食品与发酵工业 >

2019 , Vol. 45 >Issue 21: 139 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021379

生产与科研应用

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 ,
  • 张雨宸 ,
  • 谢晶
展开
  • 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)
硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)。

收稿日期: 2019-06-17

  网络出版日期: 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

收起

The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃

  • YU Jie ,
  • ZHANG Yuchen ,
  • XIE Jing
Expand
  • 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)

Received date: 2019-06-17

  Online published: 2019-11-15

Fold

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。

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

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.021379

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

参考文献

[1] UFUK KASıM M, KASıM R. Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications[J]. Information Processing in Agriculture, 2017, 4(3): 214-219.
[2] PUERTA-GOMEZ A F, KIM J, MOREIRA R G, et al. Quantitative assessment of the effectiveness of intervention steps to reduce the risk of contamination of ready-to-eat baby spinach with Salmonella[J]. Food Control, 2013, 31(2): 410-418.
[3] 姜福星, 黄远祥,周鹏,等. 植物叶片再生的探究[J]. 分子植物育种, 2018, 16(20): 6 832-6 839.
[4] HOLLÓSY F. Effects of ultraviolet radiation on plant cells[J]. Micron, 2002, 33(2): 179-197.
[5] D′SOUZA C, YUK H G, KHOO G H, et al. Application of light-emitting diodes in food production, postharvest preservation, and microbiological food safety[J]. Comprehensive Reviews in Food Science & Food Safety, 2015, 14(6): 719-740.
[6] KOVÁCS E, KERESZTES Á. Effect of gamma and UV-B/C radiation on plant cells [J]. Micron, 2002, 33(2): 199-210.
[7] 周伟. 低温下单色LED和短波UV照射对上海青贮藏品质调控的研究[D]. 广州:华南理工大学, 2016.
[8] 杨华, 尹明安,于巧平,等. 短波紫外线处理对牛角椒果实保鲜效果及生理指标的影响[J]. 西北农林科技大学学报(自然科学版), 2011,39(8): 147-152.
[9] 姜丹, 胡文忠,姜爱丽. 紫外线照射与柠檬酸处理对鲜切苹果的保鲜作用[J]. 食品安全质量检测学报, 2015,6(7): 2 482-2 488.
[10] PAPACHRISTODOULOU M, KOUKOUNARAS A, SIOMOS A S, et al. The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach[J]. Journal of Food Processing & Preservation, 2018, 42(4): e13 404.
[11] 郁杰, 谢晶. 高通量测序结合传统方法分析4 ℃下鲜切菠菜的菌群变化[[J]. 食品与发酵工业, 2019, 45(9): 183-189.
[12] 杨冲, 谢晶. 清洗方式对空心菜采后保鲜效果的影响[[J]. 食品与发酵工业, 2019, 45(2): 179-184.
[13] 楼柏丹, 姚岚. 几种观察植物表皮气孔方法的比较[J]. 生物学教学, 2015, 40(9): 42-43.
[14] NY/T 3082—2017, 水果、蔬菜及其制品中叶绿素含量的测定,分光光度法[S]. 北京:中国标准出版社, 2017.
[15] 曹建康, 姜微波,赵玉梅. 果蔬菜后生理生化试验指导(2版)[M]. 北京:中国轻工业出版社, 2011.
[16] 徐冬颖, 史君彦,郑秋丽,等. 臭氧处理对菠菜采后保鲜效果的影响[J]. 北方园艺, 2018(12): 125-130.
[17] 胡瑞斌, 李星,王红杨,等. 黄瓜过氧化物酶的分离纯化及酶学性质[J]. 食品科学, 2014, 35(11): 168-173.
[18] BB SURJADINATA, DANIEL A, JACOBO-VELÁ-ZQUEZ, et al. UVA, UVB and UVC light enhances the biosynthesis of phenolic antioxidants in fresh-cut carrot through a synergistic effect with wounding[J]. Molecules, 2017, 22(668): 1-13.
[19] MAGANHA D A A C, QUILTY, BR D. The response of aggregated Pseudomonas putidaCP1 cells to UV-C and UV-A/B disinfection[J]. World Journal of Microbiology and Biotechnology, 2016, 32(11): 185-192.
[20] 杨冲, 谢晶. 贮藏温度对空心菜保鲜效果的影响[J]. 食品与机械, 2018, 34(2): 138-142;190.
[21] 雷盼, 黄国文. 植物中抑菌物质种类和应用的研究进展[J]. 湖南科技学院学报, 2014, 35(10): 50-52.
[22] 杨冲, 谢晶. 气调包装对空心菜净菜冷藏品质的影响[J]. 食品与发酵工业, 2019,45(9):165-170.
[23] 李富军,张新华. 果蔬采后生理与衰老控制[M]. 北京:中国环境科学出版社, 2004.
[24] 韩琼. 紫外线及芦荟提取物对水果保鲜机制的研究[D]. 新乡:河南师范大学, 2015.
[25] BISWAL U C, BERGFELD R, KASEMIR H. Phytochrome-mediated delay of plastid senescence in mustard cotyledons: changes in pigment contents and ultrastructure [J]. Planta, 1983, 157(1): 85-90.
[26] YADAV M, KUMAR N, SINGH D B, et al. Effect of post-harvest treatments on shelf-life and quality of Kinnow mandarin [J]. Indian Journal of Horticulture, 2010, 67(2): 243-248.
[27] 李铭桐, 张增芹,李敏,等. 不同保鲜剂处理对鲜切生菜贮藏品质的影响[J]. 北方园艺, 2016(18): 139-142.
[28] 彭光华, 王璐瑶,涂贻轩,等. 复合增强脉冲强光保鲜鲜切荸荠技术研究[J]. 长江蔬菜, 2019(4): 72-76.
[29] 金小琬, 朱茜,黄进,等. 硒对叶绿体及光合作用的影响[J]. 分子植物育种, 2019, 17(1): 288-294.
[30] 朱东兴, 刘天鹤,仲伟,等. 不同处理方法对小松菜冻藏期保鲜品质的影响[J]. 北方园艺, 2016, (10): 131-134.
[31] 黄建华. ATP和[H]在叶绿体、细胞质基质、线粒体间的转移[J]. 生物学教学, 2019, 44(3): 64-66.
[32] 李益清. 弱光影响番茄光合特性的钙素调控机理研究[D]. 沈阳:沈阳农业大学, 2011.
[33] ZHAN L, HU J, PANG L, et al. Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh-cut celery (Apium graveolens var. dulce) petioles[J]. International Journal of Food Science Technology, 2014, 49(2): 347-353.
[34] ZHAN L, HU J, AI Z, et al. Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)[J]. Food Chemistry, 2013, 136(1): 273-278.
[35] 刘超超. 辐照对鲜切蔬菜品质影响的研究[D]. 北京:中国农业科学院, 2013.
[36] FOYER C H, NOCTORT G. Oxidant and antioxidant signalling in plants: a re-evaluation of the concept of oxidative stress in a physiological context[J]. Plant Cell & Environment, 2005, 28(8): 1 056-1 071.
[37] KADOTA Y, SHIRASU K, ZIPFEL C. Regulation of the NADPH Oxidase RBOHD during plant immunity[J]. Plant Cell Physiol, 2015, 56(8): 1 472-1 480.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司