短波紫外线和臭氧处理对葡萄干表面霉菌及品质的影响  

Effect of UV-C and Ozone Treatment on the Quality and Mould on the Surface of Raisins

作　　者：董成虎[1] 韩洁[2] 陈存坤[1] 杨敦敦[1] 王文生[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《保鲜与加工》2015年第6期39-42,共4页Storage and Process

基　　金：“十二五”农村领域国家科技计划课题(2012AA101606-02);2013农业部公益性行业科研专项(201303075);天津农业科学院院长基金项目(13007;14004);2013年天津科技创新体系及平台建设计划项目(12TXGCCX00400)

摘　　要：以新疆吐鲁番的黑加仑、吊干、无核白、马奶子、绿香妃、红香妃6种葡萄干为试材,进行短波紫外线(强度610μW/cm2,照射10 min)和臭氧(21.4 mg/m3)处理,分析不同处理对葡萄干表面霉菌和VC、叶绿素、水分含量的影响。结果表明,葡萄干表面的霉菌主要是黑曲霉(Aspergillus niger)。与空白对照相比,短波紫外线处理能显著抑制黑加仑、吊干葡萄干表面的霉菌(P<0.05),无核白、马奶子、绿香妃、红香妃葡萄干表面的霉菌数量变化不明显;臭氧处理可显著抑制黑加仑、吊干、无核白、马奶子和绿香妃5种葡萄干表面的霉菌(P<0.05)。经过短波紫外线和臭氧处理后,葡萄干中的VC和叶绿素含量均呈减少趋势,并且短波紫外线处理的VC和叶绿素含量下降较臭氧处理更加明显;经短波紫外线和臭氧处理后的葡萄干水分含量没有发生明显变化。Six kinds of raisins from Turpan including black currant, hanging dry, seedless white, horse milk, green Xiang Fei, red Xiang Fei were treated by UV-C （ultraviolet radiaton indiation intensity was 610 μW/cm2, and time was 10 min） and ozone（21.4 mg/m3） treatment, the surface mould and contents of VC, chlorophyll and moisture of the raisins were analyzed. The results showed that, the mould of the surface of the raisins was mainly Aspergillus niger. Compared with the blank control, the UV-C treatment could significantly inhibit the mould of the surface of black currant and hanging dry and the mould number of the surface of seedless white, horse milk, green Xiang Fei and red Xiang Fei did not change significantly. Ozone treatment could significantly inhibit the mould of the surface of five kinds of raisins including black currant, hanging dry, seedless white, horse milk and green Xiang Fei （P〈0.05）. After the UV-C and ozone treatment, the contents of VC and chlorophyll in the raisins decreased, and the contents of VC and chlorophyl of UV-C treatment were decreased signifiantly compared with the ozone treatment. After the treatment of the UV-C and ozone, the moisture content of the raisins did not change significantly.

关 键 词：葡萄干 紫外线 臭氧 抑菌 品质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]