D-SE处理对鲜切寒富苹果的保鲜效果
Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices
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摘要: 为研究D-异抗坏血酸钠（D-sodium erythorbate,D-SE）处理对鲜切苹果品质的影响,将1cm3鲜切寒富苹果块分别放入0.5%、1.0%、1.5%D-SE溶液中浸泡2min后沥干,用0.11mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2d测定与成熟衰老相关的生理生化指标。结果表明,D-SE处理可保持苹果切块的感官品质、延缓营养物质的下降、抑制微生物的繁殖,对鲜切苹果有较好的护色效果;1.5%D-SE溶液浸泡处理能在4℃贮藏8d内保持鲜切苹果的品质,有效延迟果肉褐化进程,抑制硬度和可溶性固形物、可滴定酸及抗坏血酸含量的下降,并能延缓相对电导率和丙二醛（malondialdehyde,MDA）含量的上升,降低与酶促褐变有关的多酚氧化酶（polyphenol oxidase,PPO）活性、提高过氧化物酶（peroxidase,POD）活性。Abstract: The effect of treatment with 0.5%, 1.0% or 1.5% sodium erythorbate solution for 2min on storage quality of fresh-cut ‘Hanfu ' apple slices was investigated. Apple slices were packed, after treatment, in 0.11 mm thickness of PE film bags and stored at 4℃ for quality and storage evalutation. Indexes that related to maturity and aging were measured every 2d during storage. The results indicated that treatment with sodium erythorbate could keep sensory quality, inhibit nutritional loss, and reduce microbial levels in the treated apple slices.Treatment with 1.5% sodium erythorbate exerted the best preservation effect for 8d at 4℃ with the process of flesh browning effectively delayed and browning degree reduced, which could decrease in hardness, TSS, titratable acids, VCand relative conductivity, and increase in MDA and activities of PPO and POD in the freshcut apple slices treated with 1.5% sodium erythorbate were all inhibited.
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