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当前位置: 首页 > 文章 > 气调包装抑制去壳雷竹笋褐变的研究 食品科学 2005,26 (1) 238-241
Position: Home > Articles > Study on Inhibition of Browning of Peeled Bamboo Shoots with Modified Atmosphere Packaging FOOD SCIENCE 2005,26 (1) 238-241

气调包装抑制去壳雷竹笋褐变的研究

作  者：
孔凡春;陆胜民;张娜;王群
单  位：
浙江万里学院农产品加工重点实验室;中国农业大学食品科学与营养工程学院
关键词：
气调包装;雷竹笋;贮藏;褐变
摘  要：
为探索气调包装(MAP)抑制去壳雷竹笋褐变的效果,实验研究了在气体比例为2%O2、5%CO2和93%N2,贮藏温度10℃的条件下,去壳雷竹笋在贮藏期间主要生理和品质的变化。结果表明,MAP可以明显的抑制雷竹笋MDA的含量和POD、PAL的活性,从而抑制了雷竹笋的褐变。雷竹笋的褐变是细胞区域化膜系统改变和酶促褐变共同作用的结果,单纯多酚含量和PPO活性两个指标不能作为雷竹笋褐变的限制因子。
译  名：
Study on Inhibition of Browning of Peeled Bamboo Shoots with Modified Atmosphere Packaging
作  者：
KONG Fan-chun1,LU Sheng-min2,ZHANG Na1,WANG Qun1(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.Key Laboratory of Agricultural Products Processing Technology,Zhejiang Wanli College,Ningbo 315100,China)
关键词：
MAP;bamboo shoots;storage;browning
摘  要：
The effectiveness of modified atmosphere packaging (MAP) on the peeled bamboo shoots (Phyllostachys praecox) was studied in this paper. The peeled bamboo shoots were stored at 10℃ with a combination of 2%O2+5%CO2+93%N2, and the main physiological and quality parameters were monitored during storage. The results showed that MAP significantly inhibited MDA contents and POD, PAL activity, thereby prevented the browning of bamboo shoots. The browning of bamboo shoots was due to the combination of the changing of cell compartmentalization membrane system and enzymatic browning. The polyphenol and PPO activity could not be used as the indicators of browning of bamboo shoots.

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