| 王宏宇,林子沁,杨梦娇,李 娇,吕芳娥,姜瑜倩,刘 杰,李喜宏.乳酸钙结合UV-C处理对鲜切油桃贮藏品质的影响[J].保鲜与加工,2025,25(5):24~31 |
| 乳酸钙结合UV-C处理对鲜切油桃贮藏品质的影响 |
| Effect of Calcium Lactate Combined with UV-C on Storage Quality of Fresh-Cut Nectarines |
| |
| DOI： |
| 中文关键词: 鲜切油桃 乳酸钙 短波紫外线 贮藏品质 |
| 英文关键词:fresh-cut nectarines calcium lactate ultra-violet C storage quality |
| 基金项目:山东省重点研发计划项目（2021CXGC010809） |
|
| 摘要点击次数: 152 |
| 全文下载次数: 163 |
| 中文摘要: |
| 为探究乳酸钙（CA-L）和短波紫外线（UV-C）联合处理对鲜切油桃贮藏品质的影响，以‘中油 19’油桃为试材，采用3 g/L CA-L浸泡5 min和1.23 kJ/m2 UV-C辐照单独及联合处理，于（4±1）℃条件 下贮藏10 d，定期测定鲜切油桃硬度、L* 值、褐变指数（BI）、可溶性固形物（TSS）含量、可滴定酸（TA）含 量、丙二醛（MDA）含量、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性、过氧化氢酶（CAT）活性及苯 丙氨酸解氨酶（PAL）活性。结果表明，贮藏10 d时，CA-L和UV-C单独或联合处理组的硬度、L* 值、 TSS含量、TA含量、CAT活性、PAL活性均显著高于对照组（P＜0.05），BI、MDA含量、PPO活性及POD 活性均显著低于对照组（P＜0.05）。CA-L和UV-C单独或联合处理对鲜切油桃均有一定的保鲜效果， 且两者结合效果最佳。贮藏10 d时，CA-L+UV-C处理组的硬度、L* 值、CAT活性、PAL活性分别比对 照组高15.48%、10%、52.7%、77%，TSS含量和TA含量分别比对照组高1.13个百分点和0.52个百分点， BI、MDA含量、PPO活性和POD活性分别比对照组低15.27%、19.58%、34.57%、28.46%。综上所述，该 研究证明CA-L与UV-C联合处理可以作为一种有效延缓鲜切油桃品质劣变的保鲜方式，为其在果蔬 保鲜领域广泛应用奠定理论基础。 |
| 英文摘要: |
| To investigate the combined effects of calcium lactate (CA-L) and ultraviolet C (UV-C) treatments on the quality of fresh-cut nectarines. ‘Zhongyou 19’ nectarine was used as experimental material, treated with 3 g/L CA-L immersion for 5 min and 1.23 kJ/m2 UV-C irradiation alone or in combination, then stored at（ 4±1）℃ for 10 days. Subsequent measurements included firmness, L* value, browning index (BI), total soluble solids (TSS), titratable acidity (TA), malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, catalase (CAT)activity, and phenylalanine ammonia-lyase (PAL) activity to evaluate quality attributes. Results showed that after 10 days of storage, alone or combined CA-L and UV-C treatments significantly maintained higher firmness, L* value, TSS content, TA content, CAT activity, and PAL activity compared to the control group (P＜0.05), while significantly reducing BI, MDA content, PPO activity, and POD activity (P＜0.05). Both alone and combined treatments exhibited preservation effects on fresh-cut nectarine, with the combined treatment performing optimally. On day 10, the firmness, L* value, CAT activity and PAL activity of the CA-L+UV-C group exhibited 15.48%, 10%, 52.7%, and 77% higher than those of the control group, respectively. The TSS content and TA content were 1.13 and 0.52 percentage points higher than those of the control group, respectively. While the BI, MDA content, PPO activity, and POD activity were reduced by 15.27%, 19.58%, 34.57%, and 28.46%. Overall, this study demonstrates that combined CA-L and UV-C treatment represents an effective preservation method to delay quality deterioration in fresh-cut nectarines, providing theoretical foundations for its broader application in fruit and vegetable preservation. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
