本文以马铃薯为原料,通过无菌水、0.1%生姜提取液、0.1%生姜-壳聚糖保鲜液、0.5%生姜-壳聚糖保鲜液四种不同浸泡方式,测定马铃薯净菜在贮藏期内Vc含量、失重率、多酚氧化酶活性、菌落总数、感官品质.结果表明:生姜提取液对马铃薯净菜有一定的保鲜效果,生姜-壳聚糖保鲜液保鲜效果更好.0.5%生姜-壳聚糖保鲜液可以有效减缓马铃薯净菜Vc的损耗,降低失重率,抑制PPO酶活性和微生物的生长繁殖,保持马铃薯净菜的感官品质;贮藏第7d时,Vc含量、失重率、PPO酶活性、菌落总数和感官评分分别为24.61 mg/100 g、0.97%、2.61 U/g、2.14 lg CFU/g、16.19分.
Effect of Ginger-chitosan Preservative Solution on Storage Quality of Clean Potato Dishes
In this paper,potatoes were soaked in sterile water,0.1%ginger extract,0.1%ginger-chitosan preservative solution and 0.5%ginger-chitosan preservative solution to determine the Vc content,weight loss rate,polyphenol oxidase activity and polyphenol oxidase activity of clean potatoes during storage.The results showed that ginger extract had a certain fresh-keeping effect on clean potatoes,and ginger-chitosan fresh-keeping solution had a better fresh-keeping effect.0.5%ginger-chitosan preservative solution can effectively slow down the loss of Vc,reduce the weight loss rate,inhibit PPO enzyme activity and microbial growth and reproduction,and maintain the sensory quality of potato clean vegetables;On the 7th day of storage,the Vc content,weight loss rate,PPO enzyme activity,total number of colonies and sensory score were 24.61 mg/100 g,0.97%,2.61 U/g,2.14 lg CFU/g and 16.19 points respectively.
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