短波紫外线处理对鲜切沙窝萝卜品质的影响
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摘要
研究了短波紫外线(ultraviolet-C,简称UV-C)处理对鲜切沙窝萝卜品质的影响。采用照射剂量率为0. 45 m W/cm~2的紫外灯对鲜切沙窝萝卜进行双面照射,照射时间分别为0、2、4、6、8 min,在8 d的贮藏期,定期测定沙窝萝卜的失重率、硬度、白度值、维生素C(Vc)含量、可溶性固形物含量、过氧化物酶活性及菌落总数。实验结果表明,与其他实验组相比,UV-C照射4 min对延缓沙窝萝卜硬度、Vc含量和可溶性固形物含量的下降均有显著效果;该组的失重率和菌落总数较其他组的低,贮藏前期过氧化物酶活性增强,末期抑制其活性,从而有效延缓组织衰老,但对白度值无显著影响。这说明UV-C照射4 min能更好地保持鲜切沙窝萝卜的贮藏品质。
This study investigated the effect of ultraviolet-C( UV-C) treatment on the quality of fresh-cut Shawo radish. Ultraviolet lamp with a dose rate of 0. 45 m W/cm~2 irradiated two sides of the fresh-cut Shawo radish for 0,2,4,6 and 8 min,respectively. During the 8-day storage period,the weight loss rate,hardness,white index,vitamin C content,soluble solid content,peroxidase activity,and total colony number of Shawo radish were measured regularly. The results showed that in comparison to other experimental groups,UV-C irradiation for 4 min had significant effects on delaying the hardness and decreases in Vitamin C and soluble solid contents of the radish. Moreover,the weight loss rate and total colony number of the radish after being irradiated for 4 min were lower than that of other groups. Furthermore,peroxidase activity was enhanced at the early stage of storage,and its activity was inhibited at later stage. Therefore,tissue aging was effectively delayed,but there was no significant effect on white index. This indicates that UV-C irradiation for 4 min can better maintain the storage quality of fresh-cut Shawo radish.
This study investigated the effect of ultraviolet-C( UV-C) treatment on the quality of fresh-cut Shawo radish. Ultraviolet lamp with a dose rate of 0. 45 m W/cm~2 irradiated two sides of the fresh-cut Shawo radish for 0,2,4,6 and 8 min,respectively. During the 8-day storage period,the weight loss rate,hardness,white index,vitamin C content,soluble solid content,peroxidase activity,and total colony number of Shawo radish were measured regularly. The results showed that in comparison to other experimental groups,UV-C irradiation for 4 min had significant effects on delaying the hardness and decreases in Vitamin C and soluble solid contents of the radish. Moreover,the weight loss rate and total colony number of the radish after being irradiated for 4 min were lower than that of other groups. Furthermore,peroxidase activity was enhanced at the early stage of storage,and its activity was inhibited at later stage. Therefore,tissue aging was effectively delayed,but there was no significant effect on white index. This indicates that UV-C irradiation for 4 min can better maintain the storage quality of fresh-cut Shawo radish.
引文
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[22]闫帅,刘贤金,梁颖,等.紫外线照射对鲜切鸡毛菜品质的影响[J].江苏农业学报,2014,30(1):189-193.
[23]范姝含,王艳颖,胡文忠,等.鲜切萝卜在贮藏过程中营养成分变化的研究[J].现代园艺,2013(1):11-12; 80.
[24]GECHEV T,WILLEKENS H,VAN-MONTAGU M,et al. Different responses of tobacco antioxidant enzymes to light and chilling stress[J]. Journal of Plant Physiology,2003,160(5):509-515.
[25]ARTéS-HERNáNDEZAB F,ROBLESA P A,GóMEZB P A,et al. Low UV-C illumination for keeping overall quality of fresh-cut watermelon[J]. Postharvest Biology and Technology,2010,55(2):114-120.
[2]张德纯.天津沙窝萝卜[J].中国蔬菜,2018(2):92.
