摘要
对不同贮藏时间的鲜切淮山,采用3.0 kJ/m2剂量的短波紫外线(short-wave ultraviolet,UV-C)照射与质量浓度1.0%壳聚糖涂膜协同处理,研究两种保鲜方法对鲜切淮山营养品质的影响。研究发现,与对照组相比,在短波紫外线照射与壳聚糖涂膜保鲜处理过程中,鲜切淮山中的可溶性固形物、多糖、VC、淀粉、可溶性蛋白质均保持较高含量。研究表明,短波紫外照射与壳聚糖涂膜保鲜处理,有助于提升鲜切淮山的营养品质。
The fresh-cut Chinese yam with different storage time was treated by short-wave ultraviolet(UV-C)irradiation with doses of 3.0 kJ/m2 and chitosan coating with mass concentration of 1.0%.Two synergetic preservation process for the effect on nutritional quality of fresh-cut Chinese yam were researched.Research found that compared with the control group,all the content of soluble solids,polysaccharide,VC,starch,soluble protein for the fresh-cut Chinese yam tended to remain higher during the preservation processing of UV-C irradiation and chitosan coating.The results showed that the preservation processing of UV-C irradiation and chitosan coating helped to improve the nutrition quality of fresh-cut Chinese yam.
作者
刘容
韦云伊
孙卫东
崔媛媛
LIU Rong;WEI Yun-yi;SUN Wei-dong;CUI Yuan-yuan(College of Electromechanical and Quality Technology Engineering,Nanning University,Nanning 530200,Guangxi,China;Light Industry and Food Engineering College,Guangxi University,Nanning 530004,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第5期65-70,共6页
Food Research and Development
基金
广西高校中青年教师基础能力提升项目(2017KY1438)。
关键词
鲜切淮山
短波紫外线(UV-C)
壳聚糖
保鲜
营养品质
fresh-cut Chinese yam
short-wave ultraviolet(UV-C)
chitosan
preservation
nutritional quality
