摘要
以莴笋试材,研究了异Vc、柠檬酸等处理对鲜切莴笋常温贮藏期间品质和褐变的影响。结果表明:异Vc(1%)+柠檬酸(0.5%)复合处理对鲜切莴笋贮藏期间的褐变有良好的抑制作用,保持了较低的PPO活性,对果实的糖酸含量等无不良影响。其与EDTA(0.1%)复合效果最好,并且可以有效抑制丙二醛含量的升高,减少了细胞膜的损伤。
The effect of Vc and citric acid treatment on storage quality and browning of fresh cut Asparagus lettuce stored at room temperature was studied. The results showed that treatment with Vc（1%） and citric acid（0.5%） mixed treatment significantly inhibited the browning process in storage, maintained low level PPO activity had no influence on destruction of reducing sugar and titratable acidity. Vc（1%） and citric acid（0. 5%） combined with EDTA （0. 1%）treatment had the most significant effect on inhibiting tissue browning, MDA content, reduced the membrane damage.
出处
《北方园艺》
CAS
北大核心
2009年第5期228-229,共2页
Northern Horticulture
关键词
莴笋
鲜切
褐变
贮藏
Asparagus lettuce
Fresh cut
Browning
Storage
