作　　者： ; ; ; ; (潘泽川）;

机构地区： 福建农林大学食品科学学院

出　　处： 《长江蔬菜》 2012年第4期74-77,共4页

摘　　要： 研究了浓度分别为0.4%和0.6%的魔芋葡甘聚糖液态保鲜膜处理对5℃低温条件下贮藏的麻竹笋的保鲜效果。试验结果表明,经过魔芋葡甘聚糖保鲜膜涂膜处理的麻竹笋生理代谢活性缓慢,呼吸速率得到有效的抑制,水分散失量小,蛋白质、还原糖含量分解速率降低,营养成分得到了有效的维持,苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)活性贮藏保鲜期内变化幅度小,纤维素、木质素含量的增加量小,老化进程显著低于对照。其中以0.6%魔芋葡甘聚糖保鲜膜保鲜效果最佳。 In this paper,bamboo shoots（Dendrocalamus latiflorus Munro） were dipped respectively in the concentration of 0.4% and 0.6% konjac glucomannan liquid and then stored at 5℃,to study fresh-keeping effects of konjac glucomannan liquid films on D.latiflorus Munro in low temperature.The results showed that,konjac glucomannan treatments resulted in alleviating physiological metabolism activity,effectively inhibiting respiratory rate,decreasing water loss,and reducing protein and sugar decomposition rate of D.latiflorus Munro,and the treatments effectively maintained the nourishment composition.The activity of phenylalanine ammonia-lyase（PAL） and peroxidase（POD） changed little during the storage,with the cellulose and lignin content increased slight,thus the konjac glucomannan treatments possessed a lower degree of aging process compared with the control.The konjac glucomannan treatments had good fresh-keeping effects on bamboo shoots,and the concentration of 0.6% konjac glucomannan liquid film possessed the best effect.

关 键 词： 魔芋葡甘聚糖 涂膜保鲜 麻竹笋 低温贮藏

领　　域： [轻工技术与工程] [轻工技术与工程]