XIE Dongdi,WU Wanwei,SONG Mubo,et al.Optimization of Refrigeration Formulation for Early Mature Yam Fresh Keeping[J].Northern Horticulture,2019,43(12):100-107.[doi:10.11937/bfyy.20184158]
早熟淮山的冷藏保鲜配方优化
- Title:
- Optimization of Refrigeration Formulation for Early Mature Yam Fresh Keeping
- Keywords:
- early mature yam; preservation; formulation; orthogonal optimization
- 文献标志码:
- A
- 摘要:
- 以早熟淮山品种“桂淮6号”为试验材料，设乳链菌肽、EDTA、纳米TiO2为配方1，乳链菌肽、EDTA、阿魏酸为配方2，在冷库（10±1）℃条件下，以腐烂指数、褐变度(BD)、可溶性固形物(TSS)含量为考察指标，运用L9(34)正交实验设计在3个水平上对不同配方的3种保鲜剂进行优化试验，并对获得的2个优化方案进行比较分析。结果表明：配方1的最优方案（Ⅰ组）为0.20% EDTA+0.65% 纳米TiO2+0.20%乳链菌肽；配方2的最优方案（Ⅱ组）为0.25% EDTA+0.35%阿魏酸+0.20%乳链菌肽。通过验证试验，与CK（清水浸泡）相比，配方2的最优方案（Ⅱ组）处理淮山贮藏期40 d仍有较好品质，其腐烂指数、BD、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性分别低了42.33%、49.20%、44.76%、35.42%，TSS含量和超氧阴离子自由基（O?[TX-*4]2）的清除率分别高了32.50%、164.85%。冷温条件下，早熟淮山的保鲜最佳配方为EDTA浓度0.25%、阿魏酸浓度0.35%、乳链菌肽浓度0.20%。
- Abstract:
- Early mature yam variety ‘Guihuai No.6’ was taken as material.Formula 1 of nisin，EDTA and nano-TiO2，formula 2 of nisin，EDTA，ferulic acid (FA)，were set.Under cold temperature（10±1）℃，the decay index，browning degree (BD) and total soluble solids (TSS) content were taken as the response index，the L9(34) orthogonal design was applied to optimize the three preservatives at three concentration levels of different formulations.And comparative analysis was conducted on two optimal solutions.The results showed that optimal scheme of formula 1 (Ⅰ group) 0.20% EDTA+0.65% nano-TiO2+0.20% nisin，and optimal scheme of formula 2 (Ⅱ group) 0.25% EDTA+0.35%FA+0.20% nisin.Through validation test，optimal scheme of formula 2 (Ⅱ group) treated with yam still had good quality at 40 days of storage.Compared with control (soaking clear water)，decay index，BD，PPO activity and POD activity significantly reduced by 42.33%，49.20%，44.76% and 35.42%，TSS content and superoxide anion radical (O?[TX-*4]2)scavenging rate increased by 32.50% and 164.85% respectively.Under the condition of cold temperature，the best formula of preservation of early mature yam,EDTA concentration was 0.25%，FA concentration was 0.35%，nisin concentration was 0.20%.
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备注/Memo
第一作者简介：谢冬娣（1968-），女，本科，副教授，现主要从事果蔬贮藏与加工等研究工作。E-mail：xiedongdi@163.com.基金项目：广西自然科学基金资助项目（2017GXNSFAA198082）；广西贺州市科学研究与技术开发计划资助项目（贺科攻1541005）；食品学科与工程广西一流学科（培育）资助项目(GXYLXKP1812)。收稿日期：2019-03-08