货架陈列期间光照处理对鲜切青椒品质的影响  

Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper(Capsicum annuum L.) during Shelf Display

作　　者：张婷婷 时月 和朝军 马越[1,3] 王宇滨 赵晓燕[1,4] 张超 ZHANG Tingting;SHI Yue;HE Zhaojun;MA Yue;WANG Yubin;ZHAO Xiaoyan;ZHANG Chao(Beijing Vegetable Research Center,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China;College of Food and Drug,Luoyang Normal University,Luoyang 471934,China;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097,China;Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture and Rural Affairs,Beijing 100097,China)

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]洛阳师范学院食品与药品学院,河南洛阳471934 [3]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [4]农业农村部蔬菜产后处理重点实验室,北京100097 [5]农业农村部华北地区园艺作物生物学与种质创制重点实验室,北京100097

出　　处：《食品科学》2019年第21期216-221,共6页Food Science

基　　金：“十三五”国家重点研发计划项目(2016YFD0400302);现代农业产业技术体系建设专项(CARS-25);北京市自然科学基金资助项目(6172013);果蔬农产品保鲜与加工北京市重点实验室资助项目(Z141105004414037)

摘　　要：为研究白光、红光、蓝光、绿光光照以及避光处理对鲜切青椒(Capsicum annuum L.)品质的影响,将鲜切青椒在货架陈列期用不同光照处理,贮藏5 d后,比较鲜切青椒质量损失率、颜色、相对电导率、丙二醛含量和风味的差异。结果发现:在各光照处理组中,绿光处理组鲜切青椒的质量损失率最低,为3.75%,且该处理对可溶性固形物质量分数、果实水渍化损伤程度、果实颜色变化的影响均较小,与新鲜样品相比,其色差仅为3.22,显著低于白光处理组(P<0.05);并且与白光处理组相比,绿光处理对鲜切青椒的风味没有显著影响(P>0.05)。因此,绿光处理有助于维持鲜切青椒在货架陈列期的品质。The effect of white, red, blue and green light exposure and dark treatments on the quality of fresh-cut green bell pepper(Capsicum annuum L.) was evaluated. After 5 days of shelf display, the percentage mass loss, color, relative conductivity, malondialdehyde(MDA) content and flavor of fresh-cut green bell pepper were compared among light and dark treatments. Green light exposure led to the lowest percentage mass loss(3.75%) while having little effect on soluble solids content, the degree of damage caused by water soaking, and color difference. The color difference was 3.22 compared with fresh fruit, which was significantly lower than that observed for white light exposure(P<0.05). Moreover, no significant difference was observed between the effects of white and green light exposure on the flavor of fresh-cut green pepper(P>0.05). Therefore, green light exposure was beneficial to maintain the quality of fresh-cut green pepper during shelf display.

关 键 词：鲜切青椒 光照处理 质量损失率 风味 褐变 叶绿素 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]