摘要
为评估脉冲强光(Pulsed Light,PL)处理对草莓贮藏期间品质变化及微生物群落的影响,采用光强度和脉冲次数分别为PL1(100 J,60次)、PL2(300 J,60次)、PL3(500 J,60次)的条件对草莓样品进行处理,并在(4±1℃)下进行贮藏,测定了草莓的腐烂率、硬度、色泽、可溶性固形物、总酚含量、花色苷含量的变化,并利用Illumina Miseq PE300高通量测序技术对草莓样品进行微生物多样性分析。理化指标测定结果显示,在贮藏结束时(第14 d),经PL2、PL3处理后的草莓腐烂率由对照组的59.5%降低至40.75%(PL2)和16.31%(PL3),硬度与对照组相比显著增加,分别高于对照组54%和46%。此外,PL处理也有效延缓了草莓可溶性固形物、花色苷及总酚含量的下降。测序结果显示,草莓在贮藏期间的优势菌属为枝孢菌属和欧文氏菌属,对照组的枝孢菌属和欧文氏菌属相对丰度在处理前为70.14%和48.38%,经PL3处理后下降为37.08%和2.93%;贮藏14 d时对照组升高至82.57%和73.52%,PL3处理组为65.68%和42.49%。研究结果表明,PL可延缓草莓的腐败变质,在冷藏条件下可显著延长草莓贮藏期。
In order to evaluate the effect of pulsed light(PL)treatment on the quality changes and microbial diversity of strawberries during storage,strawberry samples were treated with different light intensities and pulse frequence of PL1(100 J,60 pulse),PL2(300 J,60 pulse),PL3(500 J,60 pulse).The changes of decay rate,hardness,color,soluble solids,total phenols content,and anthocyanin content of strawberries were determined during storage at 4±1℃.The microbial diversity of the strawberry samples was analyzed using Illumina Miseq PE300 high-throughput sequencing technology.At the end of storage(14 d),the physicochemical indicators showed that the decay rate of strawberries treated with PL2 and PL3 decreased from 59.5% in the control group to 40.75%(PL2)and 16.31%(PL3),respectively.The hardness was significantly higher than that of the control group by 54% and 46%,respectively.It was also observed that PL treatment effectively slowed down the decline of the contents of soluble solids,anthocyanin and total phenols in strawberry.The results of high-throughput sequencing showed that the dominant genera of spoilage microorganisms in strawberry were Dendrobacter spp.and Owenella spp.,with the initial relative abundance of 70.14% and 48.38% respectively.PL3 treatment decreased the initial microorganisms significantly,resulting the relative abundance of 37.08% and 2.93%.After 14-day storage,the relative abundance of these two species increased to 82.57% and 73.52%,65.68% and 42.49%,respectively in control and PL3 treated groups.The results showed that PL could delay the spoilage of strawberries and significantly prolong the storage period of strawberries under refrigeration conditions.
作者
崔晓臻
王帆
罗润萌
苏巍
解树栋
张晓千
李斌
李冬男
刘小莉
CUI Xiaozhen;WANG Fan;LUO Runmeng;SU Wei;XIE Shudong;ZHANG Xiaoqian;LI Bin;LI Dongnan;LIU Xiaoli(College of Food Science,Shenyang Agricultural University,Shenyang 110086,China;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品工业科技》
北大核心
2025年第17期386-395,共10页
Science and Technology of Food Industry
基金
国家重点研发计划(2022YFD2100803-03)。
关键词
脉冲强光
草莓
保鲜
微生物群落
pulsed light(PL)
strawberry
preservation
microbial community
