为探究UV-A光照结合ε-聚赖氨酸处理对鲜切菠菜的影响,通过测定感官指标、失水情况、微生物指标、抗氧化酶指标和营养指标,确定在UV-A光照条件下ε-聚赖氨酸处理鲜切菠菜的最佳保鲜浓度。结果表明,0.588 kJ/m2的UV-A以间隔8 h的频率光照结合0.05 g/L ε-聚赖氨酸溶液复合处理鲜切菠菜保鲜效果最好,货架期可达12 d,其次为UV-A光结合0.02 g/L ε-聚赖氨酸溶液处理方式,货架期可达10 d,而UV-A光结合0.08 g/L ε-聚赖氨酸溶液处理方式则没有明显的保鲜效果。综上,适当的UV-A光照结合ε-聚赖氨酸处理鲜切菠菜,既可以延缓腐败菌的增长又可以维持菠菜本身良好的抗氧化性能,但在实际应用中也应注意适宜剂量的筛选。
In order to investigate the effect of UV-A illumination combined with ε-polylysine on fresh-cut spinach, the optimum preservation concentration of ε-polylysine solution was determined by sensory indicators, water loss, microbiological indicators, antioxidant enzyme indicators and nutritional indicators. The results indicated that 0.05 g/L ε-polylysine solution had the best preservation effects on fresh-cut spinach combined with UV-A (0.588 kJ/m2) illumination, which was conducted at an interval of 8 h. And it can extend shelf life of spinach to 12 d. 0.02 g/L ε-polylysine solution treatment could extend shelf life of spinach to 10 d with the radiation of UV-A (0.588 kJ/m2), which was conducted at an interval of 8 h. However, 0.08 g/L ε-polylysine solution showed no obvious preservation effect on spinach with the radiation of UV-A (0.588 kJ/m2), which was conducted at an interval of 8 h. In conclusion, appropriate intensity UV-A light combined with ε-polylysine solution could not only slow down the growth of spoilage bacteria but also maintain the good antioxidant properties of spinach. It could provide a new development direction on the preservation of spinach for supermarkets, and attention should also be paid to the appropriate dosage in practical application.
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