柠檬酸处理抑制鲜切香蕉褐变的研究

Study on effect of citric acid treatment on the browning prevention of fresh-cut banana

摘要: 研究在4℃贮藏条件下不同浓度柠檬酸处理鲜切香蕉防褐变效果的影响。结果表明,适宜浓度的柠檬酸处理能显著延缓鲜切香蕉失重率的下降,同时还抑制了鲜切香蕉多酚氧化酶(PPO)及过氧化物酶(POD)活性,降低了丙二醛(MDA)含量,有利于保持鲜切香蕉良好的外观品质和营养价值。综合各项理化指标来看,2.0%柠檬酸处理的贮藏效果最佳,1.0%柠檬酸处理次之。

Abstract: Effect of different concentrations of citric acid treatment on fresh-cut banana browning stored under 4℃ were studied. The results showed that the suitable concentration of citric acid significantly delayed the decline of fresh-cut banana weightlessness rate, reduced the fresh-cut banana polyphenol oxidase (PPO) and peroxidase (POD) activity, and inhibited malondialdehyde (MDA) content. The treatment conduced to maintain the appearance quality and nutritional value of fresh-cut banana. The physical and chemical indexes dedicated that 2.0% citric acid was the best treatment, and then was the 1.0%.