低强度UV-A光循环照射结合ε-聚赖氨酸处理对4℃下鲜切菠菜保鲜效果的研究  

The effect of cyclic irradiation of low-intensity UV-A combined withε-Polylysine on the preservation of fresh-cut spinach at 4℃

作　　者：郁杰 张雨宸 谢晶[1,2,3,4] YU Jie;ZHANG Yuchen;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Quality Supervision,Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai),Ministry of Agriculture,Shanghai 201306,China;Shanghai Professional Technology Service Platformon Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]农业农村部冷库及制冷设备质量监督检验测试中心(上海),上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306

出　　处：《食品与发酵工业》2020年第18期154-160,共7页Food and Fermentation Industries

基　　金：上海市科技兴农推广项目[沪农科推字(2018)第1-2号];上海市科委公共服务平台建设项目(17DZ2293400);上海市绿叶菜产业体系建设项目。

摘　　要：为探究UV-A光照结合ε-聚赖氨酸处理对鲜切菠菜的影响,通过测定感官指标、失水情况、微生物指标、抗氧化酶指标和营养指标,确定在UV-A光照条件下ε-聚赖氨酸处理鲜切菠菜的最佳保鲜浓度。结果表明,0.588 kJ/m^2的UV-A以间隔8 h的频率光照结合0.05 g/Lε-聚赖氨酸溶液复合处理鲜切菠菜保鲜效果最好,货架期可达12 d,其次为UV-A光结合0.02 g/Lε-聚赖氨酸溶液处理方式,货架期可达10 d,而UV-A光结合0.08 g/Lε-聚赖氨酸溶液处理方式则没有明显的保鲜效果。综上,适当的UV-A光照结合ε-聚赖氨酸处理鲜切菠菜,既可以延缓腐败菌的增长又可以维持菠菜本身良好的抗氧化性能,但在实际应用中也应注意适宜剂量的筛选。In order to investigate the effect of UV-A illumination combined withε-polylysine on fresh-cut spinach,the optimum preservation concentration ofε-polylysine solution was determined by sensory indicators,water loss,microbiological indicators,antioxidant enzyme indicators and nutritional indicators.The results indicated that 0.05 g/Lε-polylysine solution had the best preservation effects on fresh-cut spinach combined with UV-A(0.588 kJ/m^2)illumination,which was conducted at an interval of 8 h.And it can extend shelf life of spinach to 12 d.0.02 g/Lε-polylysine solution treatment could extend shelf life of spinach to 10 d with the radiation of UV-A(0.588 kJ/m^2),which was conducted at an interval of 8 h.However,0.08 g/Lε-polylysine solution showed no obvious preservation effect on spinach with the radiation of UV-A(0.588 kJ/m^2),which was conducted at an interval of 8 h.In conclusion,appropriate intensity UV-A light combined withε-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.

关 键 词：鲜切菠菜 UV-A光照 Ε-聚赖氨酸 复合保鲜 抗氧化性能 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]