短波紫外线处理时间对白玉菇自发气调保鲜的影响  

The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP

作　　者：周春梅[1] 王欣[1] 刘宝林[1] 任智超[1] 雷磊[1] 殷晓梅[1] 

机构地区：[1]上海理工大学食品质量与安全研究所

出　　处：《食品与发酵工业》2011年第3期230-234,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(50776060);上海市启明星项目(07QA14042);上海市自然基金项目(10ZR1420700);教育部新世纪优秀人才支持计划项目(NCET-07-0559);上海市教委重点学科项目(S30503);上海市东方学者项目资助

摘　　要：为提高白玉菇的保鲜效果，以不经短波紫外线处理组为对照，考察了不同短波紫外线处理时间（10～30min）对白玉菇自发气调贮藏期间的感官品质、呼吸强度、失重率、硬度、PPO活力和可溶性总糖含量等指标的影响。结果表明：当UV—C处理20min时，能显著抑制白玉菇贮藏期间的呼吸强度，延缓PPO活性峰值的产生，维持较好的感官品质、较高的硬度和可溶性总糖量，保鲜效果最佳。The effects of different UV - C irradiation duration （10min, 20min or 30min） on several quality indexes of white Hypsizygus marmoreus during passive MAP were studied, while those without UV - C treatment was taken as control. The results indicated that the shelf - life quality of postharvest white Hypsizygus marmoreus during passive MAP can be improved, e.g. , the respiration rate and the activity of PPO could be depressed, the better sensory index, rigidity, and higher total soluble sugar content can be maintained, when the UV - C irradiation duration was chosen as 20 min.

关 键 词：短波紫外线 白玉菇 保鲜 气调包装 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]