不同保鲜方式下鲜食玉米品质变化规律的研究

Study on the quality changes of fresh corn under different preservation methods

中文关键词:  鲜食玉米  保鲜  贮藏  筛选  

英文关键词:fresh corn  preservation  storage  screening

中文摘要:

      目的 探究不同保鲜方式下鲜食玉米各品质指标的变化规律。方法 针对不同类型鲜食玉米(甜玉米、糯玉米和甜糯玉米), 选取常温(25℃)、保鲜温度(4℃) 2种温度下真空包装(蒸煮、非蒸熟)、普通保鲜袋、特制袋子、仪器等不同处理, 通过试剂盒测定不同处理下氨基酸、淀粉、糖类的变化趋势和规律。结果 0 d时, 甜玉米(钱江甜1号)蒸煮后氨基酸含量升高, 而糯玉米(晋糯20号)和甜糯玉米(钱江糯3号)蒸煮后氨基酸含量降低; 甜玉米(钱江甜1号)蒸煮后可溶性糖和葡萄糖含量变高, 糯玉米(晋糯20号)蒸煮后蔗糖含量变高, 甜糯玉米(钱江糯3号)蒸煮后果糖、葡萄糖和蔗糖含量变高; 短期保鲜时, 可以采用4℃真空和4℃特制袋子+保鲜剂+吸水纸两种处理。结论 甜玉米、糯玉米和甜糯玉米在不同保鲜时间、不同处理间各指标的变化趋势不同, 短期保鲜时, 4℃真空不需额外添加保鲜剂, 而4℃特制袋子+保鲜剂处理中一定要添加吸水纸, 否则保鲜效果将变差。

英文摘要:

      Objective To explore the changes in various quality indicators of fresh corn under different preservation methods. Method For different types of fresh corn (sweet corn, waxy corn, and sweet-waxy corn), vacuum packaging (cooking non cooking), ordinary preservation bags, special bags, instruments and so on were selected at room temperature (25℃) and preservation temperature (4℃) for different treatments. The trends and patterns of amino acids, starch, and sugars under different treatments were measured using a reagent kit. Results At 0 d, the amino acid content of sweet corn (Qianjiang tian No.1) was higher after cooking, while waxy corn (Jinnuo No.20) and sweet-waxy corn (Qianjiang nuo No.3) decreased; after cooking, the content of soluble sugar and glucose were higher in sweet corn (Qianjiang Tian No.1), sucrose content was higher in waxy corn (Jinnuo No.20), and fructose, glucose and sucrose content were higher in sweet-waxy corn (Qianjiang Tian No.3). For short-term preservation, two treatments could be used: 4℃ vacuum and 4℃ special bags+preservatives+absorbent paper. Conclusion Sweet corn, waxy corn, and sweet-waxy corn have different trends in the changes of various indicators under different preservation times and treatments. This indicates that no additional preservatives need to be added at 4℃ vacuum, while in the treatment of special bags and preservatives at 4℃, absorbent paper must be added, otherwise the preservation effect will deteriorate during short-term preservation.