清洗方式对空心菜采后保鲜效果的影响
|
摘要
以空心菜为对象,研究不同清洗方式(次氯酸钠溶液,有效氯浓度为100 mg/L;臭氧水,活性氧浓度1. 8 mg/L;超声波清洗,40 Hz、0. 33 W/cm~2)对空心菜采后贮藏保鲜效果的影响。结果表明,这3种清洗处理有利于保持空心菜的感官品质,维持较低的菌落总数水平,延缓叶绿素、Vc等含量下降,其中臭氧水清洗保鲜效果最好,相对于对照组货架期有效地延长了3 d。
The quality changes during storage of Ipomoea aquatica was studied after different cleaning methods( sodium hypochlorite solution: with active chlorine 100 mg/L; ozone water: with active oxygen concentration of 1. 8 mg/L; ultrasonic cleaning: with frequencies of 40 k Hz and power of 0. 33 W/cm2). It was shown that these three washing method were all preferable to maintain the sensory quality of Ipomoea aquatica,as well as to maintain the total number of colonies at a low level. Additionally,these agents could delay the reduction of chlorophyll and Vc contents. It was found that ozone treatment was the best method,as it could effectively extend the shelf life of Ipomoea aquatica for 3 d compared with the controlled groups.
The quality changes during storage of Ipomoea aquatica was studied after different cleaning methods( sodium hypochlorite solution: with active chlorine 100 mg/L; ozone water: with active oxygen concentration of 1. 8 mg/L; ultrasonic cleaning: with frequencies of 40 k Hz and power of 0. 33 W/cm2). It was shown that these three washing method were all preferable to maintain the sensory quality of Ipomoea aquatica,as well as to maintain the total number of colonies at a low level. Additionally,these agents could delay the reduction of chlorophyll and Vc contents. It was found that ozone treatment was the best method,as it could effectively extend the shelf life of Ipomoea aquatica for 3 d compared with the controlled groups.
引文
[1] ZHANG Qiu-zhuo,ACHAL V,XU Ya-tong,et al. Aquaculture wastewater quality improvement by water spinach(Ipomoeaaquatica Forsskal)floating bed and ecological benefit assessment in ecological agriculture district[J].Aquacultural Engineering,2014,60(3):48-55.
[2]陈清平.早春大棚空心菜高产栽培技术[J].乡村科技,2017(4):41-42.
[3]雷昊,谢晶.新鲜蔬菜采后清洗、包装处理研究进展[J].食品与机械,2016(6):215-219.
[4]中华人民共和国卫生部.次氯酸钠消毒剂卫生质量技术规范[S]. 2007.
[5] RICO D,MARTINdIANAA B,BARTA J M,et al. Extending and measuring the quality of fresh-cut fruit and vegetables:A review[J]. Trends in Food Science&Technology,2007,18(7):373-386.
[6] ALLENDA A,SELMA M V,LOPEZ-GALVEZ F,et al.Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce[J]. Postharvest Biology&Technology,2008,49(1):155-163.
[7] VAN-HAUTE S,SAMPERS I,HOLVOET K,et al. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing[J]. Applied and Environmental Microbiology,2014,80(16):5 151.
[8]白华飞,张昭其.臭氧在果蔬贮藏保鲜上的应用[J].食品科技,2003(1):80-82.
[9] TZORTZAKIS N,SINGLETON I,BARNES J. Deployment of low-level ozone-enrichment for the preservation of chilled fresh produce[J]. Postharvest Biology&Technology,2007,43(2):261-270.
[10] PIYASENA P,MOHAREB E,MCKELLAR R C. Inactivation of microbes using ultrasound:A review[J]. International Journal of Food Microbiology,2003,87(3):207-276.
[11] FENG Hao,BARBOSA-CANOVAS G V,WEISS J. Ultrasound Technologies for Food and Bioprocessing[M].New York:Springer,2011.
[12]雷昊,谢晶,乔永祥,等.清洗杀菌方式对鲜切杭白菜保鲜效果的影响[J].食品与机械,2016,32(12):105-107.
[13]林永艳,谢晶,朱军伟,等.不同清洗方式对鲜切鸡毛菜保鲜效果的影响[J].食品工业科技,2012,33(20):306-308.
[14]许娟妮.不同贮藏温度对番茄感官及品质的影响[J].农产品加工(下),2016(6):52-53.
[15]任小青,于弘慧,马俪珍.利用LF-NMR研究猪肉糜冷藏过程中品质的变化[J].食品研究与开发,2015,36(15):120-123.
[16]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:31.
[17]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2001:164-248.
[18]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.
[19] MA Liang,ZHANG Min,BHANDARI B,et al. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J]. Trends in Food Science&Technology,2017,64:23-38.
[20] DESAO-JOSEJ F B,DE-ANDRADE N J,RAUOSAU,et al. Decontamination by ultrasound application in fresh fruits and vegetables[J]. Food Control,2014,45(1):36-50.
[21] KEBITSAMANG J M,MIN Z,ARUN S M,et al. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J]. Drying Technology, 2014, 32(15):1 848-1 856.
[22] XU Cong-cong,LI Yun-fei,HUANG-Yu. Effect of far-infrared drying on the water state and glass transition temperature in carrots[J]. Journal of Food Engineering,2014,136(6):42-47.
[23]林永艳,谢晶,朱军伟,等.清洗方式对鲜切生菜保鲜效果的影响[J].食品与机械,2012,33(1):211-213.
[24]王宏延,曾凯芳,贾凝,等.臭氧水在鲜切蔬菜贮藏保鲜中应用的研究进展[J].食品科学,2012,33(21):355-358.
