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当前位置: 首页 > 文章 > 生姜提取液对鲜切马铃薯贮藏品质的影响 食品工业科技 2020 (1) 247-251
Position: Home > Articles > Effects of Giner Extracts on the Storage Quality of Fresh-cut Potatoes Science and Technology of Food Industry 2020 (1) 247-251

生姜提取液对鲜切马铃薯贮藏品质的影响

作  者：
胡泳华;孙铂雅;石宝旋;陈巧玲;林建城
单  位：
枇杷种质资源创新与利用福建省高校重点实验室;闽南师范大学生物科学与技术学院
关键词：
生姜提取液;鲜切;马铃薯;贮藏品质
摘  要：
以鲜切马铃薯为原料,探索不同浓度的生姜提取液对其贮藏品质的影响,试验采用0.05%、0.10%、0.50%和1.00%的生姜提取液浸泡鲜切马铃薯,以蒸馏水为对照,在4℃下贮藏5 d,通过测定失重率、褐变度、可溶性固形物含量、还原糖含量和多酚氧化酶(PPO)活性来综合评价生姜提取液的最佳浓度。结果表明,0.50%生姜提取液对鲜切马铃薯的贮藏品质维持最好。0.50%生姜提取液处理能显著降低鲜切马铃薯的失重率和褐变度,减缓还原糖的上升速率,减少了可溶性固形物的损耗,有效抑制了PPO活性,较好地保持了鲜切马铃薯的品质,延缓了鲜切马铃薯的褐变。因此,生姜提取液可以作为鲜切马铃薯的护色保鲜剂。
译  名：
Effects of Giner Extracts on the Storage Quality of Fresh-cut Potatoes
作  者：
HU Yong-hua;SUN Bo-ya;SHI Bao-xuan;CHEN Qiao-ling;LIN Jian-cheng;School of Biological Science and Biotechnology,Minnan Normal University;Key laboratory of Loquat Germplasm Innovation and Utilization( Putian University) ,Fujian Province University;
关键词：
ginger extracts;;fresh-cut;;potatoes;;anti-browning;;storage quality
摘  要：
The effects of different concentrations of ginger extracts on the storage quality of fresh-cut potato were investigated.The fresh-cut potato were dipped in the ginger extracts with the concentrations of 0.05%,0.10%,0.50% and 1.00%,distilled water was used as the control and stored at 4 ℃ for 5 days.The optimal concentration of ginger extracts was comprehensively evaluated by measuring weight loss rate,browning degree,soluble solid content,reducing sugar content and polyphenol oxidase( PPO) activity.The results showed that 0.50% ginger extract maintained the best storage quality of fresh-cut potato.0.50% ginger extract treatment could significantly reduce the weight loss rate and browning degree,slow down the increase rate of reducing sugar,reduce the loss of soluble solids,inhibit PPO activity,maintain the quality of fresh-cut potatoes,and delay the browning.Therefore,ginger extract can be used as a color-protecting agent for fresh-cut potatoes.

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