[1]李伟锋,何玲,张江利,等.生姜提取液对鲜切苹果贮藏品质的影响[J].北方园艺,2012,36(03):157-160.
　LI Wei-feng,HE Ling,ZHANG Jiang-li,et al.Effect of Ginger Extract on Storage Quality of Fresh-cut Apple[J].Northern Horticulture,2012,36(03):157-160.
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生姜提取液对鲜切苹果贮藏品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷 期数: 2012年03期 页码: 157-160 栏目: 出版日期: 2012-03-16
Title:
Effect of Ginger Extract on Storage Quality of Fresh-cut Apple
文章编号:
1001-0009(2012)03-0157-04
作者:
李伟锋; 何玲; 张江利; 刘成明
西北农林科技大学 园艺学院，陕西 杨凌 712100
Author(s):
LI Wei-feng; HE Ling; ZHANG Jiang-li; LIU Cheng-ming
College of Horticulture，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100
关键词:
生姜; 提取液; 鲜切苹果; 保鲜
Keywords:
ginger; extract; fresh-cut apple; preservative
分类号:
S 661.109+.3
文献标志码:
A
摘要:
以“红富士”苹果为原料，用不同浓度的生姜提取液对鲜切苹果进行浸泡处理，通过测定贮藏期间生理生化指标和品质变化，研究了生姜提取液对鲜切“红富士”苹果贮藏品质的影响。结果表明：生姜提取液能显著降低失重率和褐变度，维持产品的硬度，减少可滴定酸的损失，有效抑制PPO活性及MDA的积累，较好地保持了鲜切“红富士”苹果的品质。其中，0.1 g/mL的生姜提取液(总黄酮有效含量为19.947 mg/g)处理效果最佳。
Abstract:
The effect of ginger extract on preservation of fresh-cut ‘Red Fuji’ apple was researched under immersing process with different concentrations，and physiological-biochemical indexes and quality changes were determined during the storage period.The results showed that the weightlessness rate and browning degree of fresh-cut ‘Red Fuji’ apple were significantly reduced，the hardness was maintained，and the acid titrations were reduced.The PPO activity and the accumulation of MDA were effectively inhibited.The best preservation effect was the 0.1 g/mL(the effective content of flavonoids was 19.947 mg/g) ginger extract.

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备注/Memo

第一作者简介：李伟锋（1984-），男，陕西渭南人，在读硕士，现主要从事园艺产品采后生理及贮藏保鲜研究工作。E-mail：liweifeng125125@126.com。

责任作者：何玲（1965-），女，江苏宜兴人，副教授，硕士生导师，现主要从事果蔬加工研究工作。E-mail：linghe65@tom.com。
基金项目：国家现代苹果产业技术体系专项资助项目(nycytx-08-05-02)。
收稿日期：2011-11-23

更新日期/Last Update: 2014-08-27