王洪霞,张敏.新鲜竹笋气调保鲜技术的研究[J].包装工程,2013,34(17):20-25.
WANG Hong-xia,ZHANG Min.On MAP Technology of Fresh Bamboo Shoots[J].Packaging Engineering,2013,34(17):20-25. |
| 新鲜竹笋气调保鲜技术的研究 |
| On MAP Technology of Fresh Bamboo Shoots |
| 投稿时间：2013-06-08 修订日期：2013-09-10 |
| DOI： |
| 中文关键词: 竹笋 高氧气调 保鲜 |
| 英文关键词: bamboo shoots high oxygen modified atmosphere preservation |
| 基金项目:重庆市科技攻关应用技术研发类重点项目(cstc2012gg-yyjsB80003);中央高校基本科研业务费专项资金资助(XDJK2013C130);国家级大学生创新创业训练计划(201210635026) |
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| 中文摘要: |
| 采用O2(2%)+CO2(5%)+N2(93%),O2(80%)+CO2(5%)+N2(15%),O2(80%)+CO2(20%)气调比例包装新鲜竹笋,研究不同气调处理对竹笋保鲜效果的影响。评测竹笋在保存期间水分损失率、L 值、电导率、多酚氧化酶活力、过氧化物酶活力、抗坏血酸、感官品质的变化。结果显示,O2(80%) +CO2(20%) 组水分损失少,L值变化小,电导率上升缓慢,PPO,POD 酶活力低,抗坏血酸含量高,感官品质得分高,贮藏保鲜效果好,贮藏至15d, 仍具有良好的商品品质。 |
| 英文摘要: |
| Bamboo shoots were packaged in CPE bags with different gas ratio, i. e. ,O2(2%)+CO2(5%)+N2(93%),O2 (80%)+CO2(5%)+N2(15%) and O2(80%)+CO2(20%). The preservation effect of different modified atmospheres on fresh bamboo shoots was studied. Water loss, L value, conductivity, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, ascorbic acid content, and sensory index were determined. The results indicated that water loss, the change of L value and conductivity, the activity of PPO and POD, and sensory change were the lowest in the package with O2(80%)+CO2(20%), in which bamboo shoots were still of good quality with high level of ascorbic acid content after 15 days of storage. |
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