摘要
为降低鲜切莲藕在冷藏过程中品质劣变,采用复合抗褐变剂处理莲藕,分析其对鲜切莲藕 4℃贮藏12天的品质影响.结果表明:贮藏期间,两组硬度显著上升,弹性、咀嚼性、水分含量显著下降,可溶性固形物、还原糖、丙二醛、菌落总数显著上升.第 12 天,相比对照组,处理组硬度、丙二醛含量、菌落总数显著下降.表明该抗褐变剂可以保持鲜切莲藕贮藏品质,抑制微生物增殖,从而延长冷藏保鲜期.
Abstract
In order to reduce the quality deterioration of freshly cut lotus root during cold storage,a compound anti-browning agent was used to treat lotus root and analyze its effect on the quality of freshly cut lotus root stored at 4℃for 12 days.The results showed that during the storage period,the hardness of both groups increased significantly,the elasticity,chewiness,and moisture content decreased significantly,and the soluble solids,reducing sugar,malondialdehyde,and total number of colonies increased significantly.On the 12th day,compared with the control group,the hardness,malondialdehyde content,and total number of colonies decreased significantly in the treated group.It indicated that the anti-browning agent could maintain the storage quality of fresh-cut lotus root and inhibit the proliferation of microorganisms,thus prolonging the refrigeration freshness period.
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