| 摘要: |
| 目的 为了抑制鲜切苹果发生酶促褐变，改善其口感，延长其保质期。方法 以富士苹果为实验材料，研究质量分数不同（0%，0.1%，0.5%，1%，5%）的海藻糖涂膜剂处理对鲜切苹果的保鲜效果，并测定褐变指数、Vc含量、SSC含量、可滴定酸含量、MDA含量等指标。结果 采用海藻糖涂膜剂处理鲜切苹果的最佳质量分数为1%，可显著提高其品质。经质量分数为1%的海藻糖处理鲜切苹果后，其色泽口感俱佳，褐变抑制作用较强，明显降低了褐变指数和MDA的增长率，延缓了Vc、SSC和可滴定酸等含量的下降。结论 海藻糖涂膜处理不仅可以抑制鲜切苹果在贮藏期间的褐变进程，而且还可以赋予其更好的风味，提高产品的品质，延长其保质期，对鲜切果蔬的保鲜研究具有重要意义。 |
| 关键词: 鲜切苹果 褐变 海藻糖 涂膜 保鲜效果 |
| DOI：10.19554/j.cnki.1001-3563.2020.07.002 |
| 分类号:TS255.3 |
| 基金项目:天津市林果现代产业技术体系项目（ITTFPRS2018010） |
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| Effect of Trehalose Coating on Quality of Fresh-cut Apples |
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HU Yun-feng, JIA Dong-mei, WEI Zeng-yu
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Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, China
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| Abstract: |
| The work aims to inhibit the enzymatic browning, improve the taste and prolong the shelf life of fresh-cut apple. With Fushi apple as the experimental material, the effects of trehalose coating with different mass fractions (0%, 0.1%, 0.5 %, 1%, 5%) on the preservation of fresh-cut apples were studied, and a series of indicators such as the browning index, Vc, SSC, titrable acids, MDA content were determined.The results showed that the best mass fraction of trehalose coating on fresh-cut apple was 1%, which could improve the quality of fresh-cut apple significantly. The fresh-cut apple treated with 1% (mass fraction) trehalose had a good color and taste, and the browning inhibition was strong. The browning index and growth rate of MDA were significantly reduced, and the decline of Vc, SSC and titrable acid was delayed. The treatment of trehalose coating can not only inhibit the browning of fresh-cut apples during storage, but also give them a better flavor, improve product quality and prolong shelf life, which is of great significance to the preservation of fresh-cut fruits and vegetables. |
| Key words: fresh-cut apples browning trehalose coating fresh-keeping effect |
