关键词: 鲜切肉苁蓉；短波紫外线；热处理；挥发性成分；贮藏品质

Abstract: This study investigated the effects of ultraviolet-C (UV-C) treatment at 6 kJ/m2 and heat treatment (HT) at 35 ℃ for 1 minute on the quality of fresh-cut Cistanche deserticola Y. C. Ma during low-temperature storage. The results demonstrated that the combined HT/UV-C treatment inhibited reactive oxygen species (ROS) accumulation and the activity of browning-related enzymes in fresh-cut slices stored at 4 ℃, delaying enzymatic browning and extending the storage period to 20 days. At the end of storage, the combined HT/UV-C treatment group exhibited the lowest total color difference (ΔE) values and browning index, maintained the content of seven major glycosides at a 1.5-fold higher level than that of fresh samples, and reduced the loss of oligosaccharides. Based on gas chromatography-ion mobility spectrometry (GC-IMS), 43 volatile compounds were identified, and the combined HT/UV-C treatment better preserved the fresh flavor profile. In conclusion, the combined HT/UV-C treatment effectively maintains the sensory quality, active components, and flavor substances of fresh-cut C. deserticola Y. C. Ma at high levels with good stability, offering an effective approach to extend its shelf life.

Key words: fresh-cut Cistanche deserticola Y. C. Ma; ultraviolet-C; heat treatment; volatile components; storage quality