保鲜液结合热处理对鲜切荸荠冷藏品质的影响.pdfVIP

保鲜液结合热处理对鲜切荸荠冷藏品质的影响 肖立志 湖南农业大学 (长沙410128) 摘要：为了明确保鲜液结合热处理对鲜切荸荠冷藏品质的影响，以鲜切荸荠为试材，通过保 鲜液和热水水浴复合处理后，研究不同热处理温度与保鲜液结合对鲜切荸荠冷藏期间品质的影响。 结果表明：1．5％的双乙酸钠与55℃热处理结合的复合保鲜对延缓鲜切荸荠的变黄效果较好，而 1．5％的双乙酸钠与65℃热处理结合的复合保鲜更容易降低鲜切荸荠的失重率和腐烂率，且能有 效维持可溶性固形物和维生素C的含量，但两者对维持可溶性蛋白的含量无明显效果。 关键词：鲜切荸荠；保鲜液；热处理；冷藏品质 中图分类号：TS201文献标识码：A Effectof solutioncombinedwithheattreatment preservation onthecold offreshcutwaterchestnuts storagequality XiaoLizhi Hunan 410128) AgriculturalUniversity(Changsha orderto theeffectof solutioncombinedwithheattreatment Abstract：Inclarify preservation onthecold offreshcutwater freshcutwaterchestnutwastakenas storagequality chestnuts，the thefresh bath effects thetest andhotwater treatment，theof material，throughliquid compound differentheat—。treatment and solutiononthe offresh—。cut temperaturefresh——keeping quality waterchestnutscold werestudied．Theresultsshowthat1．5％sodiumdiacetate duringstorage and55℃heattreatmentcombinedwithfresh offreshcutwaterchestnutsonthe preservation effectisbetter；the1．5％sodiumdiacetatecombinedwith65℃heattreatmentcorn— yellowing binedwithfresh ismore toreducethe 10SSrateoffreshcutwater preservationlikely weight chestnutsand can maintainthesolublesolidsandVitaminC rate，and content， decay