食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 218 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026775

研究报告

短波紫外照射协同壳聚糖涂膜处理对鲜切甘蔗的保鲜效果

  • 尹琳琳 ,
  • 张雪 ,
  • 卢世凤 ,
  • 汪暄妍 ,
  • 茆丽萍
展开
  • 1(淮南师范学院 生物工程学院,安徽 淮南,232038)
    2(资源与环境生物技术安徽普通高校重点实验室,安徽 淮南,232038)
    3(北京林业大学 生物科学与技术学院,北京,100083)
硕士,讲师(本文通信作者,E-mail:yinlinlin526@163.com)

收稿日期: 2021-01-21

  修回日期: 2021-05-13

  网络出版日期: 2022-04-25

基金资助

淮南师范学院科研项目(2020XJZD008);淮南师范学院质量工程项目(2017hsyxkc90)

收起

The preservative effect of UV-C combined with chitosan coating on fresh-cut sugarcane

  • YIN Linlin ,
  • ZHANG Xue ,
  • LU Shifeng ,
  • WANG Xuanyan ,
  • MAO Liping
Expand
  • 1(School of Biological Engineering, Huainan Normal University, Huainan 232038, China)
    2(Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan 232038, China)
    3(College of Biological Science & Biotechnology, Beijing Forestry University, Beijing 100083, China)

Received date: 2021-01-21

  Revised date: 2021-05-13

  Online published: 2022-04-25

Fold

摘要

为探索短波紫外照射(UV-C)协同15 g/L壳聚糖涂膜(chitosan coating,CH-C)处理对鲜切甘蔗的保鲜效果,该试验以未处理组为对照(check,CK),对比二者单一处理和协同处理(UV-C+CH-C)的鲜切甘蔗在4 ℃冷藏期间pH值、可溶性固形物(soluble solids content,SSC)、褐变度、菌落总数(total bacteria count,TBC)、霉菌和酵母菌数(mold and yeast count,MYC)、总酚、丙二醛(malondialdehyde,MDA)、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)等指标变化。结果表明,在冷藏至30 d时,UV-C、CH-C和UV-C+CH-C组与CK组相比均有效保持了鲜切甘蔗的品质,其中,pH值和SSC稳定性均明显提高;褐变速度分别降低了33.6%、65.6%和70%;TBC分别增加了19.5%、3.5%和降低了36.3%;MYC分别降低了40.4%、38.7%和44%;总酚含量分别降低了7.5%、25%和25.4%;18 d时MDA含量分别降低了52.4%、45.8%和53.8%;PPO与POD活性分别降低了56.5%与40.1%、44.4%与21.9%和60.5%与47.6%。以TBC和MYC指标结合pH值和感官变化来看,UV-C+CH-C可使真空包装鲜切甘蔗的冷藏保质期从6 d延长至30 d,可见,UV-C+CH-C处理对鲜切甘蔗的保鲜效果更佳。该研究可为鲜切果蔬的有效和经济保藏提供借鉴。

关键词： 鲜切甘蔗; 短波紫外线照射; 壳聚糖涂膜; 保鲜

本文引用格式

尹琳琳 , 张雪 , 卢世凤 , 汪暄妍 , 茆丽萍 . 短波紫外照射协同壳聚糖涂膜处理对鲜切甘蔗的保鲜效果[J]. 食品与发酵工业, 2022 , 48(6) : 218 -224 . DOI: 10.13995/j.cnki.11-1802/ts.026775

Abstract

The aim of this research was to explore the preservation effect of short-wave ultra-violet (UV-C) irradiation combined with 15 g/L chitosan coating (CH-C) on fresh-cut sugarcane. The untreated group (CK) was used as controls, the indexes of individually treated groups and synergistically treated (UV-C+CH-C) fresh-cut sugarcane were analyzed including pH value, soluble solids(SSC), browning degree, total bacteria count (TBC), total mold and yeast count (MYC), total phenol, malondialdehyde (MDA), polyphenol oxidase (PPO)and peroxidase (POD) during cold storage at 4 ℃. The results showed that the UV-C, CH-C, and UV-C+CH-C groups could effectively maintain the quality of fresh-cut sugarcane compared with the CK group for 30 days. Among which, pH value and SSC stability improved obviously and speed of browning reduced by 33.6%, 65.6% and 70% respectively. In addition, TBC increased 19.5% and 3.5% in UV-C and CH-C, but reduced 36.3% in UV-C+CH-C groups. Moreover, MYC, total phenol content, MDA content, PPO with POD activity were reduced in different degree respectively. UV-C+CH-C could extend the cold storage shelf life of vacuum-packed fresh-cut sugarcane from 6 d to 30 d using TBC and MYC combined with pH and sensory changes as indicators. UV-C+CH-C treatment has a better preservation effect on fresh-cut sugarcane. This study could provide a reference for the effective and economic preservation of fresh-cut fruits and vegetables.

