| 短波紫外线处理时间对白玉菇自发气调保鲜的影响 |
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| 引用本文： | 周春梅,王欣,刘宝林,任智超,雷磊,殷晓梅. 短波紫外线处理时间对白玉菇自发气调保鲜的影响[J]. 食品与发酵工业, 2011, 37(3) |
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| 作者姓名： | 周春梅 王欣 刘宝林 任智超 雷磊 殷晓梅 |
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| 作者单位： | 上海理工大学食品质量与安全研究所,上海,200093 |
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| 基金项目： | 国家自然科学基金，上海市启明星项目，上海市自然基金，教育部新世纪优秀人才支持计划项目，上海市教委重点学科项目，上海市东方学者项目资助 |
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| 摘 要： | 为提高白玉菇的保鲜效果,以不经短波紫外线处理组为对照,考察了不同短波紫外线处理时间(10~30min)对白玉菇自发气调贮藏期间的感官品质、呼吸强度、失重率、硬度、PPO活力和可溶性总糖含量等指标的影响。结果表明:当UV-C处理20 min时,能显著抑制白玉菇贮藏期间的呼吸强度,延缓PPO活性峰值的产生,维持较好的感官品质、较高的硬度和可溶性总糖量,保鲜效果最佳。
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| 关 键 词： | 短波紫外线 白玉菇 保鲜 气调包装 |
The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP |
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| Zhou Chun-mei,Wang Xin,Liu Bao-lin,Ren Zhi-chao,Lei Lei,Yin Xiao-mei. The Effect of UV-C Irradiation Duration on Shelf-life Quality of Postharvest White Hypsizygus marmoreus During Passive MAP[J]. Food and Fermentation Industries, 2011, 37(3) |
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| Authors: | Zhou Chun-mei Wang Xin Liu Bao-lin Ren Zhi-chao Lei Lei Yin Xiao-mei |
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| Abstract: | The effects of different UV-C irradiation duration(10min,20min or 30min) on several quality indexes of white Hypsizygus marmoreus during passive MAP were studied,while those without UV-C treatment was taken as control.The results indicated that the shelf-life quality of postharvest white Hypsizygus marmoreus during passive MAP can be improved,e.g.,the respiration rate and the activity of PPO could be depressed,the better sensory index,rigidity,and higher total soluble sugar content can be maintained,when the UV-C irradiation duration was chosen as 20 min. |
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| Keywords: | ultraviotet-cirradiation white Hypsizygus marmoreus quality MAP |
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