UV-C照射对鲜切淮山贮藏品质影响的研究

Influence of UV-C Irradiation on the Storage Quality of Fresh-cut Chinese Yam

为了研究鲜切淮山的保鲜方法,保证其良好的感官品质,延长货架期,用不同剂量(0.5、1.0、1.5、3.0、4.5、6.0 kJ/m^2)的254 nm短波紫外线分别照射60、120、180、360、540、720 s。通过测定色差值、褐变度、硬度及失重率探究其保鲜效果。研究发现:3 kJ/m^2的照射剂量能明显抑制淮山的褐变,保持色差值L*和硬度,减小淮山切片的失重率,说明UV-C对鲜切淮山有明显的保鲜效果。

In order to study the preservation method of fresh-cut Chinese yam to ensure its good sensory quality and extend the shelf life,the fresh-cut Chinese yam was irradiated by 254 nm UV-C with different doses of 0.5,1.0,1.5,3.0,4.5,6.0 kJ/m^2.The effect of preservation was explored by determining the L^*value,browning degree,hardness and weight loss ratio.The results showed that UV-C irradiated fresh-cut yam could retain the freshness and extend the shelf life,UV-C radiation dose of 3 kJ/m^2 significantly inhibited the browning of yam,delayed the decrease of L*value and the hardness,as well as reduced the weight loss ratio of the yam slice.