鲜切蔬菜清洗、护色和包装技术的研究
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摘要
试验研究了不同清洗、护色和包装方法及条件对鲜切蔬菜叶绿素含量、叶绿素荧光值、色差、相对电导率、呼吸强度、PPO活性、褐变指数和乙烯释放量等生理指标和感官品质在贮藏期间的变化规律。
结果表明，0.2g·L~(-1)NaClO清洗在抑制青菜的呼吸、保持叶片叶绿素的含量及新鲜度、维持鲜切青菜细胞膜的透性、保持花椰菜的白度等方面的作用优于50ml·L~(-1)H_2O_2、5g·L~(-1) SBN、10mg·L~(-1) O_3水和清水。
用不同鲜切蔬菜进行试验筛选获得的最好褐变抑制剂有所不同。适合鲜切茄子使用的褐变抑制剂有1g·L~(-1)植酸和10g·L~(-1) EA等，鲜切毛笋则以10g·L~(-1)植酸最好，鲜切马铃薯则适合选用10g·L~(-1) EA作为褐变抑制剂。
真空包装适合鲜切芋头，降低贮藏中鲜切芋头的水分损失，抑制鲜切芋头褐变发生；用20mg·L~(-1)6-BA喷洒鲜切青花菜可推迟叶绿素降解，抑制相对电导率的增加，延缓了衰老；2.5％O_2+7％CO_2+90.5％N_2MAP包装的鲜切青花菜Vc含量较高，叶绿素荧光值也较大，明显延缓了鲜切青花菜的衰老：5％O_2+2％CO_2+93％N_2混合气体抑制了青菜的呼吸作用，降低了叶绿素降解速度，减缓了细胞膜损伤及组织衰老程度。
鲜切菜贮藏过程中其包装袋内CO_2含量呈稳定上升趋势。
The physiological indices of chlorophyll content, chlorophyll fluorescence, color equation, ion leakage, respiration rate, PPO activity, browning index and ethylene release and the quality of fresh-cut vegetables after washed with different rinsing methods, dipped in different browning inhibitions and packaged with different combinations of O2, CO2 atmospheres were measured during storage period. The results showed that 0.2g· L-1 NaClO had the positive effect on the inhibition of respiration rate to pakchoi in a certain extent, on the maintenance of leafy chlorophyll content and freshness of the leaves, on the reduction of ion leakage from fresh-cut vegetables and keeping the whiteness of cauliflower. The effect of NaClO was stronger than that of 50ml· L-1 H2O2,5g·L-1 SBN, 10mg· L-1 O3 solution and the control/CK. The most effective inhibitor on controlling the browning different fresh-cut vegetables was varied. 1g · L-1 Phytic acid and 10g · L-1 EA were the most suitable browning inhibitor for fresh-cut eggplant; and 10g· L-1 phytic acid was most adequate for bamboo shoot; while 10g · L-1 EA was the best for fresh-cut potato. Vacuum was satisfied to the requirement of fresh-cut taro package and benefit to reduce water loss and to inhibit browning. The treatment of insufflate fresh-cut broccoli with 20mg·L-1 6-BA could delay chlorophyll reduction, inhibit ion leakage increasing and slow down the process of senescence. Fresh-cut broccoli packed with the atmosphere combination of 2.5%O2+7%CO2+90.5%N2 had high Vc and high chlorophyll content, and the senescence of the products was delayed certainly. The gas mixture of 5%O2+ 2%CO2+93%N2 could reduce the rate of respiration, chlorophyll decomposition, membrane breakdown and tissue senescence of pakchoi. The CO2 contents in the packages of fresh-cut vegetables steadily increased during storage period.
结果表明，0.2g·L~(-1)NaClO清洗在抑制青菜的呼吸、保持叶片叶绿素的含量及新鲜度、维持鲜切青菜细胞膜的透性、保持花椰菜的白度等方面的作用优于50ml·L~(-1)H_2O_2、5g·L~(-1) SBN、10mg·L~(-1) O_3水和清水。
用不同鲜切蔬菜进行试验筛选获得的最好褐变抑制剂有所不同。适合鲜切茄子使用的褐变抑制剂有1g·L~(-1)植酸和10g·L~(-1) EA等，鲜切毛笋则以10g·L~(-1)植酸最好，鲜切马铃薯则适合选用10g·L~(-1) EA作为褐变抑制剂。
真空包装适合鲜切芋头，降低贮藏中鲜切芋头的水分损失，抑制鲜切芋头褐变发生；用20mg·L~(-1)6-BA喷洒鲜切青花菜可推迟叶绿素降解，抑制相对电导率的增加，延缓了衰老；2.5％O_2+7％CO_2+90.5％N_2MAP包装的鲜切青花菜Vc含量较高，叶绿素荧光值也较大，明显延缓了鲜切青花菜的衰老：5％O_2+2％CO_2+93％N_2混合气体抑制了青菜的呼吸作用，降低了叶绿素降解速度，减缓了细胞膜损伤及组织衰老程度。
鲜切菜贮藏过程中其包装袋内CO_2含量呈稳定上升趋势。
The physiological indices of chlorophyll content, chlorophyll fluorescence, color equation, ion leakage, respiration rate, PPO activity, browning index and ethylene release and the quality of fresh-cut vegetables after washed with different rinsing methods, dipped in different browning inhibitions and packaged with different combinations of O2, CO2 atmospheres were measured during storage period. The results showed that 0.2g· L-1 NaClO had the positive effect on the inhibition of respiration rate to pakchoi in a certain extent, on the maintenance of leafy chlorophyll content and freshness of the leaves, on the reduction of ion leakage from fresh-cut vegetables and keeping the whiteness of cauliflower. The effect of NaClO was stronger than that of 50ml· L-1 H2O2,5g·L-1 SBN, 10mg· L-1 O3 solution and the control/CK. The most effective inhibitor on controlling the browning different fresh-cut vegetables was varied. 1g · L-1 Phytic acid and 10g · L-1 EA were the most suitable browning inhibitor for fresh-cut eggplant; and 10g· L-1 phytic acid was most adequate for bamboo shoot; while 10g · L-1 EA was the best for fresh-cut potato. Vacuum was satisfied to the requirement of fresh-cut taro package and benefit to reduce water loss and to inhibit browning. The treatment of insufflate fresh-cut broccoli with 20mg·L-1 6-BA could delay chlorophyll reduction, inhibit ion leakage increasing and slow down the process of senescence. Fresh-cut broccoli packed with the atmosphere combination of 2.5%O2+7%CO2+90.5%N2 had high Vc and high chlorophyll content, and the senescence of the products was delayed certainly. The gas mixture of 5%O2+ 2%CO2+93%N2 could reduce the rate of respiration, chlorophyll decomposition, membrane breakdown and tissue senescence of pakchoi. The CO2 contents in the packages of fresh-cut vegetables steadily increased during storage period.
引文
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