Microsoft Word 王艳颖-二校 2459

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1 6 7 Vol. 6 No Journal of Food Safety and Quality Jul., 2015 * 王艳颖, 刘程惠, 田密霞, 李婷婷, 胡文忠 (1., ; 2. -, ) 摘要 : 目的方法 Vc 结果 Vc ; Vc 结论关键词 : ; ; ; ; Effects of calcium chloride treatment on the physiologic quality of fresh-cut celery WANG Yan-Ying, LIU Cheng-Hui, TIAN Mi-Xia, LI Ting-Ting, HU Wen-Zhong * (1. College of Life Science, Dalian Nationalities University, Dalian , China; 2. Key Laboratory of Bio-Chemistry Engineering the State Ethnic Affairs Commission Ministry of Education, Dalian , China) ABSTRACT: Objective To investigate the effects of different concentrations of calcium chloride treatment on the physiological quality of fresh-cut celery during room temperature storage. Methods The method of chemical titration, ultraviolet spectrophotometry, and weighing were respectively used to determine some indexes of physiological and biochemical characteristics such as titratable acid, soluble protein, reducing sugar, total sugar, Vc and weight-loss ratio in fresh-cut celery. Results The content of titratable acid, soluble protein, reducing sugar, total sugar and Vc of celery after cutting were increased during earlier storage and decreased during the later storage, the ratio of weight-loss increased gradually with the storage, and the content of titratable acid, reducing sugar, total sugar and Vc of celery by the lower concentration of calcium chloride treated were significantly higher than those of the control and other treatments, the content of soluble protein and the rate of weight loss were lower than of the control. Conclusion Calcium chloride treatment was a simple, safe and effective method for fruits and vegetables fresh-keeping, and could maintain effectively physiological quality of fresh-cut celery. 基金项目 : ( , ) (2012BAD38B05) (DC ) Fund: Supported by the National Natural Science Foundation of China ( , ), the National Science and Technology Pillar Program during the 12th Five-Year Plan Period (2012BAD38B05), and the Fundamental Research Funds for the Central Universities (DC ) * 通讯作者 :,,, hwz@dlnu.edu.cn *Corresponding author: HU Wen-Zhong, Professor, College of Life Science, Dalian Nationalities University, No.18, Liaohe West Road, Jinzhou New District, Dalian , China. hwz@dlnu.edu.cn

2 7, : 2459 KEY WORDS: calcium chloride; fresh-cut celery; fruits and vegetables fresh-keeping; physiological; quality 1 引言,,,,,,,,,, [1],,,,,, [2,3] (Apium graveolens L.),, [4],,,, 2 材料与方法 2.1 材料及处理,,,, 3 cm,, ( ) 1.25% ( 1) 2.5% ( 2) 5% ( 3) 10 min,,, (20 ), 2.2 试剂与仪器 95%, ;, ; 3, 5 G-250, SHZ-D( Ⅲ) ( ); DK-S26 ( ); AR2140 ( ( ) ); BR4i ( Jouan); SiM-F140 ( ); DHG-9053A ( ); T-25 ( IKA); UV ( ) 2.3 实验方法可滴定酸含量的测定 [5] 可溶性蛋白质含量的测定 Bradford [6] 还原糖含量的测定 3, 5- [7] 总糖含量的测定 [7] V C 含量的测定 [8] 失重率的测定 3 结果与分析 3.1 氯化钙处理对鲜切芹菜可滴定酸含量的影响 1,, 2 d,,,, [9],,, 1,,

3 2460 6, 1,,, 1 Fig. 1 Effect of calcium chloride treatment on titratable acidity content of fresh-cut celery 3.2 氯化钙处理对鲜切芹菜可溶性蛋白含量的影响,, 2,, [10],,,, [11],, 1, 1, 3.3 氯化钙处理对鲜切芹菜还原糖含量的影响 3,,,,,, [12],,,, 2 Fig. 2 Effect of calcium chloride treatment on soluble protein content of fresh-cut celery 3 Fig. 3 Effect of calcium chloride treatment on reducing sugar content of fresh-cut celery 3.4 氯化钙处理对鲜切芹菜总糖含量的影响 4,,,,,,,

