[1] SHAH N S, NATH N. Minimally processed fruits and vegetables-freshness with convenience[M]//Minimally Processed Fruits and Vegetables. Berlin:Springer,2006:561-570.
[2] 中国科学院武汉植物研究所. 中国莲[M]. 北京: 科学出版社, 1987.
[3] GUO H B. Cultivation of lotus ( Nelumbo nucifera Gaertn. ssp. nucifera) and its utilization in China[J]. Genetic Resources and Crop Evolution, 2009, 56(3):323-330.
[4] ZHANG S, YU Y, XIAO C, et al. Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism[J]. LWT - Food Science and Technology, 2013, 53(2):555-559.
[5] 徐莉. 鲜切根、茎类蔬菜褐变控制技术的研究[D]. 泰安:山东农业大学, 2008.
[6] TOIVONEN P M A, BRUMMELL D A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J]. Postharvest Biology & Technology, 2008, 48(1):1-14.
[7] JIANG J, JIANG L, LUO H, et al. Establishment of a statistical model for browning of fresh-cut lotus root during storage[J]. Postharvest Biology & Technology, 2014, 92(3):164-171.
[8] HE J, QIN Z, XUE D, et al. Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices[J]. Food Chemistry, 2017, 214:269-276.
[9] 王向阳, 姜丽佳, 王忠英,等. 莲藕的酶促褐变及其贮藏中褐变的控制[J]. 农业工程学报, 2009, 25(4):276-280.
[10] IBRAHIM G E, HASSAN I M, ABDELRASHID A M, et al. Effect of clouding agents on the quality of apple juice during storage[J]. Food Hydrocolloids, 2011, 25(1):91-97.
[11] YAN S, LI L, HE L, et al. Maturity and cooling rate affects browning, polyphenol oxidase activity and gene expression of ‘Yali’ pears during storage[J]. Postharvest Biology & Technology, 2013, 85:39-44.
[12] 蒋跃明. 果实褐变及控制[J]. 植物杂志, 1991(6):22-23.
[13] 郁志芳, 赵友兴, 李宁,等. 鲜切莲藕酶促褐变底物的分析确定[J]. 食品科学, 2002, 23(4):41-44.
[14] SUN Y, ZHANG W, ZENG T, et al. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism[J]. Food Chemistry, 2015, 177:376-381.
[15] HU J, YANG L, WU W, et al. Slicing increases antioxidant capacity of fresh-cut lotus root ( Nelumbo nucifera , G.) slices by accumulating total phenols[J]. International Journal of Food Science & Technology, 2014, 49(11):2418-2424.
[16] MIN T, XIE J, ZHENG M, et al. The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera , G.) root[J]. Postharvest Biology & Technology, 2017, 123:69-76.
[17] 樊振江, 郝亚勤, 张素君,等. 鲜切莲藕微生物模型的建立及货架寿命预测[J]. 中国农学通报, 2007, 23(1):326-329.
[18] 刘小芳, 王发祥, 俞健,等. 鲜切莲藕冷藏过程中优势腐败菌的分离与鉴定[J]. 食品与机械, 2016(4):148-150.
[19] 李新楠, 齐小保, 严守雷,等. 5种鲜切藕片胀袋微生物的分离与鉴定[J]. 食品科学, 2014, 35(23):151-154.
[20] 夏天龙, 易阳, 王宏勋,等. 低温下鲜切莲藕菌相分析及货架期评价[J]. 中国酿造, 2014, 33(1):86-90.
[21] 刘海杰, 李润泽, 苏东海,等. 碱性电解水降解苹果表面的高效氯氟氰菊酯农药[J]. 食品科技, 2015(2):123-127.
[22] 胡朝晖, 吴彤娇, 李慧颖,等. 微酸性电解水用于鲜切莲藕杀菌处理的实验研究[J]. 河北工业科技, 2016, 33(1):40-45.
[23] 张华, 董月强, 袁博,等. 酸性氧化电位水对鲜切莲藕品质的影响[J]. 食品研究与开发, 2015, 36(9):84-87.
[24] 何萌, 王丹, 马越,等. 不同清洗处理对鲜切莲藕贮藏期褐变的影响[J]. 食品科学, 2014, 35(18):214-218.
