刘禹¹，张莉¹，陈一萌¹，毛鹏煜¹，尹翔东¹，高佳²，柏红梅^1*

（1.四川省食品发酵工业研究设计院有限公司,成都 611130；

2.四川省农业科学院农产品加工研究所,成都 610066）

摘要：本文以马铃薯为原料，通过无菌水、0.1%生姜提取液、0.1%生姜-壳聚糖保鲜液、0.5%生姜-壳聚糖保鲜液四种不同浸泡方式，测定马铃薯净菜在贮藏期内Vc含量、失重率、多酚氧化酶活性、菌落总数、感官品质。结果表明：生姜提取液对马铃薯净菜有一定的保鲜效果，生姜-壳聚糖保鲜液保鲜效果更好。0.5%生姜-壳聚糖保鲜液可以有效减缓马铃薯净菜Vc的损耗，降低失重率，抑制PPO酶活性和微生物的生长繁殖，保持马铃薯净菜的感官品质；贮藏第7d时，Vc含量、失重率、PPO酶活性、菌落总数和感官评分分别为24.61 mg/100 g、0.97%、2.61U/g、2.14 lg CFU/g、16.19分。

关键词：马铃薯；净菜；生姜；壳聚糖；保鲜

中图分类号：TS255.3   文献标识码：A   文章编号：1674-506X（2024）01-0064-0006

Effect of Ginger-chitosan Preservative Solution on Storage Quality of Clean Potato Dishes

LIU Yu¹, ZHANG Li¹, CHEN Yimeng¹, MAO Pengyu¹, YIN Xiangdong¹, GAO Jia², BAI Hongmei^1*

(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd, Chengdu 611130,China; 2.Sichuan Academy of Agricultural Sciences, Chengdu 610066,China)

Abstract: In this paper, potatoes were soaked in sterile water, 0.1% ginger extract, 0.1% ginger-chitosan preservative solution and 0.5% ginger-chitosan preservative solution to determine the Vc content, weight loss rate, polyphenol oxidase activity and polyphenol oxidase activity of clean potatoes during storage. The results showed that ginger extract had a certain fresh-keeping effect on clean potatoes, and ginger-chitosan freshkeeping solution had a better fresh-keeping effect. 0.5% ginger-chitosan preservative solution can effectively slow down the loss of Vc, reduce the weight loss rate, inhibit PPO enzyme activity and microbial growth and reproduction,and maintain the sensory quality of potato clean vegetables; On the 7th day of storage, the Vc content, weight loss rate, PPO enzyme activity, total number of colonies and sensory score were 24.61 mg/100 g, 0.97%, 2.61 U/g, 2.14 lg CFU/g and 16.19 points respectively.

Keywords: potatoes; clean vegetables; ginger; chitosan; keep fresh

doi: 10.3969/j.issn.1674-506X.2024.01-010

收稿日期：2023-03-10

基金项目：四川省重点研发项目“川渝地区优势果蔬冷链贮运关键技术研究与示范”（2021YFQ0072）

作者简介：刘禹（1994-），男，硕士，助理工程师。研究方向：果蔬加工与贮藏。

*通信作者：柏红梅（1982-），女，硕士，高级工程师。研究方向：食品科学与工程。

引用格式:刘禹,张莉,陈一萌,等.生姜-壳聚糖保鲜液对马铃薯净菜贮藏品质的影响[J].食品与发酵科技,2024,60(1):64-68,98.