[1]郭宇欢,何玲,张美芳,等.生姜提取液涂膜对鲜切苹果贮藏品质的动态变化[J].北方园艺,2015,39(11):119-123.[doi:10.11937/bfyy.201511030]
　GUO Yu-huan,HE Ling,ZHANG Mei-fang,et al.Dynamic Change of Ginger Flavonoids Film on Storage Quality of Fresh-cut Apples[J].Northern Horticulture,2015,39(11):119-123.[doi:10.11937/bfyy.201511030]

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生姜提取液涂膜对鲜切苹果贮藏品质的动态变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷期数: 2015年11 页码: 119-123 栏目: 出版日期: 2015-06-15

Title:: Dynamic Change of Ginger Flavonoids Film on Storage Quality of Fresh-cut Apples

文章编号:: 1001-0009(2015）11-0119-05

作者:: 郭宇欢; 何玲; 张美芳; 张美丽; 李伟峰; 齐馨; 西北农林科技大学园艺学院，陕西杨凌 712100

Author(s):: GUO Yu-huan; HE Ling; ZHANG Mei-fang; ZHANG Mei-li; LI Wei-feng; QI Xin; College of Horticulture，Northwest Agricultural and Forest University，Yangling，Shannxi 712100

关键词:: 生姜提取液; 鲜切苹果; 可食用膜; 贮藏品质; 动态变化

Keywords:: ginger flavonoids; fresh-cut apple; edible film; preservation and fresh-keeping; dynamic change

分类号:: TS255.3

DOI:: 10.11937/bfyy.201511030

文献标志码:: A

摘要:: 以“红富士”苹果为试材，采用无菌蒸馏水、1%海藻酸钠、0.5%海藻酸钠+0.1%生姜提取液、1%海藻酸钠+0.1%生姜提取液4个处理，PE保鲜袋4℃下贮藏，研究了生姜提取液及其可食性复合膜对鲜切“红富士”苹果的贮藏品质的影响。结果表明:海藻酸钠+生姜提取液处理在阻止水分蒸腾，维持硬度，降低褐变程度，减少营养物质的损耗，抑制多酚氧化酶(PPO）活性和丙二醛(MDA)的积累，减少微生物侵染方面，其综合效果要优于仅用海藻酸钠涂膜的处理及无菌蒸馏水处理的鲜切苹果。通过模糊数学感官评价方法对不同处理的鲜切苹果进行评判，得出最佳组合为1%海藻酸钠+0.1%生姜提取液。

Abstract:: Taking Malus domestica Borkh.cv.‘Red Fuji’ as test material，four treatments of sterile distilled water，1% sodium alginate，0.5% sodium alginate+0.1% ginger extract，1% alginate sodium+0.1% ginger extract were set and stored at 4℃ with PE fresh keeping bag to study the effect of edible composite film on the fresh-cut apple.The results showed that，compared with sterile distilled water，the quality of fresh-cut apple was improved significantly by the coating,which included maintaining the hardness；reducing the degree of browning，the loss of nutrients and the microbial infection；inhibiting the activity of polyphenol oxidase (PPO) and malonaldehyde (MDA) content.In the late of the storage，judged by fuzzy mathematics sensory evaluation methods to different processing fresh-cut apple，optimum edible coating combination was 1% sodium alginate+0.1% ginger extract.

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备注/Memo

第一作者简介：郭宇欢(1991-），男，河南郑州人，硕士研究生，现主要从事园艺产品贮藏保鲜等研究工作。E-mail:mmmdddpo@sohu.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及采后保鲜等研究工作。E-mail:heliurui@nwsuaf.edu.cn.基金项目：陕西省自然基金资助项目(2013JM3014）。

更新日期/Last Update: 2015-08-07