鲜切马铃薯片在四种包装材料下的保鲜效果

赵瑞雪; 陈湘宁; 许丽; 常希光; 杨肖飞; 郭岩松

doi:10.13386/j.issn1002-0306.2016.18.055

鲜切马铃薯片在四种包装材料下的保鲜效果

Effects of four kinds of packaging materials on the preservation of fresh- cut potatoes chips

摘要

摘要: 以品质优良的马铃薯为试材,经清洗消毒、切分成片,分为4组,分别用4种不同材质及透性的保鲜材料包装,贮藏于4℃下,每隔1 d对其褐变度、酶活性(PPO、POD)、酚类物质(总酚含量)、细胞破坏程度(相对电导率)、有害物质(MDA)及营养物质(VC含量)进行检测。研究表明:CO2、O2、水蒸气透过量分别为601.86 cm3/(m2·24 h·0.1 MPa)、295.92 cm3/(m2·24 h·0.1 MPa)、12.98 g/(m2·24 h)的OPP/CPP包装材料应用于鲜切马铃薯片保鲜中,能有效的改善其品质,降低酶活性及酚类物质的含量,使相对电导率在贮藏期内仅从0.02%上升至0.15%、丙二醛(MDA)仅从0.03 mmol/g上升至0.04 mmol/g,减少了营养物质的流失。

Abstract: The excellent quality of potato were cleaned cut into the film and divided into 4 groups.They were paked with 4 kinds of different materials and storaged at 4 ℃ PPO and POD enzyme activity,phenolic substances( total phenolics content),cell damage degree( relative conductivity) and harmful substances( MDA) and nutrients( ascorbic acid) content were detected.It was showed that OPP/CPP packaging materials,which carbon dioxide,oxygen,steam,permeance respectively 601.86 cm3/( m2·24 h·0.1 MPa),295.92 cm3/( m2·24 h·0.1 MPa),12.98 g /( m2·24 h),used in the preservation of fresh cut potato chips,could effectively improved the quality,reduce the content of enzyme activity and phenolic substances. It could also reduce the relative electric conductivity from 0.02% rise to 0.15%,MDA only from 0.03 mmol / g up to 0.04 mmol / g,keep the nutrients.