1-MCP和短波紫外线照射处理结合真空包装对鲜切莴笋保鲜效果的影响  

Combination Treatment of Fresh-cut Asparagus Lettuce by 1-Methylcyclopropene,Short-wave Ultraviolet Radiation and Vacuum Packaging

作　　者：刘欢 赵焓羽 周飘飘 付善连 邓美琳 彭欣莉[1] LIU Huan;ZHAO Han-yu;ZHOU Piao-piao;FU Shan-lian;DENG Mei-lin;PENG Xin-li(College of Food Engineering,Jilin Engineering Normal University,Changchun 130052,Jilin,China;Mountain Grape Resources Development for Innovative Research Team of Jilin Province,Changchun 130052,Jilin,China)

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林省山葡萄资源开发创新团队,吉林长春130052

出　　处：《食品研究与开发》2022年第15期78-86,共9页Food Research and Development

基　　金：吉林省科技发展计划项目(20190301081NY)。

摘　　要：为探究1-甲基环丙烯(1-methylcyclopropene,1-MCP)、短波紫外线照射(short-wave ultraviolet radiation,UV)和真空包装(vacuum packing,VP)组合处理对鲜切莴笋品质的影响,该文采用5μL/L浓度1-MCP和20 W UV照射处理鲜切莴笋1 h后,再对其进行真空包装,研究鲜切莴笋贮藏于(4±1)℃下品质的变化。结果表明:在1-MCP、UV和VP单一试验组中,VP保鲜效果优于其它单一试验组;与单一试验组相比,组合试验组显著抑制微生物生长繁殖和水分流失、保持了外观颜色以及硬度和脆性等质地品质、减缓营养成分消耗、保护细胞膜系统、降低酶促褐变相关酶活力;其中组合试验组1-MCP+UV+VP处理抑制软化、衰老和变质作用最佳,其在贮藏结束时仍能保持鲜切莴笋浅绿色以及无腐烂斑点出现,显著增加了保鲜期。This paper aimed to explore the effect of 1-methylcyclopropene(1-MCP),short-wave ultraviolet radiation(UV)and vacuum packaging combining treatment of fresh-cut asparagus lettuce.1-methylcyclopropene(5μL/L)and short-wave ultraviolet radiation(20 W)were used to treat fresh-cut asparagus lettuce for one hour,which was subsequently packed in vacuum and stored at(4±1)℃.The appearancs and physiological characteristics were observed among the single and combined experimental groups of fresh-cut asparagus lettuce.The results showed that the preservation effect of vacuum packing(VP)was better than 1-MCP and UV.Compared with the single experimental groups,the combined experimental groups significantly inhibited the growth and reproduction of microorganisms and water loss,maintained the color,hardness,texture and other quality traits,and lowered the consumption of nutrients;additionally,the cell membrane system was protected and the activities of enzymes responsible for enzymatic browning were reduced.The combined experimental group of 1-MCP,UV and VP had remarkable inhibition against softening,aging and deteriorating of the freshcut asparagus lettuce,and kept them light green and no decay at the end of storage,which prolonged the shelf life.

关 键 词：1-甲基环丙烯 短波紫外线照射 真空包装 鲜切莴笋 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]