壳聚糖处理对鲜切金秋梨的防褐变效果研究

本文以金秋梨为试验材料,研究1%的壳聚糖溶液浸泡处理对鲜切金秋梨的防褐变效果。试验中用壳聚糖对鲜切金秋梨进行处理,晾干后用保鲜膜包裹,置于4℃下贮藏,每2 d测定维生素含量、总酚含量、多酚氧化酶(PPO)和过氧化物酶(POD)活性,贮藏末期(12 d),对褐变指数进行测定。结果表明,壳聚糖处理能够延缓金秋梨贮藏过程中维生素和总酚含量的下降,抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性,降低褐变指数(对照组褐变指数是壳聚糖处理组的1.9倍),起到有防褐变的效果。壳聚糖防褐变效果的研究,为生物保鲜剂的研发提供了参考。

Study on Anti-browning Effect of Chitosan Treatment on Fresh-Cut Jinqiu Pear

In this paper,Jinqiu pear was used as the test material to study the anti-browning effect of 1%chitosan solution on fresh-cut Jinqiu pear.In the experiment,fresh-cut Jinqiu pears were treated with chitosan,dried and wrapped in plastic wrap,and stored at 4℃.The vitamin content,total phenol content,PPO and POD activity were measured every 2 days,and browning was prevented at the end of storage.The index is measured.The results show that chitosan treatment can delay the decrease of vitamin and total phenol content during storage of Jinqiu pear,inhibit PPO and POD activity,and reduce browning index(the browning index of the control group is 1.9 times that of the chitosan treatment group),to have the effect of preventing browning.The research on the anti-browning effect of chitosan provides a reference for the research and development of biological preservatives.