CAJ | 학술논문

采摘后的荸荠用体积分数分别为0(对照)、0.1%、0.5%、1.0%的乙醛熏蒸处理4h,然后将处理后的荸荠置于阴凉通风处放置2d,去皮、切分,包装后置于室温(12℃)保藏,测定乙醛熏蒸处理对鲜切荸荠贮藏期品质的影响.结果表明:0.1%、0.5%、1.0%的乙醛熏蒸处理能有效延缓鲜切荸荠贮藏期间色泽的转变和褐变的发生,其中0.1%和0.5%乙醛控制果实褐变的效果最好;不同体积分数乙醛熏蒸处理均能减少鲜切荸荠贮藏期组织水分的散失;0.1%乙醛熏蒸处理对提高鲜切荸荠可溶性固形物含量、降低其酸度具有比较明显的效果.然而,乙醛熏蒸处理可以加速荸荠切片中还原性抗坏血酸的降解.
채적후적발제용체적분수분별위0(대조)、0.1%、0.5%、1.0%적을철훈증처리4h,연후장처리후적발제치우음량통풍처방치2d,거피、절분,포장후치우실온(12℃)보장,측정을철훈증처리대선절발제저장기품질적영향.결과표명:0.1%、0.5%、1.0%적을철훈증처리능유효연완선절발제저장기간색택적전변화갈변적발생,기중0.1%화0.5%을철공제과실갈변적효과최호;불동체적분수을철훈증처리균능감소선절발제저장기조직수분적산실;0.1%을철훈증처리대제고선절발제가용성고형물함량、강저기산도구유비교명현적효과.연이,을철훈증처리가이가속발제절편중환원성항배혈산적강해.
Postharvest Chinese water chestnuts were exposed to 0,0.1%,0.5% or 1.0% acetaldehyde vapor for 4h in a wellsealed container and,thereafter,stored in a cool,dry and ventilative place for 2 days.Following being peeled and sliced,the resulted Chinese water chestnut slices were stored in a plastic container covered with fresh-keeping film at ambient temperature (12℃) and were evaluated for color,nutrients and weight loss at intervals of 2 days.Results showed that acetaldehyde treatment at 0.1%,0.5% or 1.0% levels resulted in an effective delay of browning and a significant reduction of water loss in fresh-cut Chinese water chestnuts.The best browning-delaying effect was seen in 0.5% acetaldehyde-treated group,and 0.1% acetaldehyde treatment significantly increased the soluble solids content and decreased the titratable acidity.However,the degradation of reduced ascorbic acid was accelerated due to acetaldehyde treatment.