[3]张斌,王超楠,樊士伟,等.天津“卫青萝卜”的生产栽培现状[J].天津农业科学,2012,18(3):120-124.
[4]芦菲,南海娟,孙俊良,等.短波紫外线照射在果蔬和食用菌保鲜中的应用研究[J].食品工业科技,2013,22:355-357.
[5]MACIEL G,ANDREA M,NOVELLO D. Ultraviolet technology for food preservation[J]. Boletim Do Centro De Pesquisa De Processamento De Alimentos,2009,27(1):59-70.
[6]洪雅敏,朱庆庆,刘清,等.紫外线在果蔬保鲜方面的研究进展[J].中国野生植物资源,2017,36(4):50-52; 59.
[7]白露露,胡文忠,刘程惠,等.鲜切果蔬非热杀菌技术的研究与应用[J].食品工业科技,2013,34(15):362-365.
[8]LIAO Chunli,LIU Xiaobo,GAO Along,et al. Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment[J]. LWTFood Science and Technology,2016,73:1-5.
[9]耿亚娟,王艳颖,齐海萍,等.紫外线照射对鲜切苹果营养品质的影响[J].食品工业科技,2016(1):331-333.
[10]周琪,陈晨,周福慧,等. UV-C控制鲜切苹果褐变与其活性氧代谢相关性的研究[J].食品科学2018:1-10.
[11]GHANATIF,KHATAMI F,Polyphenols and their antioxidant activity in callus-cultured Malva neglecta cells under UV-B and UV-C irradiation[J]. Planta Medica,2011,77(12):1 286-1 286.
[12]陈晨. UV-C处理对鲜切胡萝卜品质和抗氧化活性的影响[D].南京:南京农业大学,2015.
[13]ALEGRIA C,PINHEIRO J,DUTHOIT M,et al. Freshcut carrot(cv. Nantes)quality as affected by abiotic stress(heat shock and UV-C irradiation)pre-treatments[J]. LWT-Food Science and Technology,2012,48(2):197-203.
[14]高梵,龙清红,韩聪,等. UV-C处理对鲜切红心萝卜抗氧化活性的影响[J].食品科学,2016,37(11):12-17.
[15]GEORGE D S,RAZAIL Z,SANTHIRASEGARAM V,et al. Effects of ultraviolet light(UV-C)and heat treatment on the quality of fresh-cut Chokanan mango and josephine pine apple[J]. Journal of Food Science,2015,80(2):426-434.
[16]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-43.
[17]李合生.现代植物生理学[M].北京:高等教育出版社,2002:415-420.
[18]张平,李志文,王莉,等.基于穿刺测试的沙窝萝卜质构特性分析[J].食品研究与开发,2012,33(10):196-199.
[19]鲍会梅.鲜切萝卜在贮藏过程中生理变化的研究[J].食品研究与开发,2016,37(21):195-198.
[20]MANZOCCO L,PIEVE S D,MAIFRENI M. Impact of UV-C light on safety and quality of fresh-cut melon[J].Innov Food Sci Emerg,2011,12(1):13-17.
[21]王中元,王展,李雯,等.短波紫外线处理对木薯保鲜效果及生理指标的影响[J].食品科学,2016,37(2):256-260.
[22]闫帅,刘贤金,梁颖,等.紫外线照射对鲜切鸡毛菜品质的影响[J].江苏农业学报,2014,30(1):189-193.
[23]范姝含,王艳颖,胡文忠,等.鲜切萝卜在贮藏过程中营养成分变化的研究[J].现代园艺,2013(1):11-12; 80.
[24]GECHEV T,WILLEKENS H,VAN-MONTAGU M,et al. Different responses of tobacco antioxidant enzymes to light and chilling stress[J]. Journal of Plant Physiology,2003,160(5):509-515.
[25]ARTéS-HERNáNDEZAB F,ROBLESA P A,GóMEZB P A,et al. Low UV-C illumination for keeping overall quality of fresh-cut watermelon[J]. Postharvest Biology and Technology,2010,55(2):114-120.
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