紫外照射对鲜切苹果营养品质的影响  

Effect of ultraviolet irradiation on the nutritional quality of fresh- cut apples

作　　者：耿亚娟 王艳颖[1,2] 齐海萍[1,2] 胡文忠[1,2] 

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]生物化学工程国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品工业科技》2016年第1期331-333,337,共4页Science and Technology of Food Industry

基　　金：大连民族大学"太阳鸟"学生科研项目资助项目;国家自然科学基金项目(31172009/31471923)

摘　　要：为探索保鲜鲜切果蔬的新途径,以鲜切苹果为试材,研究了用紫外(UV-C)辐照不同时间(10、15、20 min)对常温贮藏下鲜切苹果营养品质的影响。在贮藏过程中测定鲜切苹果的多项营养指标。结果表明,用不同剂量的紫外照射处理,对于鲜切苹果的贮藏期营养品质影响不同。用20 W的紫外灯(254 nm)照射15 min,可以更好地抑制鲜切苹果贮藏期内可滴定酸、VC和还原糖含量的下降;并且使总糖和可溶性固形物含量保持最高水平,使鲜切苹果失重率维持最低水平,所以用20 W的紫外灯照射15 min,有利于保持鲜切苹果贮藏期内良好的营养品质。In order to develop new methods to retain the freshness of fresh fresh- cut fruits and vegetables,the effect of different ultraviolet（ UV- C） irradiation time on the nutritional components of fresh- cut apples stored in normal temperature were investigated,and many nutritional indexes of fresh- cut apples were analyzed at the setting time points during storage.The results showed that different ultraviolet（ UV- C） irradiation time had different effect on the nutritional components of fresh- cut apples. Compared with control and other treatment groups,the contents of titratable acid,VC,reducing sugar for the group treated with irradiating for 15 minutes with 20 W UV lamp changed slowly,and the soluble solids and total sugar were kept at a high level,while the reductions of moisture was kept at a low level.So it was can be concluded that 15 minutes with 20 W UV lamp conld matain the nutritional components of fresh- cut apples during the storage.

关 键 词：紫外照射 鲜切 苹果 营养 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]