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食品与发酵工业  2021, Vol. 47 Issue (6): 195-200    DOI: 10.13995/j.cnki.11-1802/ts.026000
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
预处理结合气调包装对鲜枸杞贮藏品质的影响
马丽敏1, 王兵2, 刘贵珊1*, 康宁波1, 何建国1,2, 张晓娟1, 杨国华1
1(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
2(宁夏大学 物理与电子电气学院,宁夏 银川,750021)
Effect of pretreatment combined with modified atmosphere packaging on the storage quality of fresh Lycium barbarum
MA Limin1, WANG Bing2, LIU Guishan1*, KANG Ningbo1, HE Jianguo1,2, ZHANG Xiaojuan1, YANG Guohua1
1(School of Food & Wine,Ningxia University,Yinchuan 750021,China)
2(School of Physics and Electrical Engineering,Ningxia University,Yinchuan 750021,China)
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摘要 为减少带柄鲜枸杞贮藏期内受微生物侵染程度,保持其采后品质,延长货架期,将鲜枸杞经酸性氧化电位水清洗处理及真空预冷后,采用不同气体比例进行气调包装,于(-3±1) ℃ 冷藏。首先测定其菌落总数、沙门氏菌、大肠杆菌,贮藏期内测定其色泽、可溶性固形物、VC、呼吸度、过氧化物酶等指标,并进行感官评价,选择最佳处理条件。结果表明,酸性氧化电位水浸泡带柄鲜枸杞150 s,菌落总数检出量均小于10 CFU/g,大肠杆菌、沙门氏菌未检出;(-3±1) ℃ 贮存15 d时,150 s酸性氧化电位水浸泡结合气体比例为5% O2+15% CO2+80% N2的气调包装处理带柄鲜枸杞,其可溶性固形物含量为22.2%,接近初始含量,VC含量下降11.7%,有效降低呼吸速率37%,保持高品质的商品价值。该文为有效抑制鲜枸杞过氧化物酶活性,延长其货架期提供了理论指导。
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马丽敏
王兵
刘贵珊
康宁波
何建国
张晓娟
杨国华
关键词:  带柄鲜枸杞  酸性氧化电位水  浸泡时间  气调包装  保鲜效果    
Abstract: To reduce the degree of microbial infection and mechanical damage of fresh Lycium barbarum with stalk during storage, and maintain its postharvest quality as well as extend its shelf life, the fresh Lycium barbarum were pretreated with electrolyzed-oxidizing water and vacuum pre-cooled, and then packaged with different gas ratios and stored at (-3±1) ℃. The total bacterial count, Salmonella, Escherichia coli, color, soluble solid contents, VC, respiratory intensity, peroxidase activity and other indicators of samples were measured during storage. The sensory evaluation was carried out to select the optimal processing conditions. The result showed that the total bacterial count was less than 10 CFU/g after soaking in electrolyzed-oxidizing water for 150 s, and Escherichia coli and Salmonella cannot be detected. When Lycium barbarum was storage at (-3±1) ℃ for less than 15 days, the quality of fresh wolfberry yield good results by the treatment of soaking in electrolyzed-oxidizing water for 15 s combines with modified atmosphere packaging with the ratio of 5% O2 + 15% CO2 + 80% N2. The soluble solid content was 22.2%, which close to the initial content. And the VC content decrease by 11.7% and the respiration rate effectively reduce by 37%. This paper provides theoretical guidance for effectively inhibiting peroxidase activity and prolonging the shelf life of fresh Lycium barbarum.
Key words:  fresh Lycium chinensis with carpopodiu    acid electrolyzed functional water    soaking time    modified atmosphere ratio    fresh-keeping effect
收稿日期:  2020-11-02      修回日期:  2020-12-02           出版日期:  2021-03-25      发布日期:  2021-04-15      期的出版日期:  2021-03-25
基金资助: 2018年宁夏回族自治区重点研发计划重大项目(2018BCF01001)
作者简介:  马丽敏(硕士研究生)和王兵(硕士研究生)为共同第一作者(刘贵珊副教授为通讯作者,E-mail:liugs@nxu.edu.cn)
引用本文:    
马丽敏,王兵,刘贵珊,等. 预处理结合气调包装对鲜枸杞贮藏品质的影响[J]. 食品与发酵工业, 2021, 47(6): 195-200.
MA Limin,WANG Bing,LIU Guishan,et al. Effect of pretreatment combined with modified atmosphere packaging on the storage quality of fresh Lycium barbarum[J]. Food and Fermentation Industries, 2021, 47(6): 195-200.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026000  或          http://sf1970.cnif.cn/CN/Y2021/V47/I6/195
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