不同CO2比例的鲜切马铃薯气调保鲜效果

Effects of Different CO2 Concentrations in Modified Atmosphere Packaging on Fresh-cut Potatoes

摘要:

为探究CO2气调包装对鲜切马铃薯褐变的抑制及贮藏品质的影响，以“荷兰15号”马铃薯为试材，采用体积分数10%、20%和30%的CO2气调包装，4 ℃贮藏，测定相关理化指标。结果表明：CO2气调包装有效抑制鲜切马铃薯褐变和品质劣变，其中30% CO2效果最佳。CO2气调包装抑制了多酚氧化酶（Polyphenol Oxidase，PPO）、过氧化物酶（Peroxidase，POD）和苯丙氨酸解氨酶（Phenylalanineammonialyase，PAL）活性的上升和总酚含量的增加，保持了鲜切马铃薯的硬度、脆性、可溶性固形物（Total Soluble Solids Content，TSS）、抗坏血酸和挥发性风味物质和滋味。贮藏第8天时，PPO、POD和PAL活性比对照分别降低53.02%、39.60%、28.21%和73.97%，硬度、脆性、TSS含量和抗坏血酸含量为初始值的97.49%、95.00%、73.10%和88.73%，8 d电子鼻测定的挥发性风味物质和电子舌测定的滋味接近于0 d初始值。因此，CO2气调包装有效抑制鲜切马铃薯褐变，保持其贮藏品质。

Abstract:

To explore the effects of CO2 in modified atmosphere packaging on the browning and storage quality of fresh-cut potatoes, ‘Holland No. 15’ potatoes were used as the test material stored with 10%, 20%, and 30% CO2 in modified atmosphere packaging at 4℃ and their physical and chemical attributes were determined. CO2 in modified atmosphere packaging could effectively inhibit the browning and quality deterioration of fresh-cut potatoes, with 30% CO2 producing the best effect. In particular, CO2 in modified atmosphere packaging inhibited the augmentation of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) activity and elevation of total phenolic content. The firmness, brittleness, total soluble solid (TSS) content, ascorbic acid content, and volatile flavor substances, and taste of fresh-cut potatoes were maintained. On day 8 of storage, PPO, POD, and PAL activity was decreased by respectively 53.02%, 39.60%, and 28.21% and total phenolic content was decreased by 73.97% of the control values. Meanwhile, the firmness, brittleness, TSS content, and ascorbic acid content were 97.49%, 95.00%, 73.10%, and 88.73% of the initial values. Volatile flavor compounds measured using an electronic nose and taste measured using an electronic tongue on day 8 of storage were close to the initial values (day 0). Therefore, CO2 in modified atmosphere packaging can effectively inhibit the browning of fresh-cut potatoes and maintain their storage quality.