南京师范大学学报（工程技术版）2026，Vol.26Issue(3)：50-59,10.DOI:10.3969/j.issn.1672-1292.2026.03.006
响应面法优化鲜切马铃薯片褐变抑制涂膜保鲜剂
Optimization of Coating Preservative for Browning Inhibition in Fresh-cut Potatoes Using Response Surface Methodology
摘要
Abstract
Browning is the most important quality deterioration phenomenon of fresh-cut potatoes during preservation,which severely limits their shelf-life.In this paper,we explore the effects of six biopolysaccharides and seven preservative treatments on the colour,total colour difference(ΔE),polyphenol oxidase(PPO)and peroxidase(POD)activities of fresh-cut potato slices during storage at(4±1)℃.On this basis,we optimize the composite film-coating preservative using response surface experimental design with ΔE as the response value.The results show that konjac glucomannan(KGM)and L-Cysteine have the most significant inhibitory effect on the browning of freshly cut potato slices,and the rest of the coating agents and preservatives also have different degrees of preservation effects,and the optimal composite coating preservative ratio is 0.53%KGM+0.88%L-Cysteine-loaded nanoparticles+0.5%L-Cysteine,and the predicted value of ΔE under this condition is 4.886(R2=0.937).Verification experiments demonstrate that the actual measured ΔE value is 4.960,with a relative error of merely 1.5%compared to the predicted value,maintaining an excellent appearance for up to eight days.This experiment develops a new edible composite film preservative,which can significantly inhibit the browning of freshly cut potato slices and prolong their shelf life,and also provides a reference for the storage and preservation of other freshly cut fruits and vegetables.关键词
鲜切马铃薯/可食复合涂膜/酶促褐变/壳聚糖纳米颗粒Key words
fresh-cut potatoes/edible composite coating/enzymatic browning/chitosan nanoparticles分类
轻工纺织引用本文复制引用
余婕,蔡泽田,周蕙,于丽娟,孔晓雪,罗海波..响应面法优化鲜切马铃薯片褐变抑制涂膜保鲜剂[J].南京师范大学学报（工程技术版）,2026,26(3):50-59,10.基金项目
云南省科技人才与平台计划资助项目(202405AF140080). （202405AF140080）
