Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China.
Food Sci Technol Int. 2014 Mar;20(2):99-108. doi: 10.1177/1082013212472351.
Ascorbic acid dip and high O2 modified atmosphere packaging were used to alleviate browning and quality loss of fresh-cut eggplants. Fresh-cut eggplants were dipped in water or 0.5% ascorbic acid solution for 2 min before being packed in polyethylene film bags filled with air or high O2. The physiochemical and sensorial attributes of cut eggplants were evaluated during 12 days for storage at 4 . Results demonstrated that high O2 modified atmosphere packaging and ascorbic acid dip improved the preservation of fresh-cut eggplants compared with the control. High O2 showed an ability to reduce the browning and inhibit polyphenol oxidase and peroxidase activities. Higher total phenolic content and lower malondialdehyde content were also observed in ascorbic acid treated samples during storage. Moreover, the combination of ascorbic acid and high O2 was more effective than single treatments. The surface color was protected by ascorbic acid and high O2 packaging, and higher sensory scores were observed after 12 days of storage.
抗坏血酸浸泡和高 O2 改良气氛包装被用于减轻鲜切茄子的褐变和品质损失。鲜切茄子在包装前先用空气或高 O2 填充的聚乙烯薄膜袋中浸泡在水中或 0.5%抗坏血酸溶液中 2 分钟。在 4°C 下储存 12 天期间，评估了切割茄子的理化和感官属性。结果表明，与对照相比，高 O2 改良气氛包装和抗坏血酸浸泡可更好地保存鲜切茄子。高 O2 能够减少褐变并抑制多酚氧化酶和过氧化物酶的活性。在储存过程中，用抗坏血酸处理的样品中也观察到更高的总酚含量和更低的丙二醛含量。此外，抗坏血酸和高 O2 的组合比单一处理更有效。抗坏血酸和高 O2 包装保护了表面颜色，并且在储存 12 天后观察到更高的感官评分。
