脉冲强光联合气调包装对鲜切马铃薯杀菌及褐变的影响  

Effects of Pulsed Light Combined with Modified Atmosphere Packaging on Sterilization and Browning of Fresh-cut Potatoes

作　　者：韦雪 郑鄢燕 赵晓燕[2] 马越[2] 王丹[2] 王宇滨[2] 赵文婷 张辉 WEI Xue;ZHENG Yan-yan;ZHAO Xiao-yan;MA Yue;WANG Dan;WANG Yu-bin;ZHAO Wen-ting;ZHANG Hui(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830000,China;Institute of Agri-food Processing and Nutrition(IAPN),Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Beijing 100097,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830000 [2]北京市农林科学院农产品加工与食品营养研究所,北京市蔬菜农产品保鲜与加工重点实验室,北京100097

出　　处：《新疆农业大学学报》2022年第2期110-118,共9页Journal of Xinjiang Agricultural University

基　　金：北京市农林科学院协同创新中心项目(KJCX201915);蔬菜农产品保鲜与加工北京市重点实验室资助项目(Z141105004414037);北京市农林科学院青年基金项目(QNJJ202122)。

摘　　要：为探究脉冲强光联合气调包装对鲜切马铃薯杀菌及褐变的影响,以荷兰15号马铃薯为试材,采用不同强度(8、10、12 J/cm^(2))的脉冲强光处理后进行30%CO_(2)+70%N_(2)气调包装后于4℃下贮藏8 d,定期测定贮藏过程中鲜切马铃薯菌落总数、色泽、褐变指数、褐变相关酶、总酚、硬度和风味的变化。结果表明,脉冲强光联合气调包装处理组中的菌落总数显著低于对照组(P<0.05),菌落总数降低了4.40%~50.65%,有效抑制多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性,有效降低了总酚含量,较好地维持了鲜切马铃薯硬度和马铃薯原有的滋味,其中12 J/cm^(2)的脉冲强光联合气调包装处理的效果最好。12 J/cm^(2)+30%CO_(2)处理组显著降低鲜切马铃薯中菌落总数,有效抑制褐变,延长货架期。In order to explore the effect of pulsed strong light combined with modified atmosphere packaging on the sterilization and browning of fresh-cut potatoes,Helan No.15 potato was used as the test material and treated with pulsed strong light of different intensities(8 J/cm^(2),10 J/cm^(2) and 12 J/cm^(2)).After 30% CO_(2)+70% N_(2) modified atmosphere packaging,they were stored at 4℃for 8 d,and the changes in the total number of colonies,color,browning index,browning-related enzymes,total phenols,hardness and flavor of fresh-cut potatoes were regularly measured during storage.The results showed that the total number of colonies in the pulsed light combined with modified atmosphere packaging treatment group was significantly lower than that in the control group(P<0.05),and the total number of colonies decreased by 4.40%to 50.65%,effectively inhibiting polyphenol oxidase(PPO).The activities of peroxidase(POD)and phenylalanine ammonialyase(PAL)could effectively reduce the content of total phenols and better maintain the hardness and original taste of fresh-cut potatoes,of which 12 J/cm^(2) pulsed strong light combined with modified atmosphere packaging had the best effect.In conclusion,the 12 J/cm^(2)+30% CO_(2) treatment group significantly can reduce the total number of colonies in fresh-cut potatoes,effectively inhibit browning,and prolong shelf life.

关 键 词：脉冲强光 气调包装 鲜切马铃薯 杀菌 褐变 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]