光照处理对鲜切薄皮甜瓜货架期品质的影响

Effect of Light Treatment on Qualities of Fresh-cut Melon during Shelf Life

评价光照处理对鲜切薄皮甜瓜货架期品质的影响。研究以绿宝甜瓜为原料,将鲜切薄皮甜瓜在5℃冷藏柜中光照处理5天,将白色光照处理设定为对照组,比较红色、蓝色、绿色光照处理和避光处理对鲜切甜瓜失重率、可溶性固形物含量、可滴定酸含量、丙二醛含量、果肉硬度、褐变度、颜色和风味的影响。结果显示,蓝色光照处理的光源光谱位于442 nm的主波长轨迹上,光源纯度接近100%,强度为(128±17.10)Lux。与对照组样品相比,蓝光光照处理降低鲜切甜瓜褐变程度10.70%,降低产品的失重率3.76%,减少果肉细胞的破裂,提高产品硬度60.60%;并且蓝光光照处理延缓鲜切甜瓜风味劣变。因此,在销售陈列过程中利用蓝光光照处理不仅维持鲜切甜瓜原有质地、颜色等外观特征,还减缓风味的劣变现象,所以蓝光光照处理有利于延长鲜切薄皮甜瓜的货架期。

The effect of light treatments on qualities of fresh-cut melon during the shelf life was evaluated. The white light treatment was used as the control. The weight loss rate, soluble solids content, titratable acid content, malondialdehyde content, hardness, browning degree, color and flavor of the fresh-cut melon treated by the red, blue, green lights and no light treatments during the shelf life at 5 ℃ were compared. The results showed that the spectrum of the blue light treatment was located on the main wavelength trajectory of 442 nm with the source purity of 100%, and the intensity of 128±17.10 Lux. Compared with the control, the blue light treatment could decrease the browning degree of the fresh-cut melon by 10.70%, reduce the weight loss rate by 3.76%, and raise the hardness of the fruits by 60.60%. Moreover, the blue light treatment retarded the flavor deterioration of the fresh-cut melon. Hence, the blue light treatment maintained the texture, color and retarded the flavor deterioration of the melon during the sales and display. Therefore, the blue light treatment was beneficial to prolong the shelf life of fresh-cut melon.