CAJ | 학술논문

针对果坯贮藏过程中亚硫酸盐用量高的问题，以苹果为原料，采用均匀设计优化法研究抗坏血酸（VC）、焦亚硫酸钠（Na2S2O5）、柠檬酸、柠檬酸亚锡二钠（DSC）和乙二胺四乙酸二钠（EDTA-2Na）及其复配剂对苹果褐变的抑制效果。结果表明，5种护色剂都能不同程度地抑制褐变，最佳的混合贮藏液为VC 0.1 g/L， Na2S2O59.0 g/L， EDTA-2Na 0.90 g/L， DSC 0.90 g/L，柠檬酸0.16 g/L。按照果块、贮藏液与食盐质量比1.0∶1.0∶0.5，混合装袋，贮藏期间护色效果良好， Na2S2O5的用量约为生产上常用量20.00 g/L Na2S2O5的1/2，可实现苹果坯的低硫贮藏。
침대과배저장과정중아류산염용량고적문제，이평과위원료，채용균균설계우화법연구항배혈산（VC）、초아류산납（Na2S2O5）、저몽산、저몽산아석이납（DSC）화을이알사을산이납（EDTA-2Na）급기복배제대평과갈변적억제효과。결과표명，5충호색제도능불동정도지억제갈변，최가적혼합저장액위VC 0.1 g/L， Na2S2O59.0 g/L， EDTA-2Na 0.90 g/L， DSC 0.90 g/L，저몽산0.16 g/L。안조과괴、저장액여식염질량비1.0∶1.0∶0.5，혼합장대，저장기간호색효과량호， Na2S2O5적용량약위생산상상용량20.00 g/L Na2S2O5적1/2，가실현평과배적저류저장。
According to the problem of sulfite too high in the traditional processing used during preserved fruits storage, the browning inhibition effects of VC, Na2S2O5, citric acid, DSC and EDTA-2Na on the apple are studied by the uniform design optimization. The results show that the five kinds of reagents can inhibit browning in different degrees, and the best mixing liquid for storage is VC 0.1 g/L, Na2S2O5 9.0 g/L, EDTA-2Na 0.90 g/L, DSC 0.90 g/L, citric acid 0.16 g/L. Fruit pieces, liquid storage and salt are mixed before packing in mass ratio of 1.0∶1.0∶0.5 and apple can be saved well. The amount of Na2S2O5 is about 1/2 of production level 20.00 g/L. Storing apple with a small amount of sulfur is realized.