UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果

doi:10.7506/spkx1002-6630-20200213-137

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 289-295.doi: 10.7506/spkx1002-6630-20200213-137

UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果

刘容，崔媛媛

（1.南宁学院机电与质量技术工程学院，广西南宁 530200；2.广西大学轻工与食品工程学院，广西南宁 530004）

发布日期:2021-02-25
基金资助:
广西教育厅高等学校中青年教师能力提升项目（2017KY1438）

Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam

LIU Rong, CUI Yuanyuan

(1. College of Electromechanical and Quality Technology Engineering, Nanning University, Nanning 530200, China; 2. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Published:2021-02-25

摘要/Abstract

摘要： 对不同贮藏时间的鲜切淮山，采用3.0 kJ/m2剂量的短波紫外线（short-wave ultraviolet，UV-C）照射和质量浓度10 g/L壳聚糖涂膜处理，研究两种处理方法及二者协同作用对鲜切淮山生理指标的影响，探讨其保鲜效果及保鲜机理。结果表明，与对照组相比，UV-C处理鲜切淮山能够促进酚类物质和类黄酮类物质积累，增强抗氧化能力，抑制氧化损伤。壳聚糖涂膜鲜切淮山，主要通过抑制呼吸作用、降低细胞膜透性、降低细胞膜脂质过氧化而延长保鲜时间。当鲜切淮山贮藏达到12 d时，与对照组相比较，UV-C照射处理、壳聚糖涂膜、二者共同处理使呼吸强度分别降低15.7%、21.3%和23.6%，使菌落总数分别降低24.6%、18.5%和30.8%，使总酚含量分别增加13.3%、16.7%和22.2%，使1,1-二苯基-2-三硝基苯肼自由基清除率分别提高17.5%、9.6%和20.2%。由此可知，3.0 kJ/m2剂量的UV-C照射与质量浓度10 g/L壳聚糖涂膜对鲜切淮山均具有较好的保鲜效果，二者协同处理的保鲜效果更好，本研究可为鲜切果蔬的保鲜与贮藏提供借鉴。

关键词: 鲜切淮山；壳聚糖；短波紫外线照射；保鲜；贮藏

Abstract: The influence of short-wave ultraviolet (UV-C) irradiation at a dose of 3.0 kJ/m2, 10 g/L chitosan coating and their combination on physiological indices of fresh-cut Chinese yam at different storage times was investigated in order to explore the effect of these treatments on preserving the quality of fresh-cut Chinese yam and the underlying mechanism. The results showed that compared with the control group, UV-C irradiation could promote the accumulation of phenolics and flavonoids, enhance antioxidant capacity and reduce oxidative damage. Chitosan coating maintained the quality of fresh-cut Chinese yam for a long time by inhibiting respiration, reducing the permeability of the cell membrane, and decreasing lipid peroxidation in the cell membrane. On day 12 of storage, UV-C irradiation, chitosan coating and their combination reduced the respiration intensity by 15.7%, 21.3% and 23.6%, reduced the total number of bacterial colonies by 24.6%, 18.5% and 30.8%, increased the total phenol content by 13.3%, 16.7% and 22.2%, and enhanced the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity by 17.5%, 9.6% and 20.2% respectively when compared with the control group. Therefore, both treatments especially their combination was effective in preserving the quality of fresh-cut Chinese yam. This study is meaningful for the preservation of fresh-cut fruits and vegetables.

Key words: fresh-cut Chinese yam; chitosan; short-wave ultraviolet (UV-C) irradiation; preservation; storage

中图分类号:

TS255.36

刘容，崔媛媛. UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果[J]. 食品科学, 2021, 42(3): 289-295.

LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam[J]. FOOD SCIENCE, 2021, 42(3): 289-295.

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UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果

Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam

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