Key words： fresh-cut sugarcane; short-wave ultraviolet; chitosan coating; preservation

参考文献

[1] 程丽林, 吴波, 袁海君, 等.鲜切果蔬贮藏保鲜技术研究进展[J].保鲜与加工, 2019, 19(1):147-152.
CHENG L L, WU B, YUAN H J, et al.Research progress in storage and preservation technologies of fresh-cut fruits and vegetables[J].Storage and Process, 2019, 19(1):147-152.
[2] 陈霞霞, 余雪芬, 叶仁凤, 等.真空纳米抗菌包装对鲜切去皮甘蔗的保鲜效果研究[J].食品工业科技, 2014, 35(2):304-307.
CHEN X X, YU X F, YE R F, et al.Effect of nano vacuum packaging on the preservation of fresh-cut peeled sugarcane[J].Science and Technology of Food Industry, 2014, 35(2):304-307.
[3] 耿亚娟, 王艳颖, 齐海萍, 等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技, 2016, 37(1):331-333;337.
GENG Y J, WANG Y Y, QI H P, et al.Effect of ultraviolet irradiation on the nutritional quality of fresh-cut apples[J].Science and Technology of Food Industry, 2016,37(1):331-333;337.
[4] MANZOCCO L, DA PIEVE S, MAIFRENI M.Impact of UV-C light on safety and quality of fresh-cut melon[J].Innovative Food Science & Emerging Technologies, 2011, 12(1):13-17.
[5] 黄镜如. 紫外线结合涂膜处理对鲜切萝卜贮藏品质的研究[D].天津:天津商业大学, 2019.
HUANG J R.Study on storage quality of fresh-cut radish treated with ultraviolet and coated film[D].Tianjin:Tianjin University of Commerce, 2019.
[6] 李静. 切割方式和UV-C处理对鲜切莴苣品质及抗氧化活性的影响[D].南京:南京农业大学, 2017.
LI J.Effect of cutting styles and UV-C treatment on quality and antioxidant activity of fresh-cut lettuce[D].Nanjing:Nanjing Agricultural University, 2017.
[7] GUAN W Q,FAN X T,YAN R X.Effects of UV-C treatment on inactivation of Escherichia coli O157∶H7, microbial loads, and quality of button mushrooms[J].Postharvest Biology and Technology, 2012, 64(1):119-125.
[8] ESCALONA V H, AGUAYO E, MARTÍNEZ-HERNÁNDEZ, et al.UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach[J].Postharvest Biology Technology, 2010, 56(3):223-231.
[9] VELICKOVA E, WINKELHAUSEN E, KUZMANOVA S, et al.Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions[J].LWT-Food Science and Technology, 2013, 52(2):80-92.
[10] 胡位荣, 刘顺枝, 黄惠娟, 等.抗坏血酸与壳聚糖处理对鲜切香芋贮藏效果的研究[J].食品科学, 2010, 31(24):436-439.
HU W R, LIU S Z, HUANG H J,et al.Effects of ascorbic acid and chitosan treatments on physiological changes of fresh-cut taro during storage[J].Food Science, 2010, 31(24):436-439.
[11] 陈明媚. 鲜切果蔗生理生化特性及贮藏保鲜技术研究[D].桂林:广西师范大学, 2005.
CHEN M M.Studies on physiological characteristic and preservation techniques of fresh-cut sugarcane [D].Guilin:Guangxi Normal University, 2005.
[12] 齐红蓉, 田建文, 张彦军, 等.肉桂油复合涂膜对鲜切菠萝蜜果苞贮藏期间品质的影响[J].食品与机械, 2020, 36(4):126-131;201.
QI H R, TIAN J W, ZHANG Y J, et al.Effects of cinnamon oil coating on the quality of fresh-cut jackfruit during storage[J].Food & Machinery,2020,36(4):126-131;201.
[13] 冯可, 胡文忠, 姜爱丽, 等.壳聚糖涂膜与牛至精油复配对鲜切菠萝的保鲜作用[J].食品安全质量检测学报, 2015, 6(7):2 476-2 481.
FENG K, HU W Z, JIANG A L, et al.Effect of chitosan edible coating incorporated with origanum essential oil on preservation of fresh-cut pineapple [J].Journal of Food Safety and Quality, 2015,6(7):2 476-2 481.
刘容, 崔媛媛.UV-C 照射与壳聚糖涂膜对鲜切淮山的保鲜效果[J].食品科学,2021,42(3):289-295.
