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中国精品科技期刊2020
方凌, 张继刚, 钱世兵, 郑如程. 60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响[J]. 食品工业科技, 2016, (03): 334-338. DOI: 10.13386/j.issn1002-0306.2016.03.061
引用本文: 方凌, 张继刚, 钱世兵, 郑如程. 60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响[J]. 食品工业科技, 2016, (03): 334-338. DOI: 10.13386/j.issn1002-0306.2016.03.061
FANG Ling, ZHANG Ji-gang, QIAN Shi-bing, ZHENG Ru-cheng. Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage[J]. Science and Technology of Food Industry, 2016, (03): 334-338. DOI: 10.13386/j.issn1002-0306.2016.03.061
Citation: FANG Ling, ZHANG Ji-gang, QIAN Shi-bing, ZHENG Ru-cheng. Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage[J]. Science and Technology of Food Industry, 2016, (03): 334-338. DOI: 10.13386/j.issn1002-0306.2016.03.061

60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响

Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage

  • 摘要: 对真空聚乙烯袋包装的鲜切莲藕片进行60Coγ辐照杀菌处理,辐照剂量为0、0.1、0.3、0.5、1.0 k Gy,然后放置于(2±0.5)℃,75%±5%(RH)的冷库贮藏,期间对其色泽、硬度、可溶性糖、PPO酶活、VC、淀粉,多酚等指标进行监测。结果显示,0.3 k Gy剂量的辐照贮藏效果最好,在贮藏第12 d时L*亮度值和硬度相比为最好,PPO酶活在整个贮藏期间得到较好的抑制(平均为0.21 OD420/min·g),淀粉和多酚含量分别为6.7%和3.5%,VC为9.21 mg/100 g。与0.3 k Gy剂量相比,其他剂量不利于鲜切莲藕片贮藏。采后贮藏期间各指标相关性分析结果显示PPO酶活与VC和多酚含量呈显著负相关。综合比较,0.3 k Gy为鲜切莲藕片最适合的辐照杀菌剂量,在12 d内有较好的贮藏效果。 

     

    Abstract: Fresh- cut lotus roots packed in vacuum polyethylene bags were given 60Coγ irradiation doses of 0,0.1,0.3,0.5 and 1.0 k Gy and stored at( 2 ± 0.5) ℃,75% ± 5%( RH) for 12 day. The changes of color( whiteness),hardness,soluble sugar,PPO activity,ascorbic acid( VC),starch and total phenol were determined at regular interval of 1 day during storage. The result showed that the optimal irradiation doses was 0.3 k Gy,in which maintained a better sensory and nutrition quality of fresh- cut lotus roots during the entire storage. The higher L*value( 57.23),hardness( 4.36 kg) and starch( 6.7%),total phenol( 3.5%) content and less loss of VC( 9.21 mg /100 g)content,and much inhibition of PPO( 0.21 OD420/ min·g) was obtained in 0.3 k Gy doses irradiation at the end of storage,while other irradiation doses accelerated the process of nutrition degradation of fresh- cut lotus roots during storage.The Pearson's correlation coefficients between sensory attributes,instrumental colour and nutrition constituents show that the PPO activity significant negatively associated with VCand total phenol content.

     

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