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食品研究与开发:2024,45(10):36-43
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不同保鲜剂处理对鲜切库尔勒香梨品质的影响
(1.塔里木大学食品科学与工程学院∕南疆特色农产品深加工兵团重点实验室,新疆阿拉尔 843300;2.南京农业大学园艺学院,江苏南京 210095;3.新疆维吾尔自治区葡萄瓜果研究所,新疆鄯善 838200)
Effects of Different Preservatives on the Quality of Fresh-Cut Korla Fragrant Pears
(1.College of Food Science and Engineering∕Corps Key Laboratory of Deep Processing Special Agricultural Products in Southern Xinjiang,Tarim University,Alaer 843300,Xinjiang,China;2.College of Horticulture,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China;3.Grape and Melon Institute of Xinjiang,Shanshan 838200,Xinjiang,China)
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投稿时间:2023-09-06    
中文摘要: 为探索不同保鲜剂处理对鲜切库尔勒香梨的保鲜效果,以新疆库尔勒香梨为试材,选用不同保鲜剂(褪黑素、氯化钠、氯化钙、水杨酸)处理,通过测定其理化指标及菌落总数,分析货架期鲜切梨的保鲜效果。结果表明:4 种保鲜剂对鲜切梨均具有较好保鲜效果。与对照组相比,4 种保鲜剂均能够有效抑制多酚氧化酶活性,减缓鲜切梨褐变,维持鲜切梨可溶性固形物、总酸、总糖、维生素C 含量。在所有处理组中,褪黑素处理组和水杨酸处理组可较好地维持鲜切梨的质量和色泽,显著抑制微生物生长,减缓品质下降,能够有效延长鲜切库尔勒香梨的货架期。
Abstract:Fresh-cut Korla fragrant pears were treated with different preservatives(melatonin,sodium chloride,salicylic acid,and calcium chloride). The physiological and biochemical indexes and the total number of colonies were determined to evaluate the effects of different preservatives on the fresh-cut pears in shelf-life.The results showed that the four preservatives had good preservation effects on fresh-cut pears. Compared with the control group,the four preservatives inhibited the activity of polyphenol oxidase,slowed down the browning,and maintained the content of soluble solids,total acids,total sugars,and vitamin C in fresh-cut pears.Among the preservatives,melatonin and salicylic acid could better maintain the weight and color of fresh-cut pears,significantly inhibit microbial growth,and slow down the quality decline,thus effectively prolonging the shelf-life of fresh-cut Korla fragrant pears.
文章编号:202410006     中图分类号:    文献标志码:
基金项目:新疆生产建设兵团第一师阿拉尔市科技计划项目(2022XX05);塔里木大学校长基金自然科学项目(TDZKBS202305);2023 人才发展基金-“天池英才”引进计划青年博士项目(230000343);塔里木大学校长基金(TDZKSS202007);库尔勒香梨种质创新与提质增效兵团重点实验室2021 年度开放课题项目(2020DA004-202104)
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