Gao Jia, Zhu Yongqing, Luo Fangyao
Institute of Agro-products Processing Science and Technology Sichuan Academy of Agricultural Sciences Chengdu China.
Ministry of Agriculture Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Southwest Region) Chengdu China.
Food Sci Nutr. 2018 Apr 10;6(4):998-1005. doi: 10.1002/fsn3.647. eCollection 2018 Jun.
The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh-cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh-cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh-cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh-cut Chinese yam slices up to 14 days when stored at 4°C.
本研究的目的是调查乙醇水溶液（25%，v/v）和抗坏血酸（AA，1%，m/v）单独及联合使用，以及气调包装（MAP）或真空包装（VP）对鲜切山药片在4°C储存期间理化性质和微生物质量的影响。数据表明，乙醇（25%，v/v）与AA（1%，m/v）联合使用并进行MAP处理，在4°C冷藏21天期间，鲜切山药的顶空气体组成、颜色、电导率、整体视觉质量、需氧平板计数菌数以及霉菌和酵母菌数的变化最小，在抑制微生物生长和延缓褐变方面比单独使用乙醇或AA或常用消毒剂次氯酸钠更有效。包装实验表明，用VP处理并浸泡在25%乙醇与1%（m/v）AA溶液中的样品在4°C下只能保持鲜切山药片的感官品质7天，但25%（v/v）乙醇与1%（m/v）AA联合使用并采用MAP包装具有抗褐变潜力，在4°C储存时可将鲜切山药片的品质保持14天。
