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作 者:石彬 李咏富 何扬波 冉曜琦 龙明秀 田竹希 罗其琪 SHI Bin;LI Yongfu;HE Yangbo;RAN Yaoqi;LONG Mingxiu;TIAN Zhuxi;LUO Qiqi(Guizhou Institute of Integrated Agriculture Development,Guiyang 550009,China)
机构地区:[1]贵州省现代农业发展研究所,贵州贵阳550009
出 处:《食品科技》2023年第10期42-47,共6页Food Science and Technology
基 金:贵州省科技支撑项目(黔科合支撑[2021]一般123)。
摘 要:肉桂、丁香、薄荷等植物精油有着很好的抑菌效果,高能电子辐照技术能够在抑菌的同时抑制果蔬呼吸作用。为实现猕猴桃采后绿色保鲜,文章研究了几种植物复合精油与高能电子辐照技术对‘红阳’猕猴桃采后保鲜的影响,每隔7 d对‘红阳’猕猴桃采后硬度、维生素C、可溶性固形物、可滴定酸、过氧化物酶活性、超氧化物歧化酶活性等生理指标进行检测。结果表明,植物精油与适量的电子辐照对样品生理指标变化均有延缓作用,其中0.12%肉桂、丁香、薄荷复合精油对样品的保鲜效果最好;1 kGy的电子辐照样品能减缓样品生理指标的变化,而高于2 kGy的电子辐照则会加速‘红阳’猕猴桃前期的成熟老化,不利于样品的长期贮藏。Cassia bark,clove,mint and other plant essential oils have a good antibacterial effect,highenergy electron irradiation technology can inhibit bacteria and inhibit the respiration of fruits and vegetables.In order to realize the green preservation of kiwi,the effects of several plant essential oils and high-energy electron irradiation technology on preservation of'HONG-YANG'kiwi was studied.The hardness,vitamin C,soluble solid,titrable acid,peroxidase(POD)activity,superoxide dismutase(SOD)were tested every 7 d.The results showed that the plant essential oil and the right amount of electronic irradiation delayed the change of sample physiological index,among them,0.12% cassia bark,clove,mint compound essential oil had the best preservation effect,1 kGy of electron irradiation could slow the change of the sample physiological index,and higher than 2 kGy electron irradiation would accelerate the'HONG-YANG'kiwi early mature aging,was not conducive to long-term storage of the sample.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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