近冰温贮藏对真空包装鲜切莲藕色泽与气味物质的影响

Effects of near freezing point storage on color and volatile substances of fresh-cut lotus root in vacuum packing

中文关键词:  鲜切莲藕  真空包装  近冰温  色泽  气味物质

英文关键词:fresh-cut lotus root  vacuum packing  near freezing point  color  volatile substances

中文摘要:

      目的 分析近冰温(0℃)贮藏对真空包装鲜切莲藕的色泽和气味物质的影响。方法 真空包装鲜切莲藕分别贮藏于0、4、8℃, 在0、2、4、6、8 d测定其褐变度、色度、多酚氧化酶活性、总酚含量、气味物质等指标。结果 在贮藏期间, 鲜切莲藕的褐变度、色差、多酚氧化酶活性、过氧化物酶活性、总酚含量与贮藏温度呈正相关。相同贮藏时间下, 0℃贮藏鲜切莲藕的褐变度、色差值、多酚氧化酶活性、过氧化物酶活性、总酚含量最小。鲜切莲藕的挥发性气味物质有68种, 主要是醇类、烯类等。随着贮藏时间和温度增加, 醇类含量随之增多。结论 近冰温贮藏可以有效延缓鲜切莲藕的褐变, 保持色泽, 抑制酶活性, 降低异味物质产生, 能够较好地保持鲜切莲藕的品质。

英文摘要:

      Objective To analyze the effects of near freezing point temperature (0℃) on color and odor of fresh-cut lotus root in vacuum packing during storage. Methods The fresh-cut lotus root in vacuum packaging was stored at 0, 4 and 8℃, respectively, and its browning degree, chroma, polyphenol oxidase activity, total phenol content and odor substances and others were measured at 0, 2, 4, 6 and 8 d. Results During storage, the browning degree, color difference, polyphenol oxidase activity, peroxidase activity and total phenol content of fresh-cut lotus root were positively correlated with storage temperature. At the same storage time, the browning degree, color difference value, polyphenol oxidase activity, peroxidase activity and total phenol content of fresh-cut lotus root stored at 0℃ were the smallest. There were 68 kinds of volatile substances in fresh-cut lotus root, mainly alcohols, alkenes, etc.. As the storage time and temperature increased, the alcohol compounds content increased. Conclusion The near freezing point temperature can effectively delay the browning of fresh-cut lotus root, maintain the color, inhibit enzyme activity, reduce the production of odor substances, and can maintain the quality of fresh-cut lotus root.