PDF(Pubmed)
Abstract：
UNASSIGNED: The demand for fresh-cut water chestnuts, a convenient and nutritive vegetable, is increasing in market. However, the slicing of water chestnuts can cause mechanical damage to tissue, which results in quality deterioration. We aimed to select the optimal treatment through a comprehensive comparison of the preservation effect of acetic acid, which could prolong the shelf life of fresh-cut water chestnuts and improve their storage quality.
UNASSIGNED: A comprehensive evaluation was conducted using the gray-correlation method based on the variation-coefficient weight to observe the treatment of 0, 2 and 5% acetic acid. Their effects on color, weight loss rate, and the content of ascorbic acid, total sugar, reducing sugar, soluble protein, and free amino acid were determined.
UNASSIGNED: The color, weight loss rate, and nutritional content of fresh-cut chestnuts varied under different processing and storage times. When stored for more than 4 days, the b* value, and the content of total sugar and soluble protein in CK were higher than those in 2% or 5% acetic acid, but the weight loss rate, and the content of ascorbic acid and free amino acid in CK were less than those in acetic acid treatments. Considering various indicators, it was difficult to determine which treatment to choose for fresh-cut water chestnut preservation. The gray-correlation analysis results indicated that when stored for 8, 12, or 16 days, the gray-correlation degree of 5% acetic acid was the highest, while that of the control was the lowest. It could be directly concluded by the gray-correlation degree that when the storage time exceeded 4 days, acetic acid could be used to improve storage quality, and 5% acetic acid had a better preservation effect than 2%. Fresh-cut water chestnuts can be stored for 4 days without the need for acetic acid treatment.
UNASSIGNED: These findings could provide information and comprehensive evaluation methods for the preservation of fresh-cut fruits and vegetables. The next step is to evaluate the preservation effect of acetic acid by measuring its effects on other indicators of fresh-cut water chestnuts (e.g., flavonoids, and microorganisms), providing ideas for the research of preservatives.
UNASSIGNED: A comprehensive evaluation was conducted using the gray-correlation method based on the variation-coefficient weight to observe the treatment of 0, 2 and 5% acetic acid. Their effects on color, weight loss rate, and the content of ascorbic acid, total sugar, reducing sugar, soluble protein, and free amino acid were determined.
UNASSIGNED: The color, weight loss rate, and nutritional content of fresh-cut chestnuts varied under different processing and storage times. When stored for more than 4 days, the b* value, and the content of total sugar and soluble protein in CK were higher than those in 2% or 5% acetic acid, but the weight loss rate, and the content of ascorbic acid and free amino acid in CK were less than those in acetic acid treatments. Considering various indicators, it was difficult to determine which treatment to choose for fresh-cut water chestnut preservation. The gray-correlation analysis results indicated that when stored for 8, 12, or 16 days, the gray-correlation degree of 5% acetic acid was the highest, while that of the control was the lowest. It could be directly concluded by the gray-correlation degree that when the storage time exceeded 4 days, acetic acid could be used to improve storage quality, and 5% acetic acid had a better preservation effect than 2%. Fresh-cut water chestnuts can be stored for 4 days without the need for acetic acid treatment.
UNASSIGNED: These findings could provide information and comprehensive evaluation methods for the preservation of fresh-cut fruits and vegetables. The next step is to evaluate the preservation effect of acetic acid by measuring its effects on other indicators of fresh-cut water chestnuts (e.g., flavonoids, and microorganisms), providing ideas for the research of preservatives.
摘要：
■对鲜切watercharners的需求，一种既方便又营养的蔬菜，在市场上增加。然而,栗子的切片会对组织造成机械损伤，导致质量下降。通过综合比较醋酸的保鲜效果,可以延长鲜切板栗的货架期，提高其贮藏质量。
■使用基于变异系数权重的灰色关联方法进行了综合评估，以观察0、2和5％乙酸的处理。它们对颜色的影响，体重减轻率，和抗坏血酸的含量，总糖,还原糖,可溶性蛋白质，并测定游离氨基酸。
■颜色，体重减轻率，鲜切栗子的营养成分在不同的加工和储存时间下也会有所不同。当储存超过4天时，b*值，CK中的总糖和可溶性蛋白质含量高于2%或5%乙酸中的含量，但是体重减轻的速度，CK中抗坏血酸和游离氨基酸的含量均低于乙酸处理。考虑到各种指标，很难确定选择哪种处理方法来保存新鲜切割的water。灰色关联分析结果表明，当储存8、12或16天时，5%乙酸的灰色关联度最高,而对照组是最低的。通过灰色关联度可以直接得出,当储存时间超过4天,乙酸可用于提高储存质量，5%的乙酸比2%的乙酸具有更好的保鲜效果。鲜切的栗子可以储存4天，无需乙酸处理。
■这些发现可以为鲜切水果和蔬菜的保存提供信息和综合评估方法。下一步是通过测量乙酸对鲜切water的其他指标的影响来评估乙酸的保存效果（例如，黄酮类化合物，和微生物），为防腐剂的研究提供思路。
■使用基于变异系数权重的灰色关联方法进行了综合评估，以观察0、2和5％乙酸的处理。它们对颜色的影响，体重减轻率，和抗坏血酸的含量，总糖,还原糖,可溶性蛋白质，并测定游离氨基酸。
■颜色，体重减轻率，鲜切栗子的营养成分在不同的加工和储存时间下也会有所不同。当储存超过4天时，b*值，CK中的总糖和可溶性蛋白质含量高于2%或5%乙酸中的含量，但是体重减轻的速度，CK中抗坏血酸和游离氨基酸的含量均低于乙酸处理。考虑到各种指标，很难确定选择哪种处理方法来保存新鲜切割的water。灰色关联分析结果表明，当储存8、12或16天时，5%乙酸的灰色关联度最高,而对照组是最低的。通过灰色关联度可以直接得出,当储存时间超过4天,乙酸可用于提高储存质量，5%的乙酸比2%的乙酸具有更好的保鲜效果。鲜切的栗子可以储存4天，无需乙酸处理。
■这些发现可以为鲜切水果和蔬菜的保存提供信息和综合评估方法。下一步是通过测量乙酸对鲜切water的其他指标的影响来评估乙酸的保存效果（例如，黄酮类化合物，和微生物），为防腐剂的研究提供思路。