[25] MYERS R A. Packing considerations of minimally processed fruits and vegetables[J]. Food Technology,1989,43(2):129-131
[26]白友强,廖亮,许建,等.不同臭氧处理对甜瓜采后生理影响[J].食品工业科技,2017,38(23):256-261.
[27]赵丽芹,韩育梅,王丽,等.不同浓度臭氧对河套蜜瓜贮藏品质影响的研究[J].食品科学,2007,28(2):343-345.
[28]王丹,李雪,马越,等.不同清洗剂对鲜切西兰花贮藏期间品质的影响[J].食品与机械,2013,29(5):190-193.
[29]陈贵,胡文玉,谢甫绨,等.提取植物体内MDA的溶剂及MDA作为衰老指标的探讨[J].植物生理学通讯,1991(1):44-46.
[30] LIU Cheng-hui,MA Tao,HU Wen-zhong,et al. Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple[J]. International Journal of Food Science&Technology,2016,51(5):1 099-1 109.
[31]李新楠,王洪斌,严守雷,等.臭氧水对鲜切藕片保鲜效果的影响[J].食品研究与开发,2016,37(8):178-184.
[2]陈清平.早春大棚空心菜高产栽培技术[J].乡村科技,2017(4):41-42.
[3]雷昊,谢晶.新鲜蔬菜采后清洗、包装处理研究进展[J].食品与机械,2016(6):215-219.
[4]中华人民共和国卫生部.次氯酸钠消毒剂卫生质量技术规范[S]. 2007.
[5] RICO D,MARTINdIANAA B,BARTA J M,et al. Extending and measuring the quality of fresh-cut fruit and vegetables:A review[J]. Trends in Food Science&Technology,2007,18(7):373-386.
[6] ALLENDA A,SELMA M V,LOPEZ-GALVEZ F,et al.Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce[J]. Postharvest Biology&Technology,2008,49(1):155-163.
[7] VAN-HAUTE S,SAMPERS I,HOLVOET K,et al. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing[J]. Applied and Environmental Microbiology,2014,80(16):5 151.
[8]白华飞,张昭其.臭氧在果蔬贮藏保鲜上的应用[J].食品科技,2003(1):80-82.
[9] TZORTZAKIS N,SINGLETON I,BARNES J. Deployment of low-level ozone-enrichment for the preservation of chilled fresh produce[J]. Postharvest Biology&Technology,2007,43(2):261-270.
[10] PIYASENA P,MOHAREB E,MCKELLAR R C. Inactivation of microbes using ultrasound:A review[J]. International Journal of Food Microbiology,2003,87(3):207-276.
[11] FENG Hao,BARBOSA-CANOVAS G V,WEISS J. Ultrasound Technologies for Food and Bioprocessing[M].New York:Springer,2011.
[12]雷昊,谢晶,乔永祥,等.清洗杀菌方式对鲜切杭白菜保鲜效果的影响[J].食品与机械,2016,32(12):105-107.
[13]林永艳,谢晶,朱军伟,等.不同清洗方式对鲜切鸡毛菜保鲜效果的影响[J].食品工业科技,2012,33(20):306-308.
[14]许娟妮.不同贮藏温度对番茄感官及品质的影响[J].农产品加工(下),2016(6):52-53.
[15]任小青,于弘慧,马俪珍.利用LF-NMR研究猪肉糜冷藏过程中品质的变化[J].食品研究与开发,2015,36(15):120-123.
[16]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:31.
[17]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2001:164-248.
[18]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.
[19] MA Liang,ZHANG Min,BHANDARI B,et al. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J]. Trends in Food Science&Technology,2017,64:23-38.
[20] DESAO-JOSEJ F B,DE-ANDRADE N J,RAUOSAU,et al. Decontamination by ultrasound application in fresh fruits and vegetables[J]. Food Control,2014,45(1):36-50.
[21] KEBITSAMANG J M,MIN Z,ARUN S M,et al. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J]. Drying Technology, 2014, 32(15):1 848-1 856.
[22] XU Cong-cong,LI Yun-fei,HUANG-Yu. Effect of far-infrared drying on the water state and glass transition temperature in carrots[J]. Journal of Food Engineering,2014,136(6):42-47.
[23]林永艳,谢晶,朱军伟,等.清洗方式对鲜切生菜保鲜效果的影响[J].食品与机械,2012,33(1):211-213.
[24]王宏延,曾凯芳,贾凝,等.臭氧水在鲜切蔬菜贮藏保鲜中应用的研究进展[J].食品科学,2012,33(21):355-358.
[25] MYERS R A. Packing considerations of minimally processed fruits and vegetables[J]. Food Technology,1989,43(2):129-131
[26]白友强,廖亮,许建,等.不同臭氧处理对甜瓜采后生理影响[J].食品工业科技,2017,38(23):256-261.
[27]赵丽芹,韩育梅,王丽,等.不同浓度臭氧对河套蜜瓜贮藏品质影响的研究[J].食品科学,2007,28(2):343-345.
[28]王丹,李雪,马越,等.不同清洗剂对鲜切西兰花贮藏期间品质的影响[J].食品与机械,2013,29(5):190-193.
[29]陈贵,胡文玉,谢甫绨,等.提取植物体内MDA的溶剂及MDA作为衰老指标的探讨[J].植物生理学通讯,1991(1):44-46.
[30] LIU Cheng-hui,MA Tao,HU Wen-zhong,et al. Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple[J]. International Journal of Food Science&Technology,2016,51(5):1 099-1 109.
[31]李新楠,王洪斌,严守雷,等.臭氧水对鲜切藕片保鲜效果的影响[J].食品研究与开发,2016,37(8):178-184.