摘要
为研究不同浓度CaCl2 处理对鲜切菠萝果片贮藏品质的影响,分别采用蒸馏水及 0.5%、1.0%、1.5%的CaCl2溶液对鲜切菠萝果片进行浸泡处理 10 min,并分别置于 4℃和-18℃下贮藏.以 2d(4℃)和 30 d(-18℃)为一个测定周期,对鲜切菠萝果片的感官指标、维生素C(vitamin C,VC)含量、总酚含量以及多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)、超氧化物歧化酶(superoxide dismutase,SOD)和菠萝蛋白酶等酶活性进行测定.结果表明,在冷藏和冻藏期间,适当质量分数的CaCl2 处理能够有效抑制鲜切菠萝果片质量损失率、褐变指数、ɑ*值和b*值的上升,并减少硬度、L*值、可溶性固形物(total soluble solids,TSS)含量、VC含量以及总酚含量的下降.此外,CaCl2 处理还降低了PPO、POD和菠萝蛋白酶的活性,并提高SOD活性.在不同质量分数CaCl2 处理组中,1.5%CaCl2 处理组的菠萝果片在冷藏和冻藏期间均表现出较好的贮藏品质.
Abstract
To investigate the effect of calcium chloride treatment on the storage quality of fresh-cut pineapple slices,the slices were immersed in 0%,0.5%,1.0%,and 1.5%CaCl2 solution for 10 min and stored at tem-peratures of 4℃and-18℃,respectively.Determination was conducted every 2 d(4℃)and 30 d(-18℃)regularly on the sensory indexes,vitamin C(VC)content,total phenol content,and the activities of polyphe-nol oxidase(PPO),peroxidase(POD),superoxide dismutase(SOD),and bromelain.It was found that the appropriate mass fractions of CaCl2 treatment effectively inhibited the increase in mass loss rate,browning in-dex,ɑ* value,and b* value of fresh-cut pineapple slices during refrigeration and frozen storage.It also de-layed the decrease in hardness,L*value,total soluble solids content,VC content,and total phenol content.Additionally,CaCl2 treatment reduced the activities of PPO,POD,and bromelain while increasing that of SOD.Among the different mass fractions of CaCl2 treatment groups,pineapple slices in the 1.5%CaCl2 treat-ment group showed better storage quality during refrigeration and frozen storage.
维普
万方数据