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
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  • 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

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
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  • 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

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。

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.

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