摘要
鲜食玉米贮藏期间品质会下降。以脉冲强光(PL)与紫外辐照(UVR)对鲜食玉米进行保鲜,分析含水量、质量损失率、TPA指标、色差与感官品质,研究贮藏期间品质变化。结果表明,PL、UVR的水分含量显著(p=0.012)、极显著(p=0.003)高于对照,说明可有效抑制水分散失,而PL与UVR无显著差异。在质量损失率上,PL显著低于对照(p=0.018),UVR极显著低于对照(p=0.010),PL显著低于UVR(p=0.035),说明PL、UVR有助于降低玉米质量损失。PL处理的鲜食玉米内聚性极显著高于UVR(p=0.0002)和对照(p=0.0019),UVR与对照无明显差异;在硬度、胶粘性和咀嚼性上,PL与UVR均极显著高于对照(硬度:p=0.0011,p=0.0024;胶粘性:p=0.0004,p=0.0063;咀嚼性:p=0.0003,p=0.0019),PL极显著高于UVR(硬度:p=0.0003;胶粘性:p=0.0005;咀嚼性:p=0.0002),说明PL与UVR会导致籽粒硬度增大,胶粘性和咀嚼性增加。PL、UVR、对照三者间在色差上无显著差异;鲜食玉米贮藏10 d时,PL感官评分为84.4,UVR为80.6,对照为73.2。PL感官品质极显著优于UVR和对照(p=0.005,p=0.002),UVR也极显著优于对照(p=0.002),说明PL对鲜食玉米保鲜效果较好,能更好保持色、香、味等感官品质。
Fresh corn quality declined during storage.The pulsed light （PL）and UV irradiation （UVR）treatment were used to preserve fresh corn to analyze the moisture content, weight loss rate, TPA index, odors, color difference and sensory quality in order to research quality changes of fresh corn during storage.The results showed that moisture content of PL and UVR were higher signifieantly（p = 0.012）and extremely significantly （p = 0.003 ）than the control exhibiting that PL and UVR could effectively inhibit moisture loss of fresh corn, but without significant difference between PL and UVR.In weight loss rate, PL was lower significantly than control（p = 0.018 ） , UVR was lower extremely significantly （p = 0.010）than control and PL was lower signifieantly（p = 0.035）than UVR, which showing PL and UVR were helpful to reduce the weight loss of fresh eorn.PL was higher extremely significantly than UVR （ p = 0.0002 ） and control （ p = 0.0019 ） in corn cohesiveness while there was no significant difference between UVR and eontrol.PL and UVR were extremely significantly higher than control（ hardness：p = 0.0011 ,p = 0.0024, gumminess： p = 0.0004, p = 0.0063, chewiness： p = 0.0003, p = 0.0019 ） and also PL were extremely significantly higher than UVR （ hardness ：p = 0.0003, gumminess ： p = 0.0005, chewiness ： p = 0.0002 ） in hardness, gumminess and chewiness.It displayed that PL and UVR could raise corn kernel hardness and increase gumminess and chewiness.There were no significant differences in color difference among PL, UVR and control.The sensory evaluation score of PL was 84.4, UVR was 80.6 and the control was 73.2 when fresh corn storage 10 d.The sensory quality of PL was extremely significantly better than UVR（p = 0.005 ）and control（p = 0.002）, and the sensory quality of UVR was extremely significantly better than control（p = 0.002）.The effects of PL on fresh corn were better and could better maintain sensory qualities such as color,odor and taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第2期324-327,353,共5页
Science and Technology of Food Industry
基金
辽宁省教育厅科学技术研究项目(L2012399)
国家自然科学基金青年项目(31471621)
关键词
脉冲强光
紫外辐照
鲜食玉米
保鲜品质
pulsed light
UV irradiation
fresh corn
preservation quality
