Effect of a kind of edible film on the physiology and quality of fresh-cut apples
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摘要: 以红富士苹果为原料,研究一种复合性可食涂膜对鲜切苹果的保鲜效果,考察了呼吸强度、多酚氧化酶(PPO)的活力、游离酚含量、硬度、可溶性固形物含量(SSC)和维生素C(VC)含量等生理和品质指标。结果表明:使用该复合膜能显著降低鲜切苹果的呼吸强度,抑制PPO的酶活力,在游离酚增加的情况下仍显著抑制鲜切苹果的酶促褐变;用复合膜处理的鲜切苹果,硬度与对照基本一致,保持较对照组更高的SSC、VC和游离酚含量,使产品保持较好的外观、营养和质地等品质。Abstract: Red Fuji apples were as raw materials to study the effect of mixed edible film on the preservation of fresh-cut apple. And the experiment analyzed the fresh-cut apple physiological and quality indexes such as respiration rate, polyphenol oxidase activity (PPO) , free phenol content, hardness, soluble solids content (SSC) and VCcontent. Results showed that the mixed edible film could significantly inhibit the respiration and PPO of fresh-cut apple and thus inhibit the enzymatic browning of fresh-cut apple. Coating with mixed edible film, the fresh-cut apple 's hardness reduced slowly, maintaining higher SSC, VCand free phenol content than the control group, and maintaining a better appearance, texture, nutrition and quality.
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Keywords:
- fresh-cut apple /
- edible film /
- physiological /
- quality
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