作　　者： ; ; ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《食品工业科技》 2014年第9期320-323,共4页

摘　　要： 目的:研究不同贮藏温度对藕带保鲜的影响。方法:以湖北特色蔬菜藕带为材料,将藕带分别置于4、6、8、10℃贮藏,定期检测藕带的褐变度、电导率、丙二醛(MDA)和水分含量、多酚氧化酶(PPO)活性和脆度等指标的变化。结果:藕带在4℃贮藏时褐变度最高,细胞损伤最严重,表明低温对藕带组织造成较严重的冷害,不利于藕带的保鲜;8℃和10℃贮藏时藕带PPO酶活较高,细胞损伤较严重,脆度较低,感官品质严重下降,不利于藕带的保鲜贮藏。6℃贮藏时,藕带的PPO酶活水平较低,脆度保持较好,有助于延缓藕带组织的衰老。结论:6℃比较适合藕带的保鲜,过低或过高的温度都不利于藕带的保鲜贮藏。 Objective.To study the effect of different temperature on the storage quality of lotus sprouts.Method：A single factor test of lotus sprouts in Hubei area was conducted to measure the browning, water content, relative conductivity, MDA content, PPO activity and firmness by taking lotus sprouts storied at 4,6,8,10℃.Results. As browning degree and cell damage of lotus sprouts was highest at 4℃, it meant low temperature which might cause chilling injury of lotus sprouts was not suitable for lotus sprouts storage.Lotus sprouts had high PPO activity and low firmness when stored at 8℃ and10℃, but low PPO activity and high firmness at 6℃.Conclusion：6℃ was optimum for lotus sprouts storage, while neither lower nor higher temperature was good for preserved lotus sprouts.

关 键 词： 藕带 贮藏 温度保鲜

领　　域： [轻工技术与工程] [轻工技术与工程]