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.
YU Jie
,
ZHANG Yuchen
,
XIE Jing
. The effect of cyclic irradiation of low-intensity UV-A combined with ε-Polylysine on the preservation of fresh-cut spinach at 4 ℃[J]. Food and Fermentation Industries, 2020
, 46(18)
: 154
-160
.
DOI: 10.13995/j.cnki.11-1802/ts.024176
[1] UFUK KASLM M, KASLM 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] 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.
[3] 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.
[4] F Hollsy. Effects of ultraviolet radiation on plant cells[J]. Micron, 2002, 33(2): 179-197.
[5] SURJADINATA, BERNADETH B, JACOBO-VELAZQUEZ, 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(4): 1-13.
[6] 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.
[7] 倪清艳, 李燕, 张海涛. ε-聚赖氨酸的抑菌作用及在保鲜中的应用[J]. 食品科学, 2008, 29(9): 102-105.
[8] 刘硕, 王礼群, 张欣怡, 等. 抗坏血酸钙和ε-聚赖氨酸对鲜切甘薯保鲜护色效果的影响[J]. 食品与机械, 2018,34(7):132-136;142.
[9] 姚昕, 秦文. ε-聚赖氨酸和臭氧处理对石榴果实贮藏品质影响的多变量分析 [J]. 食品与发酵工业, 2017, 43(8): 254-261.
[10] 邓静泽, 黄明东, 陈卓, 等. 水溶性寡聚赖氨酸锌酞菁的合成及其光动力学活性[J]. 沈阳药科大学学报, 2018, 35(11): 936-942.
[11] PAILLART M J M, VAN DER VOSSEN J M B M, LEVIN E, et al. Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce[J]. Postharvest Biology and Technology, 2017, 124: 91-99.
[12] ERICK FALCÃODE OLIVEIRA, ROHANTIKEKAR, NITIN NITIN. Combination of aerosolized curcumin and UV-A light for the inactivation of bacteria on fresh produce surfaces [J]. Food Research International, 2018, 114: 133-139.
[13] 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.
[14] 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.
[15] 国家食品药品监督管理总局.GB 5009.33—2016 食品中亚硝酸盐与硝酸盐的测定[S]. 北京: 中国标准出版社, 2016.
[16] 国家卫生和计划生育委员会.GB 5009.181—2016 食品安全国家标准 食品中丙二醛的测定[S]. 北京: 中国标准出版社, 2016.
[17] 国家卫生和计划生育委员会.GB 5009.86—2016 食品安全国家标准 食品中抗坏血酸的测定[S]. 北京: 中国标准出版社, 2016.
[18] 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.
[19] 张美月, 杨容. 贮存方法和时间对蔬菜中硝酸盐和亚硝酸盐的影响 [J]. 保定学院学报, 2008, 21(4): 4-6.
[20] 国家食品药品监督管理总局.GB 2762—2017 食品安全国家标准 食品中污染物限量[S]. 北京:中国标准出版社, 2017.
[21] JAWORSKA G Y. Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach: Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach [J]. Food Chemistry, 2005, 93(3): 395-401.
[22] 刘占才, 牛俊英. 超氧阴离子自由基对生物体的作用机理研究 [J]. 焦作教育学院学报, 2002(4): 48-51.
[23] 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.
[24] ROBSON C A R A, ZHAO D Y Z Y. Interactions between mitochondrial electron transport, reactive oxygen [J]. Botany-botanique, 2008, 86: 278-290.
[25] MAMAJAN B, SINGH R. Effect of packaging films on shelf life and quality of kinnow fruits packed in consumer packages [J]. International Journal of Farm Sciences, 2014, 4(1): 92-98.
[26] 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.
[27] ZHAN Lijuan, HU Jinqiang, AI Zhilu. 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.
