电子束辐照在鲜切苹果冷藏保鲜中的应用研究  

Application of electron beam irradiation on fresh-cut apple during cold storage

作　　者：岳玲[1] 郑琦 王海宏[1] 孔秋莲[1] 颜伟强[1] 陈志军 张艳艳[3] 戚文元[1] YUE Ling;ZHENG Qi;WANG Haihong;KONG Qiulian;YAN Weiqiang;CHEN Zhijun;ZHANG Yanyan;QI Wenyuan(Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;Shanghai Shuneng Irradiation Technology Co.,Ltd.,Shanghai 201401,China;Shanghai Business School,Shanghai 201400,China)

机构地区：[1]上海市农业科学院,上海201106 [2]上海束能辐照技术有限公司,上海201401 [3]上海商学院,上海201400

出　　处：《上海农业学报》2022年第3期106-113,共8页Acta Agriculturae Shanghai

基　　金：上海市科技兴农项目(沪农科创字2018第1-6号);上海农产品保鲜加工工程技术研究中心(19DZ2251600)。

摘　　要：为解决鲜切苹果容易褐变、变质等问题,延长鲜切苹果货架期,考察电子束辐照结合保鲜剂对鲜切苹果的保鲜效果。分别用去离子水、1%抗坏血酸、0.5%氯化钙、2%γ-氨基丁酸浸泡鲜切苹果,经0 kGy(未辐照)、2.3 kGy电子束辐照后于2℃、8℃冷藏贮存15 d,定期测定其微生物水平(菌落总数、霉菌与酵母数量、大肠菌群数量)、维生素C含量、可溶性固形物含量、硬度、脆性、咀嚼性、褐变程度指标。结果表明:电子束辐照可有效抑制鲜切苹果微生物的生长繁殖,有效杀灭鲜切苹果中的大肠菌群。0.5%氯化钙结合2.3 kGy电子束辐照保鲜效果最佳,2℃贮存至15 d时,菌落总数、霉菌与酵母均<10 CFU/g,无大肠菌群检出,维生素C含量高于其他处理,可溶性固形物含量无明显变化,平均硬度下降13.7%,脆性为初始值的51.5%,咀嚼性为初始值的85.1%,且能抑制鲜切苹果褐变,有效延长了鲜切苹果的货架期。To solve the undesirable browning and spoilage of fresh-cut apple,extending its shelf life,the effect of electron beam irradiation combined with preservative on fresh-cut apple was studied.The fresh-cut apples were soaked in deionized water,1%ascorbic acid,0.5%calcium chloride and 2%γ-aminobutyric acid,respectively.After irradiation by electron beam with 0 kGy(non irradiation)and 2.3 kGy,the fresh-cut apples were stored at 2℃and 8℃for 15 days.The microbial levels(total bacterial count,molds and yeasts,etc.),vitamin C content,soluble solids content,hardness,brittleness,chewiness and browning index were determined regularly.The results showed that electron beam irradiation could effectively inhibit the growth of microorganisms and kill the initial coliform bacteria carried by fresh-cut apples.0.5%calcium chloride combined with 2.3 kGy electron beam irradiation was the optimum treatment for preservation.At the 15 day of 2℃storage,the bacterial counts,molds and yeasts were less than 10 CFU/g,and no coliform bacteria were detected.The vitamin C content was higher than other treatments.The soluble solids content had no significant change,the average hardness decreased by 13.7%,the brittleness was 51.5%of the initial value and the chewiness was 85.1%of the initial value,and browning had been inhibited,which effectively prolonged the shelf life of fresh-cut apples.

关 键 词：电子束辐照 鲜切苹果 保鲜剂 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]