农业工程学报2012，Vol.28Issue(18)：281-286,6.DOI:10.3969/j.issn.1002-6819.2012.18.040
微酸性电解水结合壳聚糖对水蜜桃护色保鲜的效果
Effects of slightly acidic electrolyzed water and carboxymethyl chitosan preservative on flesh discoloration of peaches
摘要
Abstract
In order to reduce flesh color changes in Nanhui peach (Prunus persica L. Batsch), which seriously affect their commercial value, carboxymethyl chitosan preservative and slightly acidic electrolyzed water were used to preserve Nanhui peaches. Changes in flesh color, and the quality characters related to flesh color were assayed periodically during storage at 2℃. T2-MAP made by magnetic resonance imaging (MRI) was used to check the inner quality of peaches at the beginning and end of the storage time. The results showed that the L values, H* values, C* values of the control samples were 85%-91%, 85%-93% and 114%-122% higher than the two treated samples at the end of storage time, respectively (p<0.05). Compared with the control group, both carboxymethyl chitosan preservative and slightly acidic electrolyzed water can suppress ethylene production, decrease cell membrane permeability and changes in T2 relaxation constant, delay the increase in PPO activity and the accumulation of total phenolic compounds, thus decrease the peach flesh discoloration. Compared with slightly acidic electrolyzed water treatment, carboxymethyl chitosan preservative treatment was more effective in maintaining the quality of Nanhui peaches.关键词
果实/贮藏/品质保证/南汇水蜜桃/羧甲基壳聚糖/微酸性电解水/果肉变色Key words
fruits/ storage/ quality assurance/ Nanhui peaches/ caboxymethyl chitosan/ slightly acidic electrolyzed water/ flesh discoloration分类
农业科技引用本文复制引用
周然,谢晶,高启耀,陈清艳..微酸性电解水结合壳聚糖对水蜜桃护色保鲜的效果[J].农业工程学报,2012,28(18):281-286,6.基金项目
上海市教育委员会重点学科建设项目(J50704) （J50704）
上海市教育委员会科研创新项目(11YZ160) （11YZ160）
国家自然科学基金资助项目(31201439) （31201439）
上海海洋大学优秀青年学科骨干培养计划(海燕计划)资助项目. （海燕计划）
