【摘要】 以生姜为试材,研究1%和2%氯化钙（Calcium chloride,CaCl₂）处理对鲜切生姜低温（12±0.2 ℃）贮藏过程中保鲜的影响。结果表明:与对照相比,不同浓度CaCl₂处理均能延缓鲜切姜片含水量、硬度及可滴定酸（TA）含量的降低,抑制丙二醛（malondialdehyde,MDA）含量和纤维素含量的上升,有效减缓维生素C（vitamin C,VC）含量、总酚含量及姜辣素含量的降低,抑制?E^*值的升高,同时降低多酚氧化酶（polyphenol oxidase,PPO）的活性。结论:CaCl₂处理延缓了鲜切生姜的成熟衰老进程,保持了其贮藏品质,其中2% CaCl₂处理效果较好。更多还原

【Abstract】 The effects of 1% and 2% calcium chloride（CaCl₂） treatment on preservation of fresh-cut ginger during storage at low temperature（12±0.2℃） were studied.The results show that compared with the control,the treatment at different concentrations of CaCl₂ could delay the decrease of water content,firmness and titratable acid （TA） content,inhibit the increase of malondialdehyde（MDA） and cellulose content,effectively decelerate the decrease of the contents of vitamin C（VC）,total phenolic and gingerol,suppress the increase of ΔE^* value,and reduce the activity of polyphenol oxidase（PPO） as well.Conclusion:CaCl₂ treatment delays the senescence process of fresh-cut ginger and maintains its storage quality,the effect of 2% CaCl₂ treatment was better.更多还原