【摘要】 鲜切马铃薯由于含有大量的酚类物质,存在去皮后极易褐变的问题。为探寻马铃薯初加工后抑制褐变的绿色安全新技术,试验选用臭氧水进行清洗处理,通过分析与褐变相关的酶活、营养物质的含量和果实褐变症状变化,研究不同浓度的臭氧水处理对鲜切马铃薯褐变的抑制效果。将鲜切的马铃薯置于4组不同浓度的臭氧水溶液CK(0 mg/L)、T1(1.07 mg/L)、T2(1.61 mg/L)、T3(2.14 mg/L)处理10 min后于0℃贮藏。与CK组相比,臭氧水处理组对马铃薯过氧化物酶和多酚氧化酶的活性均有良好的抑制作用。其中,以1.61 mg/L浓度下臭氧水处理的去皮马铃薯的抑制褐变效果最明显,并有效延缓与褐变相关的抗坏血酸过氧化物酶的活性,提高马铃薯亮度,维持马铃薯总酚含量和单宁含量处于较高水平。更多还原

【Abstract】 Due to the large amount of phenolic substances,fresh-cut potatoes have a problem of browning after peeling. In order to explore the green safety new technology of inhibiting browning after initial processing of potato,this experiment used ozone water for cleaning treatment. The inhibitory effects of different concentrations of ozone water treatment on browning of fresh-cut potatoes were studied by analyzing the enzyme activities,nutrient content and fruit browning symptoms associated with browning. The fresh-cut potatoes were divided into4 groups on average and treated with different concentrations of aqueous ozone solution CK(0 mg/L),T1(1.07 mg/L),T2(1.61 mg/L),T3(2.14 mg/L)for 10 minutes and then stored at 0 °C. The ozone water treatment groups had a good inhibitory effect on the activity of potato peroxidase and polyphenol oxidase com pared with the CK group. Among them,fresh-cut potatoes treated with ozone water at a concentration of 1.61 mg/L had the most obvious browning-inhibiting effect,and effectively delayed the activity of ascorbate peroxidase associated with browning,increased brightness,and maintained the total phenolic and tannin content at a high level.更多还原