[25] 梁茂雨, 郝亚勤, 南海娟,等. 鲜切莲藕自发气调包装的研究[J]. 河南农业科学, 2007, 2007(3):91-95.
[26] DING Y, YUN J, LI X, et al. Evaluation of nano-packing on the shelf life of fresh-cut lotus root ( Nelumbo nucifera Gaerth)[M]. Advances in Technology and Management. Berlin:Springer Berlin Heidelberg, 2012:775-780.
[27] 高晗, 孙俊良, 高愿军,等. 气调包装对鲜切莲藕保鲜效果研究[J]. 食品科学, 2008, 29(10):612-614.
[28] 郭衍银, 李玲. 高 O 2 薄膜气调包装对鲜切莲藕保鲜效果的影响[J]. 现代食品科技, 2013(10):2447-2452.
[29] 孙晓飞, 丁永川, 马建平. 壳聚糖处理对鲜切莲藕褐变和抗氧化活性的影响[J]. 作物杂志, 2011(2):57-60.
[30] 汪伟, 张伟, 孙莹,等. 壳聚糖对鲜切莲藕酶促褐变相关因子的影响[J]. 江西农业大学学报, 2014(5):1081-1085.
[31] 于有伟, 李惠, 邸金花,等. 壳聚糖植酸天然复合涂膜对鲜切莲藕保鲜效果的研究[J]. 中国食品学报, 2012, 12(3):131-136.
[32] 黄杨敏, 孙晔, 耿思翌,等. 魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响[J]. 食品科学, 2016, 37(8):266-271.
[33] 汪薇, 李晓, 杨宏,等. 超高压处理对鲜切莲藕品质及其贮藏性的影响[J]. 华中农业大学学报, 2016(2):101-107.
[34] 方凌, 张继刚, 钱世兵,等. 60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响[J]. 食品工业科技, 2016, 37(3): 334-338.
[35] 张华, 董月强, 李星科,等. 高密度二氧化碳技术对鲜切莲藕酶活性的影响[J]. 食品与机械, 2013, 29(1):170-172.
[36] 王秋成, 吕芬, 高颖,等. 柠檬酸对鲜切莲藕酶促褐变的影响研究[J]. 中国食品添加剂, 2016(8):166-171.
[37] 张永清. 异抗坏血酸钠对鲜切莲藕营养成分的影响[J]. 食品工业, 2015(7):9-12.
[38] 金定樑, 夏文水. 柠檬酸亚锡二钠对鲜切莲藕护色作用的研究[J]. 食品与机械, 2011, 27(4):129-132.
[39] 吴佩, 杨列清, 孙莹,等. 复合护色剂防止鲜切莲藕褐变的研究[J]. 食品研究与开发, 2015(12):114-116.
[40] DU J, FU Y, WANG N. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root[J]. Lebensmittel-Wissenschaft und-Technologie, 2009, 42(2):654-659.
[41] ZHANG S, YU Y, XIAO C, et al. Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism[J]. LWT - Food Science and Technology, 2013, 53(2):555-559.
[42] 胡燕, 陈忠杰. 洋葱提取液对鲜切莲藕保鲜效果的研究[J]. 中国食品添加剂, 2014(5):166-170.
[43] GAO H, CHAI H, CHENG N, et al. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices[J]. Food Chemistry, 2017, 217:45-51.
[44] 杨霞, 王大平. 天然生物保鲜剂Nisin不同处理对鲜切莲藕的保鲜效果[J]. 贵州农业科学, 2012, 40(12):178-180.
[45] FU Y, LIU H, FU L, et al. Preservation Effect of Thymol Active MAP Packaging on Fresh-Cut Lotus Root[M]. Advanced Graphic Communications, Packaging Technology and Materials,2016.
[46] 李湘利, 刘静, 魏子浩,等. 姜蒜浸提液与壳聚糖复合保鲜切分莲藕护色效果的研究[J]. 食品科技, 2010(1):253-256.
[47] XING Y, LI X H, XU Q L, et al. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root ( Nelumbo nucifera Gaerth)[J]. Innovative Food Science & Emerging Technologies, 2010, 11(4):684-689. |
