货架陈列期间光照处理对鲜切芹菜叶品质的影响

Effect of Light Exposure Treatment on Qualities of Fresh-cut Celery Leaves during Shelf Display

评价货架陈列期间光照处理对鲜切芹菜叶品质的影响。研究在4℃货架陈列期间,使用白光、红光、绿光和蓝光对鲜切芹菜叶进行光照处理5 d,以白光处理组作为CK组,比较样品失重率、颜色、叶绿素含量、相对电导率、丙二醛含量、氧自由基吸收能力(Oxygen radical absorbance capacity,ORAC)、风味和感官评分。结果发现,绿光(该光源主要发射峰位于510~530 nm,光谱纯度为100%,强度为(2977±181.5) Lux)处理组鲜切芹菜叶的失重率(4.68%)比CK处理组降低了28.4%,并降低叶片黄化和萎蔫程度;绿光处理使鲜切芹菜叶的氧自由基吸收能力值达到485μmol/g,比CK处理组提高了11.5%;而蓝光处理组出现叶片黄化现象,红光处理组样品风味发生显著性改变。因此,绿光处理更有利于保持鲜切芹菜叶原有的颜色、香气和感官品质。

The effect of light exposure treatments during shelf display on qualities of fresh-cut celery leaves was evaluated. The fresh-cut celery leaves were exposed to white,red,green,and blue light exposure during the shelf display at 4 ℃for 5 d. The weight loss,color,chlorophyll contents,relative conductivity,malondialdehyde contents,orac value,flavor and sensory scores were compared with the white light exposure as the control. The maximum emissions of the green light was located in 510~530 nm with the purity of 100% and intensity of(2977±181.5)Lux. The weight loss rate of fresh-cut celery leaves of the green light exposure treatment was only 4.68%,which was 28.4% lower than that of the control. The green light exposure reduced the degree of yellowing and wilting of the leaves. The oxygen radical absorbance capacity value of fresh-cut celery leaves of the green light exposure was 485 μmol/g,which was 11.5% higher than that of the control. However,the blue light exposure treatment led to the yellowing of the fresh-cut celery leaves,the red light exposure treatment changed the flavor of the leaves significantly. Therefore,the green light exposure could be used to maintain the quality of fresh-cut celery leaves.