| 纳他霉素处理对鲜切白萝卜品质的影响 |
| |
| 引用本文： | 黄镜如,张银肖,鲁晓翔.纳他霉素处理对鲜切白萝卜品质的影响[J].保鲜与加工,2019,19(2):36-40. |
| |
| 作者姓名： | 黄镜如 张银肖 鲁晓翔 |
| |
| 作者单位： | 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134;天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 |
| |
| 基金项目： | 天津市高校创新团队基金项目（TD13-5087） |
| |
| 摘 要： | 研究了纳他霉素处理对鲜切白萝卜品质的影响。首先,将鲜切白萝卜在浓度分别为0.05、0.08、0.10 g/L的纳他霉素溶液中分别浸泡3 min和5 min,定期测定其霉菌及酵母菌总数,筛选出最适浸泡浓度及时间。其次,采用喷雾和浸泡两种方式处理鲜切白萝卜,并定期对其失重率、硬度、VC含量、可溶性固形物含量、过氧化物酶(POD)活性、霉菌及酵母菌总数进行测定。试验结果表明:鲜切白萝卜采用0.10 g/L的纳他霉素溶液浸泡3 min是最佳的处理方式,与对照(不做处理)组相比,该处理的白萝卜失重率降低了18.9%,VC含量、可溶性固形物含量和硬度分别提高了50%、14.28%和9.2%,并能够抑制霉菌及酵母菌的生长繁殖及POD活性。适宜的纳他霉素处理可以延缓白萝卜组织衰老,有利于保持鲜切白萝卜贮藏期间的品质。
|
| 关 键 词： | 纳他霉素 处理方式 鲜切白萝卜 品质 |
Effect of Natamycin Treatment on Quality of Fresh-cut White Radish |
| |
| HUANG Jing-ru,ZHANG Yin-xiao,LU Xiao-xiang.Effect of Natamycin Treatment on Quality of Fresh-cut White Radish[J].Storage & Process,2019,19(2):36-40. |
| |
| Authors: | HUANG Jing-ru ZHANG Yin-xiao LU Xiao-xiang |
| |
| Institution: | (Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China) |
| |
| Abstract: | This paper studied the effect of natamycin on the quality of fresh-cut white radish. Firstly, fresh cut white radish was immersed in natamycin solution with concentration of 0.05 g/L, 0.08 g/L and 0.10 g/L for 3 min and 5 min, respectively, and the total amount of mold and yeast was measured regularly to determine the optimal soaking concentration and time. Secondly, fresh-cut white radish was treated by spraying and soaking, and its weight loss rate, hardness, VC content, soluble solid content, POD activity, total number of mold and yeast were measured regularly. Experimental results showed that the best treatment was soaking fresh-cut white radish in 0.10 g/L of natamycin solution for 3 min, compared with the control(no treatment) group, the weight loss rate of white radish reduced by 18.9%, the VC content, soluble solid content and hardness increased by 50%, 14.28% and 9.2%, respectively, and the growth,reproduction of mold and yeast and POD activity were inhibited. Which suggested that appropriate natamycin treatment could delay the aging of white radish tissue and maintain the quality of fresh-cut white radish during storage. |
| |
| Keywords: | natamycin treatment method fresh cut white radish quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
