保鲜剂对鄂莲3号采后品质的变化

摘要

Jiaxing have large area of lotus root cultivation. Elian no.3 matures in July, high temperature acceler-ate the browning of lotus root,and easy to lose moisture and decay.Screening of preservatives in line with nation-al standards to inhibit the browning of lotus root. To prolong the storage period of lotus root, maintain the quality and commodity value. Choose different concentrations four kinds of preservative reagent of chlorine dioxide, citric acid, VC, CaCl2. After wash lotus root soaking preservative reagent. The determination of lotus root after cold storage 20 days. The color, total sugar, total acid and polyphenol oxidase activity were determined.The browning of lotus root and the activity of PPO enzyme was obvious restrain by 100 mg/L ClO 2,1%CA and 0.7%VC treatment.0.6%CaCl2 treatment can maintain good hardness of lotus root.During the storage period, the sug-ar content was not decreased,andlow decay rate. The total acid content of lotus root was not increased after citric acid treatment.Get good preservation result.%嘉兴市莲藕种植面积大,鄂莲3号在7月成熟,高温加剧莲藕褐变,且易失水腐烂.筛选符合国家标准的保鲜剂用于抑制莲藕的褐变,延长莲藕的贮藏期,维持莲藕食用品质与商品性.选择不同浓度二氧化氯、柠檬酸、VC、CaCl24种保鲜试剂,洗净莲藕浸泡保鲜剂后,冷藏20 d后测定指标;通过测定色差、总糖、总酸及多酚氧化酶活性等指标,100 mg/L ClO2、1%柠檬酸和0.7%VC处理对莲藕褐变与PPO酶活抑制效果较明显;0.6%CaCl2处理组对莲藕硬度保持有较好作用;所选的4种保鲜剂可较好地控制莲藕在贮藏期内可溶性糖含量下降的幅度,柠檬酸处理后莲藕总酸经初步测定未上升,且腐烂率较低,试验取得较好地保鲜效果.