不同预冷方式下鲜切苹果贮藏过程中品质变化比较  

Comparison of Quality Changes in Fresh-cut Apple Slices during Storage with Different Cooling Methods

作　　者：东方云 黎锦杰 郭敏 谢思芸[1] 李文静 温梓浩 韩莉冰 周帆 廖彩虎[1] DONG Fangyun;LI Jinjie;GUO Min;XIE Siyun;LI Wenjing;WEN Zihao;HAN Libing;ZHOU Fan;LIAO Caihu(Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region&School of Food Science and Technology,Shaoguan University,Shaoguan 512023,China;Shaoguan Customs Comprehensive Technical Service Center,Shaoguan 512023,China;Guangdong Shaoguan Supervision&Inspection Institute for Quality&Metrology,Shaoguan 512023,China)

机构地区：[1]韶关学院广东省粤北食药资源利用与保护重点实验室,食品学院,广东韶关512023 [2]韶关海关综合技术服务中心,广东韶关512023 [3]广东省韶关市质量计量监督检测所,广东韶关512023

出　　处：《现代食品科技》2025年第2期134-141,共8页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(32272425);广东省自然科学基金项目(2020A1515011182);广东省普通高校重点领域专项(2022ZDX4042);广东省大学生创新创业训练计划(S202310576037);韶关市科技计划项目(210724144530340);韶关学院自然科学基金(SZ2020KJ05,SY2023KJ10);海关总署科研项目(2024HK131)。

摘　　要：为了抑制鲜切苹果贮藏期褐变及微生物污染。利用风冷(Air Blast Cooling,AB)、紫外辐照(UV Irradiation,UV)、真空预冷(Vacuum Cooling,VC)及真空预冷复合紫外辐照(Vacuum Cooling-UV irradiation,UV&VC)技术对鲜切苹果进行处理,并测定其贮藏过程中理化及微生物指标评价其对鲜切苹果品质的影响。结果表明:相较于常压,真空状态下紫外线辐照强度上升速率更快且最终辐照强度值更高(1277μW/cm^(2))。贮藏过程中,UV&VC处理组下的鲜切苹果的呼吸率(28.22 O2 mg/kg.h)和褐变程度显著低于AB、UV和VC处理组(P<0.05)。UV&VC组鲜切苹果的丙二醛(Malondialdehyde,MDA)含量,过氧化物酶(Peroxidase,POD)、多酚氧化酶(Polyphenol Oxidase,PPO)在贮藏结束时低于其他处理组,分别为63.25 nmol/mg,25.39 U/g及18.44 U/g。UV&VC处理组下的鲜切苹果的维生素C(0.55 mg/g)、总酚含量(1.20 mg/g)也显著高于其他处理组(P<0.05)。除此之外,UV&VC处理组下的鲜切苹果在贮藏过程中菌落总数也明显低于其他处理组(P<0.05),在第五天为3.33 lg CFU/g。综上所述,UV&VC作为一种复合式的处理方式能够更有效地维持鲜切苹果的品质和延长货架期,对于鲜切苹果贮藏有一定参考价值。To suppress browning and microbial contamination during the storage of fresh-cut apples,various treatments were applied to fresh-cut apple slices, including air blast cooling (AB), ultraviolet (UV) irradiation, vacuum cooling (VC), and vacuum cooling combined with UV irradiation (UV&VC). The effects of these treatments on the physicochemical and microbiological quality of the apples were assessed. The results showed that, compared to atmospheric pressure, UV irradiation intensity increased faster with a higher final value (1 277 μW/cm^(2)) under vacuum conditions. During storage, UV&VC-treated apples exhibited significantly lower respiration rate (28.22 O2 mg/kg·h) and browning compared to AB, UV, and VC treatments (P<0.05). Malondialdehyde, peroxidase, and polyphenol oxidase levels in UV&VC-treated apples were also lower at the end of storage, measuring 63.25 nmol/mg, 25.39 U/g, and 18.44 U/g, respectively. Additionally, vitamin C (0.55 mg/g) and total phenol (1.20 mg/g) contents of UV&VC-treated apples were significantly higher than those of the other treatments (P<0.05). The total colony count of UV&VC-treated apples was significantly lower (P<0.05), reaching 3.33 lg CFU/g on day five. In conclusion, UV&VC, as a composite treatment, more effectively maintains the quality of fresh-cut apples and extends their shelf life, offering valuable insights for apple storage.

关 键 词：苹果 鲜切 真空预冷 紫外 感官品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]