本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆...本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆生菜细菌、大肠菌群、霉菌和酵母均有显著的杀灭效果。辐照剂量≤2.32k Gy的处理,圆生菜的失重率、可溶性固形物含量、亚硝酸盐含量在5%水平上无显著影响;对圆生菜在贮藏期间Vc含量的下降起延缓作用,对其色泽、气味、质地和滋味、组织状态等感官方面总体可接受性没有显著影响。因此,0.68~2.32k Gy剂量范围内的辐照可有效控制鲜切圆生菜中的微生物而不影响其食用和感官品质,货架期可达6d。本文探索了辐照保鲜在鲜切菜生产加工过程中的可行性,为以后的研究提供了一定的科学依据。展开更多
Increasing public demands for improved safety and quality of fruits and vegetables in the fresh market,awaken a growing interest for novel technologies for the preservation of postharvest fruits and vegetables before ...Increasing public demands for improved safety and quality of fruits and vegetables in the fresh market,awaken a growing interest for novel technologies for the preservation of postharvest fruits and vegetables before storage.Ultrasound technology provides one of the methods that with better treating time,enhanced products quality,reduced chemical hazards,low consumption of energy,and is environmentally friendly.This review provides an up-to-date summary of published findings on the application of ultrasound in the preservation of fresh fruits and vegetables.The ultrasound devices commonly utilized,effects of power ultrasound treatment as a factor that affects decay incidence,safety and quality of fresh fruits and vegetables are included.Application challenges and research trends in the future are also analyzed.It is concluded that much progress has been achieved in this field during recent years.These achievements paved the way for the industrial-scale application of ultrasound in the preservation of postharvest fruits and vegetables.展开更多
文摘本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆生菜细菌、大肠菌群、霉菌和酵母均有显著的杀灭效果。辐照剂量≤2.32k Gy的处理,圆生菜的失重率、可溶性固形物含量、亚硝酸盐含量在5%水平上无显著影响;对圆生菜在贮藏期间Vc含量的下降起延缓作用,对其色泽、气味、质地和滋味、组织状态等感官方面总体可接受性没有显著影响。因此,0.68~2.32k Gy剂量范围内的辐照可有效控制鲜切圆生菜中的微生物而不影响其食用和感官品质,货架期可达6d。本文探索了辐照保鲜在鲜切菜生产加工过程中的可行性,为以后的研究提供了一定的科学依据。
文摘为减少有害微生物对小麦粉的污染,本研究以不同筋度(低筋、中筋、高筋)小麦粉为原料,对其接种不同菌落数的大肠杆菌和蜡样芽孢杆菌,分析LED蓝光光照处理(430~470 nm,36 W)对3种筋度小麦粉的减菌效果及其理化性质的影响。结果表明:与对照组相比,5 h LED蓝光处理可显著降低高接菌量小麦粉中的大肠杆菌和蜡样芽孢杆菌菌落数,分别减少4.9(lg(CFU/g))和4.7(lg(CFU/g)),且杀菌效果与光照时间呈正相关;LED光照处理使小麦粉水分质量分数和横向弛豫时间T_(21)、T_(22)均呈现降低趋势,但不会改变小麦粉中水分的主要存在形式;经LED蓝光处理后,小麦粉的亮度、湿面筋质量分数和蛋白质聚合体无显著变化;但绿度和黄度下降,且小麦粉中蛋白与淀粉之间结合更加紧密。因此,LED蓝光处理可有效抑制小麦粉品质劣变,并有利于增加小麦粉的稳定性,改善小麦粉的品质。
基金National Natural Science Foundation of China(31171784).
文摘Increasing public demands for improved safety and quality of fruits and vegetables in the fresh market,awaken a growing interest for novel technologies for the preservation of postharvest fruits and vegetables before storage.Ultrasound technology provides one of the methods that with better treating time,enhanced products quality,reduced chemical hazards,low consumption of energy,and is environmentally friendly.This review provides an up-to-date summary of published findings on the application of ultrasound in the preservation of fresh fruits and vegetables.The ultrasound devices commonly utilized,effects of power ultrasound treatment as a factor that affects decay incidence,safety and quality of fresh fruits and vegetables are included.Application challenges and research trends in the future are also analyzed.It is concluded that much progress has been achieved in this field during recent years.These achievements paved the way for the industrial-scale application of ultrasound in the preservation of postharvest fruits and vegetables.
