摘要
鲜切马铃薯由于含有大量的酚类物质,存在去皮后极易褐变的问题。为探寻马铃薯初加工后抑制褐变的绿色安全新技术,试验选用臭氧水进行清洗处理,通过分析与褐变相关的酶活、营养物质的含量和果实褐变症状变化,研究不同浓度的臭氧水处理对鲜切马铃薯褐变的抑制效果。将鲜切的马铃薯置于4组不同浓度的臭氧水溶液CK(0 mg/L)、T1(1.07 mg/L)、T2(1.61 mg/L)、T3(2.14 mg/L)处理10 min后于0℃贮藏。与CK组相比,臭氧水处理组对马铃薯过氧化物酶和多酚氧化酶的活性均有良好的抑制作用。其中,以1.61 mg/L浓度下臭氧水处理的去皮马铃薯的抑制褐变效果最明显,并有效延缓与褐变相关的抗坏血酸过氧化物酶的活性,提高马铃薯亮度,维持马铃薯总酚含量和单宁含量处于较高水平。
Due to the large amount of phenolic substances,fresh-cut potatoes have a problem of browning after peeling.In order to explore the green safety new technology of inhibiting browning after initial processing of potato,this experiment used ozone water for cleaning treatment.The inhibitory effects of different concentrations of ozone water treatment on browning of fresh-cut potatoes were studied by analyzing the enzyme activities,nutrient content and fruit browning symptoms associated with browning.The fresh-cut potatoes were divided into 4 groups on average and treated with different concentrations of aqueous ozone solution CK(0 mg/L),T1(1.07 mg/L),T2(1.61 mg/L),T3(2.14 mg/L)for 10 minutes and then stored at 0°C.The ozone water treatment groups had a good inhibitory effect on the activity of potato peroxidase and polyphenol oxidase compared with the CK group.Among them,fresh-cut potatoes treated with ozone water at a concentration of 1.61 mg/L had the most obvious browning-inhibiting effect,and effectively delayed the activity of ascorbate peroxidase associated with browning,increased brightness,and maintained the total phenolic and tannin content at a high level.
作者
董成虎
纪海鹏
张慧杰
高元惠
贾凝
张娜
张晓军
陈存坤
于晋泽
DONG Cheng-hu;JI Hai-peng;ZHANG Hui-jie;GAO Yuan-hui;JIA Ning;ZHANG Na;ZHANG Xiao-jun;CHEN Cun-kun;YU Jin-ze(National Engineering Technology Research Center for Preservation of Agriculture Product,Key Laboratory of Agricultural Product Storage and Preservation of the Ministry of Agriculture,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;College of Food Engineering and Biotechnology,State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Guojia Agricultural Products Preservation Productivity Promotion Company,Tianjin 300384,China;Tianjin Yuandong Refrigeration Equipment Manufacturing Company,Tianjin 300384,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期100-105,共6页
Food Research and Development
基金
十三五重点研发（2016YFD0400903-05、2018YFF0213605-2）
天津市林果现代产业技术体系创新团队（ITTFPRS2018009）
天津市科技计划项目（17YFYZCG00010）
天津市自然科学基金青年项目（16JCQNJC14800）
天津市农业科技成果转化与推广项目（201701100、201602090）
天津市农业科学院院长基金（17014、17011）
贵州省科技计划项目（黔科合成果[2016]4035号）
关键词
臭氧水
马铃薯
褐变
酶活
品质
ozone water
potato
browning
enzyme activity
quality
