紫外结合γ-氨基丁酸对鲜切香瓜品质的影响

李静 王艳华 黄春霞 任心如 黎晓媚 李霞

李静,王艳华,黄春霞,等. 紫外结合γ-氨基丁酸对鲜切香瓜品质的影响[J]. 食品工业科技,2021,42(23):326−333. doi:  10.13386/j.issn1002-0306.2021050095
引用本文: 李静,王艳华,黄春霞,等. 紫外结合γ-氨基丁酸对鲜切香瓜品质的影响[J]. 食品工业科技,2021,42(23):326−333. doi:  10.13386/j.issn1002-0306.2021050095
LI Jing, WANG Yanhua, HUANG Chunxia, et al. Effect of Ultraviolet Combined with γ-Aminobutyric Acid on Quality of Fresh Cut Muskmelon[J]. Science and Technology of Food Industry, 2021, 42(23): 326−333. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021050095
Citation: LI Jing, WANG Yanhua, HUANG Chunxia, et al. Effect of Ultraviolet Combined with γ-Aminobutyric Acid on Quality of Fresh Cut Muskmelon[J]. Science and Technology of Food Industry, 2021, 42(23): 326−333. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021050095

紫外结合γ-氨基丁酸对鲜切香瓜品质的影响

doi: 10.13386/j.issn1002-0306.2021050095
基金项目: 广西科技计划项目(桂科AD19245040);国家自然科学基金(31860251);广西壮族自治区特聘专家项目(农产品精深加工关键技术与质量安全,厅发[2018]39);广西电磁化学功能物质重点实验室基金(EMFM20211104);桂林理工大学科研启动基金(GLUTQD2017002)。
详细信息
    作者简介:

    李静(1981−),女,博士,副研究员,研究方向:农产品贮藏与加工,E-mail:ruochenjl@163.com

    通讯作者:

    李霞(1981−),女,博士,教授,研究方向:特色生物资源的研究与开发利用、农业微生物资源开发、农产品及废弃物再加工利用,E-mail:biology754@163.com

  • 中图分类号: TS255.3

Effect of Ultraviolet Combined with γ-Aminobutyric Acid on Quality of Fresh Cut Muskmelon

  • 摘要: 为了探讨γ-氨基丁酸( γ-aminobutyric acid,GABA)和紫外辐照对鲜切香瓜贮藏品质的影响,本文研究了不同浓度GABA和不同紫外辐照时间对鲜切香瓜失重率、L*值、硬度、可溶性固形物(TSS)含量的影响,筛选出GABA的最佳处理浓度和紫外辐照的最佳时间,并比较了GABA、紫外辐照以及两者相结合对鲜切香瓜贮藏品质的影响。结果表明:不同浓度的GABA处理均能降低鲜切香瓜的失重率和TSS的含量,较好地保持其硬度和色泽,其中1% GABA处理的失重率和TSS含量最低,硬度和L*值最高;紫外处理不同时间能减缓鲜切香瓜的失重率和TSS含量的增加,其中5 min处理的失重率和TSS含量最低,L*值和硬度最高。根据失重率、TSS含量、硬度和L*值等指标,确定GABA的最佳处理浓度为1%,紫外辐照的最佳处理时间为5 min。紫外辐照5 min结合1% GABA的处理能有效减缓鲜切香瓜的失重率和可溶性固形物的积累,保持鲜切香瓜的色泽和硬度,并且还能延缓可滴定酸含量下降,保持较高的可溶性蛋白质的含量。因此,紫外辐照5 min结合1% GABA处理更能保持鲜切香瓜的贮藏品质。
  • 图  1  不同浓度GABA对鲜切香瓜失重率的影响

    Figure  1.  Effects of different concentrations of GABA on weightlessness rate of fresh cut muskmelon

    图  2  不同浓度GABA对鲜切香瓜L*的影响

    Figure  2.  Effects of different concentrations of GABA on L* of fresh-cut muskmelon

    图  3  不同浓度GABA对鲜切香瓜硬度的影响

    Figure  3.  Effects of different concentrations of GABA on the hardness of fresh-cut muskmelon

    图  4  不同浓度GABA对鲜切香瓜可溶性固形物含量的影响

    Figure  4.  Effects of different concentrations of GABA on total soluble solids content of fresh-cut muskmelon

    图  5  不同紫外辐照时间对鲜切香瓜失重率的影响

    Figure  5.  Effects of different UV irradiation time on weightlessness rate of fresh-cut muskmelon

    图  6  不同紫外辐照时间对鲜切香瓜L*的影响

    Figure  6.  Effects of different UV irradiation time on L*of fresh-cut muskmelon

    图  7  不同紫外辐照时间对鲜切香瓜硬度的影响

    Figure  7.  Effects of UV irradiation time on the hardness of fresh-cut muskmelon

    图  8  不同紫外辐照时间对鲜切香瓜可溶性固形物含量的影响

    Figure  8.  Effects of UV irradiation time on soluble solids of fresh-cut muskmelon

    图  9  紫外结合GABA对鲜切香瓜失重率的影响

    Figure  9.  Effects of UV combined with GABA on weightlessness rate of fresh-cut muskmelon

    图  11  紫外结合GABA对鲜切香瓜硬度的影响

    Figure  11.  Effects of UV combined with GABA on the hardness of fresh-cut muskmelon

    图  10  紫外结合GABA对鲜切香瓜L*的影响

    Figure  10.  Effects of UV combined with GABA on L*of fresh-cut muskmelon

    图  12  紫外结合GABA对鲜切香瓜可溶性固形物含量的影响

    Figure  12.  Effects of UV combined with GABA on soluble solids content of fresh-cut muskmelon

    图  13  紫外结合GABA对鲜切香瓜可滴定酸的影响

    Figure  13.  Effects of UV combined with GABA on titratable acid of fresh-cut muskmelon

    图  14  紫外结合GABA对鲜切香瓜蛋白质含量的影响

    Figure  14.  Effects of UV combined with GABA on protein content of fresh-cut muskmelon

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出版历程
  • 收稿日期:  2021-05-13
  • 网络出版日期:  2021-10-22
  • 刊出日期:  2021-12-01

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    喜报:《食品工业科技》2021版影响因子稳居第二,且影响因子大幅提升