摘要
为探究发光二极管(Light-emitting Diode,LED)照射处理对鲜切草莓贮藏品质的影响。该试验以“红颜”草莓为试材,在(4.0±1.0)℃、相对湿度85%~90%的冷库条件下,以LED蓝光[光强为36μmol/(m2·s)、光照时间为36 h]处理鲜切草莓为处理组,以避光处理鲜切草莓为对照组,定期测定鲜切草莓硬度、色泽、可溶性固形物、可滴定酸、维生素C、可溶性蛋白、可溶性糖、总酚、花色苷含量及多酚氧化酶(Polyphenol Oxidase,PPO)、过氧化物酶(Peroxidase,POD)活性等指标。结果表明,蓝光处理有效延缓了鲜切草莓硬度、可溶性固形物、可滴定酸、可溶性蛋白、可溶性糖、维生素C含量的下降,对照组鲜切草莓花色苷含量无显著变化,总酚含量、POD及PPO酶活性呈先上升后下降趋势,蓝光处理显著提高了鲜切草莓花色苷和总酚含量,提高了POD酶活性,抑制了PPO酶活性的上升。贮藏结束时,蓝光处理的鲜切草莓总酚含量是对照的1.39倍、花色苷含量是对照的1.54倍、维生素C含量是对照的1.24倍。因此,LED蓝光处理有效保持了鲜切草莓的品质,为鲜切草莓保鲜技术提供一定的理论依据。
The aim of this study was to investigate the effect of light-emitting diode(LED)irradiation treatment on the storage quality of fresh-cut strawberries.In this experiment,‘Benihope’strawberry was used as the experimental material,the fresh-cut‘Benihope’strawberries were stored at(4.0±1.0)℃ and a relative humidity of 85%~90% and treated with blue LED light(light intensity:36μmol/(m2.s);time:36 h),which served as the experimental group,and the fresh-cut fruits stored at dark were used as the control group.Regular assessments were conducted to measure various quality indicators of freshcut strawberries,such as firmness,colour,content of soluble solids,titratable acidity,ascorbic acid content,soluble protein content,soluble sugar content,total phenolic content,and content of anthocyanins,and the activities of polyphenol oxidase(PPO)and peroxidase(POD).The results showed that the blue light treatment effectively delayed the decline in firmness and contents of soluble solids,titratable acid,soluble protein,soluble sugar and ascorbic acid in fresh-cut strawberries.In the control group,no significant change was observed in anthocyanin content,whilst a trend of initial increase following deccrease was observed in its total phenol content and POD and PPO activities.Notably,the blue light treatment increased significantly the anthocyanin and total phenolic contentsand POD activity while inhibiting the PPO activity.At the end of storage,the blue light treatment of fresh-cut strawberries made the total phenolic,anthocyanin,and ascorbic acid contents becoming1.39-,1.54-,and 1.24-fold,respectively,those of the control strawberries.Thus,blue LED light treatment could effectively maintain the quality of fresh-cut strawberries,which provides a certain theoretical basis for the preservation of fresh-cut strawberries.
作者
尉磊
王云香
王宝刚
周家华
徐冉冉
常虹
朱璇
WEI Lei;WANG Yunxiang;WANG Baogang;ZHOU Jiahua;XU Ranran;CHANG Hong;ZHU Xuan(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China;Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;Beijing Key Laboratory of Fruit and Vegetable Agricultural Products preservation and Processing,Key Laboratory of Vegetable Postnatal Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China)
出处
《现代食品科技》
北大核心
2025年第1期123-129,共7页
Modern Food Science and Technology
基金
新疆维吾尔自治区重点研发计划项目(2022B02018-2)
北京市农林科学院协同创新基金(KJCX201915)
现代农业产业技术体系北京市特色作物创新团队(BAIC04-2022)
北京市农林科学院青年基金(QNJJ202228)
现代农业产业技术体系(CARS-30)。
关键词
鲜切草莓
保鲜
LED蓝光
营养品质
fresh cut strawberry
preservation
light-emitting diode blue light
nutritional quality
