超声联合紫外处理对鲜切山药的保鲜作用  

Preservation Effects of Ultrasound Combined with Ultraviolet Treatments on Fresh-Cut Yams

作　　者：孟一[1] 张玉华[1,2,3] 陈东杰 MENG Yi;ZHANG Yuhua;CHEN Dongjie(Shandong Institute of Commerce and Technology Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products,Jinan 250103,China;National Engineering Research Center for Agricultural Products Logistics,Jinan 250103,China;Shandong Guonong Logistics Technology Co.,Ltd.,Jinan 250103,China)

机构地区：[1]山东商业职业技术学院山东省农产品贮运保鲜技术重点实验室,山东济南250103 [2]国家农产品现代物流工程技术研究中心,山东济南250103 [3]山东国农物流科技有限公司,山东济南250103

出　　处：《保鲜与加工》2024年第12期18-24,共7页Storage and Process

基　　金：国家重点研发计划项目(2021YFD2100505-5)。

摘　　要：为明确超声波(US)与短波紫外线(UV-C)对鲜切山药的保鲜作用,利用不同剂量的UV-C(1.0、2.0、3.0、4.0、5.0kJ/m^(2))照射鲜切山药,根据其对微生物的杀灭率确定适宜处理剂量。在确定UV-C处理剂量的基础上,利用US和UV-C处理鲜切山药,探究US和UV-C单独或联合处理对4℃贮藏鲜切山药的保鲜作用。结果表明,UV-C照射剂量≥4.0kJ/m^(2)时的杀菌效果较好,从贮藏4~6 d开始,US和UV-C单独或联合使用时,菌落总数、褐变度、色差(△E)、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性和丙二醛(MDA)含量显著低于对照组(P<0.05),总酚含量和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率显著高于对照组(P<0.05)。US和UV-C单独或联合使用对鲜切山药均有一定的保鲜效果,其中两者联合的效果较好。贮藏10d时,US与UV-C联合处理组的褐变度、色差、PPO活性、POD活性和MDA含量分别比对照组低34.15%、36.7%、16.56%、25.95%和31.48%,总酚含量比对照组高12.21%,DPPH自由基清除率比对照组高8.67个百分点。研究结果为鲜切山药提供了一种安全可行的保鲜技术。This study aimed to clarify the preservation effects of ultrasound(US)and ultraviolet C(UV-C)on freshcut yams.The fresh-cut yams were irradiated with different doses of UV-C(1.0,2.0,3.0,4.0,5.0 kJ/m),and the appropriate dose was determined according to the killing rates of microorganisms.On this basis,the fresh-cut yams were treated with US and UV-C,and the preservation effects of US and UV-C treatments alone or in combination on fresh-cut yams stored at 4 C were explored.The results showed that the bactericidal effects was better when UV-C irradiation dose≥4.0 kJ/m^(2).From 4 to 6 days storage,the total number of colonies,browning degree,total chromatic difference AE,polyphenol oxidase(PPO)activity,peroxidase(POD)activity and malondialdehyde(MDA)content were significantly reduced compared with those in control group(P<0.05)when US and UV-C were used alone or in combination,while the total phenol content and DPPH free radical clearance rate were significantly higher than those in control group(P<0.05).Both US and UV-C treatments alone and in combination presented certain preservation effects on fresh-cut yams,and the combined effect was better.At storage for 10 d,the browning degree,AE,PPO activity,POD activity and MDA content in US and UV-C combined treatment group were 34.15%,36.7%,16.56%,25.95%and 31.48%lower than those in control group,and the total phenol content and DPPH free radical clearance rate were 12.21%and 8.67 percentage points higher than those in control group,respectively.These results could provide a safe and feasible preservation technology for fresh-cut yams.

关 键 词：鲜切山药 超声波 短波紫外线 低温贮藏 

分 类 号：S632.1[农业科学—蔬菜学]