臭氧水处理对鲜切茄子保鲜效果的研究
详细信息Effect of ozonated water on preservation of fresh-cut eggplant
-
摘要: 实验研究了臭氧水处理对鲜切茄子10℃贮藏条件下品质和生理的影响。结果表明,臭氧水处理相比于对照组可以显著杀灭鲜切茄子表面微生物,臭氧水作用时间越长,杀菌越有效。此外,臭氧水处理可以有效维持鲜切茄子的L*值、抑制多酚氧化酶的活性;对可溶性固形物的减少、呼吸强度、质量损失率有很好的控制作用。臭氧水5min的处理切分茄子保鲜效果最佳;臭氧水处理2min因臭氧作用时间短,杀菌和保鲜效果不是很明显,而臭氧水处理10min会在贮藏末期增加样品的呼吸强度,不利于鲜切茄子的贮藏。Abstract: In this study, effect of ozonated water on quality and physiological of fresh- cut eggplant stored at 10℃ were investigated.Results indicated that ozonated water had prominent effect of eliminating bacteria on the surface of fresh-cut eggplant.The higher the concentration of ozonated water, the more effective for eliminating bacteria. Furthermore, the higher level of L* value, and inhibition of activities of polyphenol oxidase could be maintained more effectively by ozonated water, losses of total solid ( TSS) , respiration intensity and weight loss rate could be controlled effectively.The preservation effect of treatment with ozonated water for 5min was the best.Treatment with ozonated water for 2min had little effect to eliminate bacteria of fresh-cut eggplant.Treatment with ozonated water for 10min increased respiration intensity in the end of storage, which was not good for the storage of fresh- cut eggplant.
-
[1] 刘程惠, 胡文忠, 王艳颖, 等.国内鲜切果蔬包装的研究现状[J].食品工业科技, 2010 (12) :386-388. [2] 赵晓燕.我国鲜切蔬菜产业中的问题与发展趋势[J].中国蔬菜, 2011 (17) :1-3. [3] 张学杰, 叶志华.鲜切生菜质量安全研究进展[J].食品科学, 2010 (19) :399-404. [4] 刘少典, 韩军岐.鲜切蔬菜保鲜技术研究进展[J].长江蔬菜, 2009 (8) :4-7. [5] 徐庭巧, 罗自生, 徐晓铃, 等.纳米碳酸钙改性壳聚糖涂膜对鲜切茄子生理生化指标的影响[J].食品科学, 2009 (4) :265-267. [6] Bibhuti, Mishra, Satyendra Gautam.Browning of fresh-cut eggpant:Impact of cutting and storage[J].Journal of Postharvest Biology and Technology, 2012 (67) :44-51.
[7] 高翔.鲜切菜“冷杀菌”技术的研究[J].微生物学杂志, 2003, 23 (5) :56-59. [8] 胡云峰, 陈君然, 肖娟, 等.臭氧处理对切分青椒贮藏品质的影响[J].农业工程学报, 2012 (16) :259-263. [9] 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. [10] 孔凡春, 陆胜民, 王群.臭氧在果蔬保鲜和农残降解上的应用[J].食品与机械, 2003 (5) :24-26. [11] 王宏延, 曾凯芳, 贾凝, 等.不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学, 2012 (2) :267-271. [12] GB/T5750.11-2006.生活饮用水标准检测方法消毒剂指示[S]. [13] 胡国华.复合食品添加剂[M].北京:化学工业出版社, 2006:72 [14] Zhou P, Smith N L, Lee C Y.Potential purification and some properties of Monroe apple peel polyphenol oxidase[J].Journal of Agricultural and Food Chemistry, 1993, 41 (4) :532-536.
[15] 雯茜姆, 周志雄, 周光文.库尔勒香梨对离子空气的感应性[J].园艺学报, 1980 (2) :61-63. [16] 王瑾, 林向阳, 阮榕生, 等.高浓度臭氧水对鲜切花椰菜保鲜的研究[J].食品科学, 2008 (8) :607-611. [17] 华璐云, 雷桥, 谢晶.臭氧协同气调包装对鲜切叶菜的保鲜作用研究[J].食品工业科技, 2012 (1) :354-358. [18] 王文生, 董成虎, 贾凝.新疆厚皮甜瓜贮藏温度实验[J].保鲜与加工, 2006 (6) :21-22. [19] 沈金玉, 黄家音, 李晓莉.果蔬酶促褐变机理及其抑制方法研究进展[J].食品研究与开发, 2005, 26 (6) :150-156. [20] 魏敏, 周会玲, 徐义杰, 等.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺, 2011 (17) :160-163. [21] 覃海元, 胡冰冰, 梁金姐, 等.臭氧水浓度对鲜切菠萝品质的影响[J].农业研究与应用, 2011 (6) :1-4. [22] 胡文忠.鲜切果蔬科学与技术[Z].北京:化学工业出版社, 2009. -
期刊类型引用(1)
1. 刘妍妍,陈文璐,孙志刚,郑莹莹,李亚霖,郝婷婷. 乳清蛋白酶解物对酸奶品质及抗氧化活性的影响. 中国乳业. 2024(10): 84-92 . 百度学术
其他类型引用(1)
计量
- 文章访问数: 139
- HTML全文浏览量: 20
- PDF下载量: 541
- 被引次数: 2