摘要
为探索短波紫外照射(UV-C)协同15 g/L壳聚糖涂膜(chitosan coating,CH-C)处理对鲜切甘蔗的保鲜效果,该试验以未处理组为对照(check,CK),对比二者单一处理和协同处理(UV-C+CH-C)的鲜切甘蔗在4℃冷藏期间pH值、可溶性固形物(soluble solids content,SSC)、褐变度、菌落总数(total bacteria count,TBC)、霉菌和酵母菌数(mold and yeast count,MYC)、总酚、丙二醛(malondialdehyde,MDA)、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)等指标变化。结果表明,在冷藏至30 d时,UV-C、CH-C和UV-C+CH-C组与CK组相比均有效保持了鲜切甘蔗的品质,其中,pH值和SSC稳定性均明显提高;褐变速度分别降低了33.6%、65.6%和70%;TBC分别增加了19.5%、3.5%和降低了36.3%;MYC分别降低了40.4%、38.7%和44%;总酚含量分别降低了7.5%、25%和25.4%;18 d时MDA含量分别降低了52.4%、45.8%和53.8%;PPO与POD活性分别降低了56.5%与40.1%、44.4%与21.9%和60.5%与47.6%。以TBC和MYC指标结合pH值和感官变化来看,UV-C+CH-C可使真空包装鲜切甘蔗的冷藏保质期从6 d延长至30 d,可见,UV-C+CH-C处理对鲜切甘蔗的保鲜效果更佳。该研究可为鲜切果蔬的有效和经济保藏提供借鉴。
The aim of this research was to explore the preservation effect of short-wave ultra-violet(UV-C)irradiation combined with 15 g/L chitosan coating(CH-C)on fresh-cut sugarcane.The untreated group(CK)was used as controls,the indexes of individually treated groups and synergistically treated(UV-C+CH-C)fresh-cut sugarcane were analyzed including pH value,soluble solids(SSC),browning degree,total bacteria count(TBC),total mold and yeast count(MYC),total phenol,malondialdehyde(MDA),polyphenol oxidase(PPO)and peroxidase(POD)during cold storage at 4℃.The results showed that the UV-C,CH-C,and UV-C+CH-C groups could effectively maintain the quality of fresh-cut sugarcane compared with the CK group for 30 days.Among which,pH value and SSC stability improved obviously and speed of browning reduced by 33.6%,65.6%and 70%respectively.In addition,TBC increased 19.5%and 3.5%in UV-C and CH-C,but reduced 36.3%in UV-C+CH-C groups.Moreover,MYC,total phenol content,MDA content,PPO with POD activity were reduced in different degree respectively.UV-C+CH-C could extend the cold storage shelf life of vacuum-packed fresh-cut sugarcane from 6 d to 30 d using TBC and MYC combined with pH and sensory changes as indicators.UV-C+CH-C treatment has a better preservation effect on fresh-cut sugarcane.This study could provide a reference for the effective and economic preservation of fresh-cut fruits and vegetables.
作者
尹琳琳
张雪
卢世凤
汪暄妍
茆丽萍
YIN Linlin;ZHANG Xue;LU Shifeng;WANG Xuanyan;MAO Liping(School of Biological Engineering,Huainan Normal University,Huainan 232038,China;Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes,Huainan 232038,China;College of Biological Science&Biotechnology,Beijing Forestry University,Beijing 100083,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第6期218-224,共7页
Food and Fermentation Industries
基金
淮南师范学院科研项目(2020XJZD008)
淮南师范学院质量工程项目(2017hsyxkc90)。
关键词
鲜切甘蔗
短波紫外线照射
壳聚糖涂膜
保鲜
fresh-cut sugarcane
short-wave ultraviolet
chitosan coating
preservation
