摘要
以‘粉红藕’为试材,研究了短波紫外线处理对鲜切莲藕4℃冷藏过程中褐变效果的影响。主要分析了不同照射剂量(1.0、3.0和5.0 kJ/m^2)下鲜切莲藕色泽、失水率、硬度、没食子酸含量、儿茶酚含量、多酚氧化酶(PPO)和超氧化物歧化酶(SOD)活性等对生理生化指标的影响。结果表明,5.0 kJ/m^2剂量UV-C处理的鲜切莲藕褐变指数在贮藏第12 d时低于30,显著低于对照和其他处理组(P<0.05),5.0 kJ/m^2剂量UV-C处理可通过抑制褐变底物儿茶酚、没食子酸与PPO反应来延缓鲜切莲藕的酶促褐变,并通过延缓硬度的下降,提高鲜切莲藕的贮藏品质。综合保鲜效果得出,12 d的贮藏期内,5.0 kJ/m^2剂量UV-C处理抑制鲜切莲藕的褐变效果最佳。
The effect of different doses of UV-C radiation(1.0,3.0 and 5.0 kJ/m^2)on the browning quality of fresh-cut lotus root was studied by using‘Fen Hong Ou’as the experimental materials.The color,water loss rate,firmness,the content of phenols and the activity of enzymes(PPO,SOD)were studied at 4℃storage time(0,3,6,9 and 12 days).The results showed that the enzymatic browning index of fresh-cut lotus root was less than 30 on the 12th day during cold storage after 5.0 kJ/m^2 UV-C radiation,significantly lower than that of the control and other treatment groups(P<0.05).The UV-C radiation dose of 5.0 kJ/m^2 could delay the enzymatic browning of fresh-cut lotus root by inhibiting the reaction of browning substrates catechol,gallic acid and PPO.The decrease of firmness could also be delayed by UV-C radiation,indicating that the quality of fresh-cut lotus root could be preserved better.The irradiation dose of 5.0 kJ/m^2 performed the best in 12 days of storage.
作者
解新方
王晓萍
王志东
张洁
郝青
XIE Xin-fang;WANG Xiao-ping;WANG Zhi-dong;ZHANG Jie;HAO Qing(Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Landscape Architecture and Forestry,Qingdao Agriculture University,Qingdao 266109,China)
出处
《食品工业科技》
CAS
北大核心
2020年第17期274-278,共5页
Science and Technology of Food Industry
基金
中国农业科学院科技创新工程。
关键词
短波紫外线处理
鲜切莲藕
贮藏
酶促褐变
ultraviolet-C(UV-C)radiation
fresh-cut lotus root
storage
enzymatic browning