LIU R, CUI Y Y.The preservation effect of fresh-cut Chinese Yam by UV-C irradiation and chitosan coating[J].Food Science,2021,42(3):289-295.
[15] 尹琳琳, 杨建涛, 刘海涛, 等.中温协同超高压处理对草莓汁贮藏品质的影响[J].食品与机械, 2016, 32(7):106-111.
YIN L L, YANG J T, LIU H T, et al.Effect of ultra-high pressure combined with mild-temperature processing on quality of strawberry juice during storage[J].Food & Machinery, 2016,32(7):106-111.
[16] 李静, 聂继云, 李海飞, 等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报, 2008, 25(1):126-131.
LI J, NIE J Y, LI H F, et al.On determination conditions for total polyphenols in fruits and its derived products by Folin-phenol methods[J].Journal of Fruit Science, 2008, 25(1):126-131.
[17] 曹建康,姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007.
CAO J K, JIANG W B, ZHAO Y M.Guidance for Physiological and Biochemical Experiments of Post-harvest Fruit and Vegetable[M].Beijing:China Light Industry Press, 2007.
[18] 李瑞美, 李海明, 潘世明.果蔗保鲜过程中可溶性固形物和氨基酸变化分析[J].江西农业学报, 2011, 23(8):141-143.
LI R M,LI H M,PAN S M.Analysis on changes of amino acid and soluble solid content during fresh-keeping of fruit sugarcane[J].Acta Agriculturae Jiangxi, 2011, 23(8):141-143.
[19] MARTÍNEZ-HERNÁNDEZ G B, GÓMEZ P A, PRADAS I, et al. Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi broccoli[J]. Postharvest Biology and Technology, 2011, 62(3):327-337.
[20] 大东. 鲜切甘蔗和芋头抗褐变剂筛选及其抗褐变机理研究[D].武汉:华中农业大学, 2019.
MAMOUN ADAM.Study on screening anti-browning agents and mechanism of inhibiting the browning on fresh-cut sugarcane and taro[D].Wuhan:Huazhong Agriculture University,2019.
[21] ROBLES-SÁNCHEZ R M, ROIASGRAÜ M A, DRIOZOLASERANO I, et al.Influence of alginate-based edible coating as carrier of anti-browning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes[J].LWT-Food Science and Technology, 2013, 50(1):240-246.
[22] OUHIBI C, ATTIA H, REBAH F, et al.Salt stress mitigation by seed priming with UV-C in lettuce plants:Growth, antioxidant activity and phenolic compounds[J].Plant Physiology and Biochemistry, 2014, 83:126-133.
[23] 李丽, 易萍, 孙健, 等.低温结合气调包装处理对鲜切胡萝卜品质的影响[J].食品与发酵工业,2021,47(4):159-165.
LI L, YI P, SUN J, et al.The effect of low temperature combined with modified atmosphere packaging on quality of fresh-cut carrots[J].Food and Fermentation Industries,2021,47(4):159-165.
[24] 王梅, 吴方佳, 徐俐, 等.乳酸预处理对鲜切马铃薯冷藏品质和生理特性的影响[J].中国食品学报, 2020, 20(8):207-215.
WANG M, WU F J, XU L, et al.Effects of lactic acid pretreatment on quality and physiological properties of fresh-cut potato during cold storage[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(8):207-215.
[25] 程双. 鲜切果蔬酶促褐变发生机理及其调控的研究[D].大连:大连工业大学, 2010.
CHENG S.Study on the enzymatic browning mechanism and the control of fresh-cut fruits and vegetables[D].Dalian:Dalian Polytechnic University, 2010.
[26] LUO Z, LI D D, XIE J W, et al.Effects of heat treatment on quality and browning of fresh-cut sugarcane[J].Journal of Food Processing and Preservation, 2015, 39(6):688-696.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司