摘要
探索短波紫外照射(UV-C)不同处理时间对鲜切黄瓜片品质的影响。黄瓜鲜切成片并用包装袋包封,UV-C分别辐照0, 10, 20, 30, 60和90 min后, 4℃下贮藏,分别测量第0,第1,第2,第4和第6天鲜切黄瓜片的总酚、硬度、脆度、颜色、叶绿素、菌落总数的变化。采用主成分分析对所测定的指标进行综合分析。结果表明,经过短波紫外辐照的鲜切黄瓜片菌落总数减小,且辐照时间越长菌落总数越少, 60和90 min辐照处理较对照组货架期延长了2 d,辐照处理还增加鲜切黄瓜总酚含量。主成分分析的综合品质分析结果为:辐照60 min>30 min>对照>其他处理组,鲜切黄瓜片经短波紫外照射60 min (18 kJ/m^2)后可延长货架期约2 d,对其综合品质的保存最好,过高和过低的辐照剂量的综合品质都低于辐照60 min。
The effect of short wave ultraviolet(UV-C)treatments with different time on storage quality of fresh cut cucumber was investigated.The cucumber slices were cut into slices and sealed in a package bag.Cucumber was irradiated for 0,10,20,30,60 and 90 min respectively and stored at 4℃.The changes of total phenols,hardness,crispness,color,chlorophyll and colony count of fresh cut cucumber slices at 0,1,2,4 and 6 d were measured respectively.Principal component analysis was used to comprehensively analyze the measured indexes.The results showed that the total colony number of fresh cut cucumber slices was reduced by short wave ultraviolet radiation,and the longer the time of irradiation,the less the total number of colonies.The safe shelf life of 60 and 90 min was 2 d longer than that of the control group,and the irradiation treatment increased the total phenol content of fresh cut cucumber.The more UV-C treatment on fresh cut cucumber,the less counts of microbial,but more counts total phenol.The results of comprehensive quality analysis of principal component analysis were that irradiated60 min>30 min>control>other treatment groups.The safe shelf life of fresh cut cucumber slices could be extended by 2 d after short wave ultraviolet irradiation of 60 min.The comprehensive quality of the fresh cut cucumber was best,and the comprehensive quality of high and low irradiated doses was lower than that of irradiated 60 min.
作者
赵磊
王丹
马越
张敏
赵煜炜
赵晓燕
ZHAO Lei;WANG Dan;MA Yue;ZHANG Min;ZHAO Yuwei;ZHAO Xiaoyan(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Science,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture(Beijing 100097);Food Institute,Shenyang Agricultural University(Shenyang 110866);Longda Foodstuff Group Co.,Ltd.(Laiyang 265231))
出处
《食品工业》
CAS
北大核心
2019年第5期205-209,共5页
The Food Industry
基金
现代农业产业技术体系建设专项(CARS-23)
北京市农林科学院科技创新能力建设专项(KJCX20170205)
山东省2017年泰山产业领军人才工程高效生态农业创新类专项(LJNY201705)
关键词
黄瓜
鲜切
短波紫外
总酚
菌落总数
贮藏品质
cucumber
fresh cut
UV-C
total phenolics
microbial counts
storage quality
