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食品与发酵工业  2019, Vol. 45 Issue (21): 139-146    DOI: 10.13995/j.cnki.11-1802/ts.021379
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
低强度UV-A光循环辐照对4 ℃下鲜切菠菜品质及抗氧化能力的影响
郁杰1,3, 张雨宸1,3, 谢晶1,2,3,4*
1 (上海海洋大学 食品学院,上海,201306)
2 (农业农村部冷库及制冷设备质量监督检验测试中心(上海),上海,201306)
3 (上海冷链装备性能与节能评价专业技术服务平台,上海,201306)
4 (食品科学与工程国家级试验教学示范中心(上海海洋大学),上海,201306)
The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃
YU Jie1,3, ZHANG Yuchen1,3, XIE Jing1,2,3,4*
1 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2 (Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai),Ministry of Agriculture, Shanghai 201306, China)
3 (Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and EnergySaving Evaluation, Shanghai 201306, China)
4 (National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai OceanUniversity), Shanghai 201306, China)
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摘要 为探究长波紫外线UV-A光照对鲜切菠菜保鲜效果的影响,从6组初筛试验中选出最佳单日照射总量,其中在420 s(1.764 kJ/m2)的照射条件下,可将鲜切菠菜货架期延长至10 d,因此分别设置间隔24 h(A组)、8 h(B组)、4 h(C组)3组试验处理鲜切菠菜,随后测定总菌、水分变化、抗氧化酶等理化指标,研究不同照射频率对鲜切菠菜的影响。结果表明:在6 d内,A组保鲜效果最好,保鲜效果依次为A组>B组>C组。在6 d后,B组贮藏第12天时各营养指标含量、抗氧化酶活性最高,这表明B组更利于菠菜的长时间贮存,其次为C组。UV-A光照能够显著提升鲜切菠菜的抗氧化能力从而延缓衰老,可根据不同的保鲜目的,选择不同的照射方式,为商超物流、贮运等过程中鲜切菠菜保鲜工艺的改良提供了新的发展方向。
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郁杰
张雨宸
谢晶
关键词:  鲜切菠菜  单日辐照总量  抗逆程度  抗氧化酶活性  长时间贮存    
Abstract: This paper was conducted to investigate the irradiation effects of UV-A light on the fresh-cut spinach. Based on primary screening experiment, 420s (1.764 kJ/m2) was chosen as the best daily irradiation dose with the shelf life extended to 10 d. The fresh-cut spinach was irradiated for 24h (group A), 8h (group B) and 4h (group C) by UV-A. Physicochemical indexes including total viable counts, changes of water content and activities of antioxidant enzymes were determined to explore the effects of different irradiation frequencies on fresh-cut spinach. The results showed that the preservation effect was arranged in descending order of group A>group B>group C in the first 6 days. After 6 days, the content of each nutrient index and activities of antioxidant enzymes were the highest in group B on the 12th day, which indicated that group B was more conducive to long-term storage of spinach, followed by group C. UV-A light can significantly improve the antioxidant capacity of fresh-cut spinach, and different irradiation methods can be selected according to different fresh-keeping purposes, which provides a new improvement on the fresh-cut spinach preservation for supermarkets in the process of logistics and transportation.
Key words:  fresh-cut spinach    daily irradiation dose    degree of plant defense environment stress    activities of antioxidant enzymes    long period storage
收稿日期:  2019-06-17                出版日期:  2019-11-15      发布日期:  2019-11-15      期的出版日期:  2019-11-15
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
作者简介:  硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)。
引用本文:    
郁杰,张雨宸,谢晶. 低强度UV-A光循环辐照对4 ℃下鲜切菠菜品质及抗氧化能力的影响[J]. 食品与发酵工业, 2019, 45(21): 139-146.
YU Jie,ZHANG Yuchen,XIE Jing. The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃[J]. Food and Fermentation Industries, 2019, 45(21): 139-146.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021379  或          http://sf1970.cnif.cn/CN/Y2019/V45/I21/139
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