短波紫外线照射对仔姜贮藏保鲜的影响
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摘要
以新鲜仔姜为试验对象,通过研究不同短波紫外线处理时间对仔姜中苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和丙二醛(MDA)含量的影响,筛选确定短波紫外线照射的适宜时间,探索适宜的辅助保鲜措施,旨在为短波紫外线处理在仔姜保鲜上的应用提供依据。结果表明:短波紫外线照射对仔姜具有较好的保鲜作用,能诱导仔姜中苯丙氨酸解氨酶活性上升,有效抑制仔姜中过氧化物酶和丙二醛生成。筛选出最佳短波紫外线照射时间为30 min,再结合微孔膜保鲜袋包装能有较好的保鲜效果。
引文
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[13]姜天甲,陆仙英,蒋振晖,等.短波紫外线处理对香菇采后品质的影响[J].农业机械学报,2010,41(2):108-112.(助理编辑:易婧;责任编辑:丁志祥)
[2]李计萍,王跃生,马华,等.干姜与生姜主要化学成分的比较研究[J].中国中药杂志,2001,26(11):748-751.
[3]赵德婉.生姜高产栽培[M].北京:金盾出版社,2000.
[4]张静,王淑贞,杨娟侠.鲜姜贮藏保鲜技术[J].保鲜与加工,2002,2(6):34.
[5]Shama G.Process challenges in applying low doses of ultraviolet light to fresh produce for eliciting beneficial hormetic responses[J].Postharvest Biology&Technology,2007,44(1):1-8.
[6]蒋紫洮,袁孟玲,钟曼茜,等.紫外照射处理对龙眼果实常温下保鲜效果的研究[J].食品科技,2016,41(1):22-26.
[7]郑杨,曹敏,申琳,等.短波紫外照射对韭菜采后贮藏品质及活性氧代谢相关酶的影响[J].食品科学,2011,32(20):307-311.
[8]荣瑞芬,于涛.短波紫外线辐照对草莓贮藏保鲜效果的影响[J].食品科学,2003(1):146-149.
[9]Y.J.Shin,H.Y.Song,K.B.Song.Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of‘Goha’strawberries[J].Journal of Food Engineering,2012,113(3):374-379.
[10]L.K.Sari,S.Setha,M.Naradisorn.Effect of UV-Cirradiation on postharvest quality of‘Phulae’pineapple[J].Scientia Horticulturae,2016,213:314-320.
[11]C.L.Wilson,B.Upchurch,A.M.Ghaouth,et al.Using an online UV-C apparat-us to treat harvested fruit for controlling postharvest decay[J].Hort Technology,1997,7(3):278-282.
[12]Lorenza Costa,Ariel R.Vicente,Pedro M.Civello,et al.UV-C treatment delays postharvest senescence in broccoli florets[J].Postharvest Biology and Technology,2006,39:204-210.
[13]姜天甲,陆仙英,蒋振晖,等.短波紫外线处理对香菇采后品质的影响[J].农业机械学报,2010,41(2):108-112.(助理编辑:易婧;责任编辑:丁志祥)