臭氧结合气调包装对毛竹笋的保鲜作用

doi:10.7506/spkx1002-6630-20200709-135

食品科学 ›› 2021, Vol. 42 ›› Issue (15): 200-205.doi: 10.7506/spkx1002-6630-20200709-135

臭氧结合气调包装对毛竹笋的保鲜作用

陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠

（1.西华大学食品与生物工程学院，四川成都 610039；2.西华大学宜宾研究院，四川宜宾 644000）

出版日期:2021-08-15 发布日期:2021-08-27
基金资助:
宜宾市科技计划专项（2018ZSF002）；2020年“西华杯”大学生创新创业项目（2020146）；四川省科技厅重点研发项目（2019YFN0174）；成都市科技局技术创新研发项目（2019-YF05-00190-SN）

Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots

CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui

(1. School of Food and Bioengineering, Xihua University, Chengdu 610039, China; 2. Yibin Research Institute, Xihua University, Yibin 644000, China)

Online:2021-08-15 Published:2021-08-27

摘要/Abstract

摘要： 目的：探讨臭氧水（ozone water，OW）浸泡和臭氧（ozone gas，OG）气熏预处理结合气调包装（modified atmosphere packaging，MAP）对毛竹笋的保鲜效果。方法：毛竹笋经不同预处理和包装处理后，测定其在4 ℃贮藏期间腐烂率、粗纤维质量分数、硬度和多酚氧化酶活力、过氧化物酶活力的变化。结果：未经任何处理的对照组竹笋腐烂率、粗纤维质量分数、硬度均随贮藏时间延长明显增加，在4 ℃下贮藏28 d后，腐烂率为60%，粗纤维质量分数和硬度分别比贮藏初始增加了116.87%和118.82%；与对照组相比，单独气调包装（MAP）、臭氧水浸泡结合气调包装（OW＋MAP）、臭氧气熏结合气调包装（OG＋MAP）均能有效延缓竹笋腐烂和硬化，抑制竹笋多酚氧化酶、过氧化物酶活性；其中，OG（9 μL/L、40 min）＋MAP对竹笋的保鲜效果最佳，该条件处理后的竹笋在4 ℃下贮藏28 d后，腐烂率最低（15%），且粗纤维质量分数比贮藏初始仅增加了22.69%。结论：臭氧预处理对于竹笋保鲜具有较好的效果，且OG的作用效果优于OW。因此，通过对竹笋进行OG预处理，可以有效延长竹笋的贮藏期。

关键词: 竹笋；臭氧处理；气调包装；保鲜

Abstract: Moso bamboo shoots were pretreated with ozone water (OW) or ozone gas (OG) and then stored under modified atmosphere packaging (MAP) in order to investigate the effect of the combination of ozone water/gas and MAP (OW + MAP and OG + MAP) on the preservation of bamboo shoots. Changes in decay incidence, crude fiber content, hardness, polyphenol oxidase (PPO) activity and peroxidase (POD) activity during storage at 4 ℃ were monitored. The results showed that the decay incidence, crude fiber content, and hardness of the untreated bamboo shoots increased significantly during storage. After 28 days storage, the decay incidence was 60%, and the crude fiber content and hardness increased by 116.87% and 118.82%, respectively. Compared with the untreated control group, MAP, OW + MAP and OG + MAP could effectively delay the decay and hardening of bamboo shoots, and inhibit PPO and POD activities. Treatment with 9 μL/L OG for 40 min) combined with MAP had the best preservation effect on bamboo shoots; the lowest decay incidence of 15% was observed on day 28, accompanied by an increase in crude fiber content of only 22.69%. It was found that the ozone pretreatment showed a good effect on the preservation of bamboo shoots, with OG being more effective better than OW. Therefore, pretreatment with OG could effectively extend the storage period of bamboo shoots.

Key words: bamboo shoots; ozone treatment; modified atmosphere packaging; preservation

中图分类号:

TS255.36

陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠. 臭氧结合气调包装对毛竹笋的保鲜作用[J]. 食品科学, 2021, 42(15): 200-205.

CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui. Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots[J]. FOOD SCIENCE, 2021, 42(15): 200-205.

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臭氧结合气调包装对毛竹笋的保鲜作用

Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots

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