UV-C结合新型生物保鲜纸对水蜜桃常温贮藏品质的影响
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摘要
旨在研究常温条件下短波紫外线(UV-C)照射处理结合新型生物保鲜纸对水蜜桃的保鲜效果,以期为采后水蜜桃的贮藏保鲜提供新方法。以江苏省张家港市的凤凰水蜜桃为试验材料,采用紫外灯照射处理后,放置于内部设有新型生物保鲜纸的包装纸箱中,在常温(28±1)℃条件下贮藏,每天测定水蜜桃的腐烂率、失重率、硬度、可溶性固形物含量、丙二醛含量以及多酚氧化酶活性各项指标,试验跨度为15 d。结果表明:UV-C结合新型生物保鲜纸的保鲜效果优于单一UV-C处理,显著优于空白对照(P<0.05)。贮藏第15天,水蜜桃的腐烂率、失重率、MDA含量和PPO活性分别低于对照组62.35%、54.93%、50.67%、32.85%,呼吸高峰由第4天推迟至第10天,硬度和可溶性固形物含量分别高于对照组42.64%、33.12%。UV-C结合新型生物保鲜纸的方法能够有效降低水蜜桃的腐烂率,减少水蜜桃水分的散失,保持水蜜桃可溶性固形物的含量,抑制水蜜桃MDA含量的增加和PPO活性的升高,因此可作为一种新方法在水蜜桃保鲜领域进行推广使用。
The purpose of this paper was to study the effects of UV-C irradiation combined with new biological paper on the preservation of peaches at room temperature, in order to provide a new method for storage and preservation of postharvest peaches. The Fenghuang honey peach in Zhangjiagang city, Jiangsu province as test material, after irradiation with ultraviolet lamp, it was stored in a packed carton containing new biological paper and stored at room temperature(28±1)℃. The rotting rate, weight loss rate, hardness, soluble solid content, malondialdehyde content and polyphenol oxidase activity of peach were measured every 1 d, the test span was 15 days. The results showed that the effect of UV-C combined with new biological paper was better than that of single UV-C, which was significantly better than blank control(P<0.05). On the 15 th day of storage, the rotting rate, the weight loss rate, MDA content and PPO activity of peach were lower than that of the control group, 62.35%, 54.93%, 50.67%, 32.85%,respectively. The respiratory peak was postponed from the 4 d to the 10 d, and the hardness and soluble solids were higher than the control group, 42.64%, 33.12%. UV-C combined with new biological paper can effectively reduce the rotting rate of peaches, reduce the water loss of peaches, keep the content of soluble solids in peaches, and inhibit the increase of MDA content and the increase of PPO activity in peaches. Therefore, it can be used as a new method in the field of peach preservation.
The purpose of this paper was to study the effects of UV-C irradiation combined with new biological paper on the preservation of peaches at room temperature, in order to provide a new method for storage and preservation of postharvest peaches. The Fenghuang honey peach in Zhangjiagang city, Jiangsu province as test material, after irradiation with ultraviolet lamp, it was stored in a packed carton containing new biological paper and stored at room temperature(28±1)℃. The rotting rate, weight loss rate, hardness, soluble solid content, malondialdehyde content and polyphenol oxidase activity of peach were measured every 1 d, the test span was 15 days. The results showed that the effect of UV-C combined with new biological paper was better than that of single UV-C, which was significantly better than blank control(P<0.05). On the 15 th day of storage, the rotting rate, the weight loss rate, MDA content and PPO activity of peach were lower than that of the control group, 62.35%, 54.93%, 50.67%, 32.85%,respectively. The respiratory peak was postponed from the 4 d to the 10 d, and the hardness and soluble solids were higher than the control group, 42.64%, 33.12%. UV-C combined with new biological paper can effectively reduce the rotting rate of peaches, reduce the water loss of peaches, keep the content of soluble solids in peaches, and inhibit the increase of MDA content and the increase of PPO activity in peaches. Therefore, it can be used as a new method in the field of peach preservation.
引文
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[15]李卉,张艳珍,王海宏,等.海藻酸钠(SAA)复合Vc保鲜纸包装处理对采后水蜜桃保鲜效果的对比系统研究[J].华北农学报,2016,31(S1):195-200.
