海藻酸钠处理对鲜切雪花梨生理生化的影响

Effects of sodium alginate treatment in physiology and biochemistry changes of fresh-cut Xuehua pears

中文关键词:  海藻酸钠  鲜切梨  贮藏  品质变化

英文关键词:sodium alginate  fresh-cut pears  storage  quality changes

中文摘要:

      目的 研究海藻酸钠涂膜对鲜切雪花梨外观, 质地及营养成分的影响。方法 以鲜切雪花梨为材料, 采用海藻酸钠(1%海藻酸钠+0.15%半胱氨酸+0.3%VC+0.6%醋酸)进行涂膜处理鲜切梨, 测定经涂膜处理后的鲜切雪花梨的生理生化指标。结果 雪花梨经过鲜切后在4 ℃和10 ℃贮藏期间, 海藻酸钠涂膜处理明显减轻了鲜切雪花梨的褐变程度, 抑制了多酚氧化酶和过氧化物酶的活性, 保持较高的硬度、可滴定酸和VC含量, 延缓了水分散失。结论 海藻酸钠处理较好地保持了贮藏期间鲜切雪花梨的外观和质地。

英文摘要:

      Objective To research the effects of sodium alginate treatment on appearance, texture and nutritional ingredient of fresh-cut Xuehua pears. Methods Fresh-cut Xuehua pears were used as materials. Physiological and biochemical indicators were measured by sodium alginate (1 % sodium alginate, 0.15 % L-cysteine, 0.3 % VC and 0.6 % acetic acid) treatment on fresh-cut Xuehua pears. Results During storage at 4 and 10 ℃, the sodium alginate treatment could alleviated browning, inhibited polyphenol oxidase (PPO) and peroxidase (POD) activity, maintained a high firmness, Vc content and titratable acid content. Conclusion The data suggested that sodium alginate composite film could remain quality and appearance of the fresh-cut Xuehua pear during storage period.