蓝光协同茴香精油对鲜切苋菜的保鲜机理

doi:10.7506/spkx1002-6630-20210711-112

食品科学 ›› 2022, Vol. 43 ›› Issue (17): 290-296.doi: 10.7506/spkx1002-6630-20210711-112

蓝光协同茴香精油对鲜切苋菜的保鲜机理

金思渊，谢晶

（1.上海冷链装备性能与节能评价专业技术服务平台，上海 201306；2.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306；3.上海海洋大学食品学院，上海 201306）

出版日期:2022-09-15 发布日期:2022-09-28
基金资助:
上海市科技兴农推广项目（沪农科推字（2018）第1-2号）；上海市科委公共服务平台建设项目（17DZ2293400）；上海市绿叶菜产业体系建设项目

Quality Preservation of Fresh-Cut Amaranth (Amaranthus crispus) by Combined Use of Blue Light and Fennel Essential Oil

JIN Siyuan, XIE Jing

(1. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 2. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China; 3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Online:2022-09-15 Published:2022-09-28

摘要/Abstract

摘要： 研究不同光量子通量密度（10、20、30 μmol/（m2·s））发光二极管（light emitting diode，LED）蓝光和最佳茴香精油剂量（0.35 μL/mL）处理鲜切苋菜的保鲜效果及机理。以T1（0 μmol/（m2·s）蓝光LED＋0.35 μL/mL茴香精油）、T2（10 μmol/（m2·s）蓝光LED＋0.35 μL/mL茴香精油）、T3（20 μmol/（m2·s）蓝光LED＋0.35 μL/mL茴香精油）、T4（30 μmol/（m2·s）蓝光LED＋0.35 μL/mL茴香精油）为处理组，以不作处理为对照组（CK），测定各组菌落总数、理化指标及抗氧化酶活力，并进行感官评价。结果表明：30 μmol/（m2·s）蓝光LED和0.35 μL/mL茴香精油复合处理可较好地保持鲜切苋菜叶绿素、VC和可溶性固形物的含量；抑菌效果由强到弱依次为T4＞T3＞T2＞T1；460 nm LED蓝光和茴香精油复合处理鲜切苋菜的超氧化物歧化酶、过氧化酶活力明显高于茴香精油处理组，可以有效抑制丙二醛和亚硝酸盐的积累，提高感官评分，将鲜切苋菜货架期延长至10 d。综上，LED460 nm蓝光和茴香精油复合处理是延缓鲜切苋菜衰老、保持其品质的有效方法。

关键词: 鲜切苋菜；茴香精油；发光二极管蓝光；生理指标；抗氧化?

Abstract: The effect and mechanism of light-emitting diodes (LED) blue light with different photosynthetic photon flux densities (10, 20 and 30 μmol/(m2·s)) combined with fennel essential oil (0.35 μL/mL) on the quality preservation of fresh-cut amaranth was studied. Four treatment groups: T1 (fennel essential oil alone), T2 (10 μmol/(m2·s) blue light + fennel essential oil), T3 (20 μmol/(m2·s) blue light + fennel essential oil) and T4 (30 μmol/(m2·s) blue light + fennel essential oil) were designed as well as a control group without any treatment. The total bacterial count, physicochemical properties, antioxidant enzyme activity and sensory properties of each group were evaluated. The results showed that combined treatment with blue light (30 μmol/(m2·s)) and fennel essential oil (0.35 μL/mL) could maintain the contents of chlorophyll, ascorbic acid and soluble solids in amaranth well. The bacteriostatic effects of the four treatments could be ranked as follows: T4 > T3 > T2 > T1. Superoxide dismutase (SOD) and peroxidase (POD) activity of fresh-cut amaranth treated by 460 nm blue light and fennel essential oil were significantly higher than those in amaranth treated with fennel essential oil alone. The combined treatment effectively inhibited the accumulation of malondialdehyde (MDA) and nitrite in fresh-cut amaranth, significantly increased the sensory score, and extended the shelf life up to 10 days. Therefore, the combined treatment with LED blue light and fennel essential oil is an effective way to delay the senescence and preserve the quality of fresh-cut amaranth.