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[17]周林宗,陶永元,徐明芳.溶菌酶、海藻酸钠与壳聚糖复配溶液对油桃的保鲜效果[J].北方园艺,2017,(9):116-119.
[18]张艳珍,李建龙,李卉,等.UV-C结合生物保鲜剂处理对水蜜桃常温保鲜与贮藏效果研究[J].华北农学报,2016,31(6):144-150.
[19]SYAMALADEVI R M,LUPIEN S L,BHUNIA K,et al.UV-C light inactivation kinetics of Penicillium expansum on pear surfaces:Influence on physicochemical and sensory quality during storage[J].Postharvest Biology&Technology,2014,87(2):27-32.
[20]王奕寒.具有果蔬保鲜功能的壳聚糖纳米纤维制备与性能表征[D].扬州:扬州大学,2015.
[2]李金丽,黄少云,田学军,等.保鲜纸箱对油桃常温贮藏品质的影响[J].保鲜与加工,2018,18(1):21-25.
[3]GAYáN E,SERRANO M J,MONFORT S,et al.Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice[J].Journal of Food Engineering,2012,113(4):598-605.
[4]张菊华,李高阳,王伟,等.UV-C处理对蓝莓果实低温贮藏品质的影响[J].食品与机械,2017,33(7):122-128.
[5]李玉娟,尹明安,任小林.采后短波紫外线处理对苹果耐贮性和品质的影响[J].食品科学,2015,36(14):244-249.
[6]POMBO M A,ROSLI H G,MARTíNEZ G A,et al.UV-Ctreatment affects the expression and activity of defense genes in strawberry fruit(Fragaria ananassa,Duch.)[J].Postharvest Biology&Technology,2011,59(1):94-102.
[7]范林林,任恒雪,夏春丽,等.短波紫外线处理对青椒采后生理特性的影响[J].北方园艺,2016,(10):127-130.
[8]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.
[9]施衡乐,吴伟杰,郜海燕,等.短波紫外线处理对紫背天葵采后贮藏品质的影响[J].核农学报,2018,32(7):1377-1383.
[10]LI J,MA J,DAI H.Preparation and Characterization of Self-Reinforced Antibacterial and Oil-Resistant Paper Using a NaOH/Urea/ZnO Solution[J].Plos One,2015,10(10):179-183.
[11]陈奕兆,刚成诚,王亦佳,等.UV-C处理对水蜜桃常温保鲜效果的研究[J].天津农业科学,2012,18(4):11-14.
[12]潘磊庆,朱娜,邵兴锋,等.丁香精油对樱桃番茄保鲜作用的研究[J].食品工业科技,2012,33(23):335-338.
[13]张志良.植物生理学实验指导(第2版)[M].北京:高等教育出版社,1990:274-277.
[14]李卉,赵心语,梁珂珂,等.生物酶制剂对水蜜桃贮藏品质的影响[J].天津农业科学,2015,21(4):28-32.
[15]李卉,张艳珍,王海宏,等.海藻酸钠(SAA)复合Vc保鲜纸包装处理对采后水蜜桃保鲜效果的对比系统研究[J].华北农学报,2016,31(S1):195-200.
[16]刘影,杜小龙,邹萌萌,等.3种生物保鲜剂对凤凰水蜜桃保鲜效果对比研究[J].华北农学报,2017,32(S1):189-194.
[17]周林宗,陶永元,徐明芳.溶菌酶、海藻酸钠与壳聚糖复配溶液对油桃的保鲜效果[J].北方园艺,2017,(9):116-119.
[18]张艳珍,李建龙,李卉,等.UV-C结合生物保鲜剂处理对水蜜桃常温保鲜与贮藏效果研究[J].华北农学报,2016,31(6):144-150.
[19]SYAMALADEVI R M,LUPIEN S L,BHUNIA K,et al.UV-C light inactivation kinetics of Penicillium expansum on pear surfaces:Influence on physicochemical and sensory quality during storage[J].Postharvest Biology&Technology,2014,87(2):27-32.
[20]王奕寒.具有果蔬保鲜功能的壳聚糖纳米纤维制备与性能表征[D].扬州:扬州大学,2015.
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