讨不同抗褐变剂对鲜切莴苣褐变的影响。结果表明,4种抗褐变剂处理均能够有效抑制酶促褐变有关酶活性的升高,减少多酚物质的含量,降低褐变度,有效地保证了鲜切莴苣的贮藏品质,其中0.2 g/L阿魏酸处理的效果最好。
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| 关 键 词： | 鲜切莴苣 抗褐变剂 褐变 贮藏品质 |
Effects of Different Agents on Browning and Storage Quality of Fresh-Cut Lettuce |
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| Abstract: | Fresh-cut lettuce was treated with 10 g/L L-ascorbic acid, 5 g/L citric acid, 0.2 g/L salicylic acid and 0.2 g/L ferulic acid, and at the same time with deionized water as control, the browning degree, total phenols, flavonoid, and acivity of polyphenol oxidase, peroxidase and phenylalnine ammonialyase were measured, to study the effect of different anti-browning agents on fresh-cut lettuce browning. The results showed that four anti-browning agents could effectively inhibit the increase of activity of enzymes related to browning, decrease the content of polyphenols, reduce the browning degree to ensure the storage quality of fresh-cut lettuce. The treatment with 0.2 g/L ferulic acid had the best effect. |
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| Keywords: | fresh-cut lettuce anti-browning agent browning storage quality |
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