4 7, : 2461, 1,,,,,,,,, 1,,,,, 4 Fig. 4 Effect of calcium chloride treatment on total sugar content of fresh-cut celery 3.5 氯化钙处理对鲜切芹菜 Vc 含量的影响 Vc,, Vc, [13] Vc, [14], 5, Vc,,,, [15], Vc,, Vc, 1 Vc,,,, 3.6 氯化钙处理对鲜切芹菜失重率的影响,,, [16] 6, 5 Vc Fig. 5 Effect of calcium chloride treatment on vitamin C content of fresh-cut celery Fig. 6 6 Effect of calcium chloride treatment on weight loss of fresh-cut celery 4 结论 (1),

5 2462 6, ;, (2),, 1.25%,, ; 2.5% 5%,, 参考文献 [1],. [J]., 2010, 31(5): Yan PM, Wei AL. Effect of ultraviolet ray on the quality of fresh cut celery [J]. Sci Technol Food Ind, 2010, 31(5): [2]. [J]., 2006, 27(1): Qin HY. Effect of calcium concentration and temperature on the quality of fresh-cut green papaya [J]. Sci Technol Food Ind, 2006, 27(1): [3],,. [J]., 2007, 7(1): Mao LC, Wu T, Fang XH. Effects of calcium chloride and heat treatment on fresh keeping of fresh-cut pumpkin [J]. J Chin Insit Food Sci Technol, 2007, 7(1): [4],,,. [J]., 2012, 12(2): Peng Y, Gu WG, Chu Y. Effect of different cooking methods on sensory and nutritional quality of celeries [J]. J Chin Insit Food Sci Technol, 2012, 12(2): [5],. [M]. :, Feng SQ, Zhao YM. Fruit and vegetable preservation techniques and conventional testing methods [M]. Beijing: Chemical Industry Press, [6] Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding [J]. Anal Biochem, 1976, 72: [7]. [M]. :, Wang ZX. Principles and methods of experimental techniques in biochemistry [M]. Beijing: China Agriculture Press, [8],,,. [M]. :, Cao JK, Jiang WB, Zhao YM, et al. Experiment guidance of postharvest physiology and biochemistry of fruits and vegetables [M]. Beijing: China Light Industry Press, [9] Lamikanra O, Chen JC, Banks D. Biochemical and microbial changes during the storage of minimally processed cantaloupe [J]. Agric Food Chem, 2000, 48: [10],. [J]., 2000, 36(6): Pan YG, Shi RC. Postharvest physiology and biochemistry of fruits and vegetables responsing to mechanical stress [J]. Plan Physiol Comm, 2000, 36(6): [11],,,. [J]., 2002, 29(2): Ling HP, Wu JS, Fu SH, et al. Study on Physiology of bamboo shoot of phyllostachys praecox F.prevelnalis under storage [J]. J Jiangsu Forestry Sci Technol, 2002, 29(2): [12]. [M]. :, Wang BS. Plant physiology [M]. Beijing: Science Press, [13] Gustavo A, Gonza-A, Sau Ruiz-C, et al. Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents [J]. Interna J Food Sci Technol, 2005, 40: [14],,,. [J]., 2007, 32 (10): Wang YY, Hu WZ, Pang K, et al. Effect of mechanical damage on the nutritional compositions in Fuji apple [J]. Food Sci Technol, 2007, 32(10): [15],,. [J]., 2012, 38(6): Wang YY, Hu WZ, Jin LM. Effects of methyl jasmonate treatment on nutritional quality of fresh-cut pear [J]. Food Ferment Ind, 2012, 38(6): [16],,. [J]., 2010, 36(11): Yang XB, Lu Y, Zheng JX. Study on effects of compound reagent on inhibiting browning of fresh-cut pears [J]. Food Ferment Ind, 2010, 36(11): ( 责任编辑 : 白洪健 )

6 7, : 2463 作者简介王艳颖, 高级工程师, 主要研究方向为果蔬加工保鲜工艺及理论 wyy@dlnu.edu.cn 胡文忠, 教授, 主要研究方向为食品加工与质量安全控制 hwz@dlnu.edu.cn 食品添加剂与配料专题征稿函 :,,,,, ,, 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报编辑部

Untitiled

Untitiled 中国农学通报 2009,25(11):117-122 Chinese gricultural Science Bulletin 钙处理对枇杷果实采后生理特性的研究郑国华 ( 福建农林大学园艺学院, 福州 350002) 摘要 : 适当的钙处理可明显减缓枇杷果实的采后生理活力试验结果