学术
摘 要:
采用不同浓度L-半胱氨酸、柠檬酸、抗坏血酸、氯化钠复合处理鲜切莲藕，于4℃下贮藏，研究复合保鲜剂对鲜切莲藕品质及保鲜效果的影响。贮藏期间测定鲜切莲藕的营养成分和酶活性等的变化。结果表明，0．3%L-Cys＋0．5%CA＋0．2%Vc＋0．5％NaCl处理（保鲜液9）在抑制PPO活性，减少鲜切莲藕还原糖、总糖、淀粉等营养成分的损失方面效果明显。在所有处理中，保鲜液9处理的综合效果最优。[著者文摘]
文章出处:
《北方园艺》-2008年2期 -242-244页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1001-0009（2008）02-0242-03
Effects of Several Antistaling Agents Treatment on Storage of Fresh-cut Lotus Roots
XU Xiao-chun, LIN Chao-peng, XU Qi-zuan （Yingdong College of Bio-engineefing,Shaoguan College. Shaoguan, Guangdong 512005, China）
Abstract:
The fresh-cut lotus roots treated with mixed antistaling agents include L-Cys, CA, Vc and NaCI were stored at 4℃ to investigate the effect of multiple preservative on the physiological changes, nutritional components and enzyme aetivities. The results showed that 0. 3%L-Cys＋0. 5%CA＋0. 2%Vc＋0. 5%NaCl treatment（treatment 9） was the most effective to inhibit PPO activity, to reduce the losses of water content, total soluble solid, redueing sugar, total sugar and starch content. Among all the treatments, the overall effect of treatment 9 was the best.[著者文摘]
Key words:
Antistaling agents ; Fresh-cut lot us roots ; Storage
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