Key words: fresh-cut amaranth; fennel essential oil; blue light emitting diode; physicological indexes; antioxidant activity

中图分类号:

TS255.36

金思渊，谢晶. 蓝光协同茴香精油对鲜切苋菜的保鲜机理[J]. 食品科学, 2022, 43(17): 290-296.

JIN Siyuan, XIE Jing. Quality Preservation of Fresh-Cut Amaranth (Amaranthus crispus) by Combined Use of Blue Light and Fennel Essential Oil[J]. FOOD SCIENCE, 2022, 43(17): 290-296.

[1]	黄天姿李瑞娟杨淑霞张璐梁锦王丹白俊青罗安伟. 电子束辐照对不同品种猕猴桃品质的影响[J]. 食品科学, 0, (): 0-0.
[2]	赵莹严龙飞严文静章建浩. 低温等离子体（PAW-DBD）对草莓冷杀菌效果及品质的影响[J]. 食品科学, 0, (): 0-0.
[3]	赵莹，严龙飞，严文静，章建浩. 低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响[J]. 食品科学, 2022, 43(17): 105-116.
[4]	马琴，冯娟，田建文，刘军，李冬冬，张园园，刘敦华，李江阔. 采后1-甲基环丙烯与自发气调处理对冰温贮藏火柿软化及相关生理变化的影响[J]. 食品科学, 2022, 43(17): 231-239.
[5]	黄天姿，李瑞娟，杨淑霞，张璐，梁锦，王丹，白俊青，罗安伟. 电子束辐照对不同品种猕猴桃品质的影响[J]. 食品科学, 2022, 43(17): 297-305.
[6]	卢玉慧李永才谭芸秀王小晶毕阳. 鼠李糖脂处理对早酥梨抗黑斑病的诱导作用及其机理[J]. 食品科学, 0, (): 0-0.
[7]	王永伦李兴杨苗林姿娜董晓博徐怀德. 不同干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[8]	刘佳欣，李灿婴，蒋超男，李伊涵，程园，葛永红. 外源褪黑素对‘南果梨’果实贮藏品质和细胞壁降解酶的影响[J]. 食品科学, 2022, 43(13): 155-162.
[9]	刘佳欣李灿婴蒋超男李伊涵程园葛永红. 外源褪黑素对南果梨果实贮藏品质和细胞壁降解酶的影响[J]. 食品科学, 0, (): 0-0.
[10]	宋聪慧郭水欢张寒彬史小强吴家锴詹丽娟. 褪黑素调控果蔬采后保鲜研究进展[J]. 食品科学, 0, (): 0-0.
[11]	吴帆陈楠吴雨卿倪元颖温馨. 肠道吸收细胞模型研究进展及其在类胡萝卜素上的应用[J]. 食品科学, 0, (): 0-0.
[12]	张凤娟滕建文韦保耀黄丽夏宁. 固态渗透预处理对冻干芒果加工过程减排、资源消耗及产品品质的影响[J]. 食品科学, 0, (): 0-0.
[13]	钟秋夏郑海英朱燕丽李晶陈汉城范小平. 百里香酚微胶囊的制备及其对草莓的保鲜效果[J]. 食品科学, 0, (): 0-0.
[14]	任爱清，邓珊，林芳，唐小闲，孟祥勇，张晓斌，段振华. 不同干燥处理对黑木耳粉理化特性和微观结构的影响[J]. 食品科学, 2022, 43(11): 75-81.
[15]	杨阳阳，刘志恬，李永才，毕阳，卢玉慧，谢鹏东. 吡啶-2,6-二羧酸处理对梨果采后黑斑病控制作用及其抑菌机理[J]. 食品科学, 2022, 43(11): 163-170.

蓝光协同茴香精油对鲜切苋菜的保鲜机理

Quality Preservation of Fresh-Cut Amaranth (Amaranthus crispus) by Combined Use of Blue Light and Fennel Essential Oil

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价