抗坏血酸钙对鲜切生菜品质的影响

摘要

The influence of concentrations and time duration of calcium ascorbate treatment on the quality of fresh⁃cut iceberg lettuce during storage at 4℃ were studied. The results showed that Ca( AsA) 2 treatment delayed Vc content de⁃crease and prevented relative conductivity from increasing. Ca( AsA) 2 treatment could inhibit the activities of polyphenol ox⁃idase (PPO) and peroxidae (POD), decrease the level of total phenol(TP) content, and control the browning of fresh⁃cut iceberg, thereby delaying senescence and keeping better quality. Among the treatments, the concentration of 35 g/L calcium ascorbate treating for 20 min presented the best effect.%以鲜切结球生菜为材料，研究了不同抗坏血酸钙浓度和浸泡时间对其在4℃货架期间品质的影响。结果表明：抗坏血酸钙处理能够延缓鲜切生菜贮藏期间Vc含量降低，阻止相对电导率增大，同时抑制多酚氧化酶（PPO）和过氧化物酶（POD）活性，减缓总酚（TP）含量增加，延缓衰老，保持较好的质地。其中，35 g／L抗坏血酸钙处理20 min的抑制效果最佳。