Food and Fermentation Industries >

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

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

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

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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

Cite this article

YU Jie , ZHANG Yuchen , XIE Jing . The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃[J]. Food and Fermentation Industries, 2019 , 45(21) : 139 -146 . DOI: 10.13995/j.cnki.11-1802/ts.021379

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