紫外线照射与柠檬酸处理对鲜切苹果的保鲜作用

Effects of ultraviolet irradiation and citric acid treatment on fresh-cut apples

中文关键词:  鲜切苹果  柠檬酸  紫外照射  水果保鲜

英文关键词:fresh-cut apple  citric acid  ultraviolet irradiation  fruit fresh keeping

中文摘要:

      目的 研究柠檬酸、紫外线照射、柠檬酸和紫外线照射联合处理对鲜切苹果生理生化的影响。方法 以富士苹果为实验材料, 分成4组, 分别是0.5%柠檬酸(CA)溶液中浸泡5 min、紫外照射(UV)5 min/面、0.5%柠檬酸溶液中浸泡5 min+紫外照射(CA+UV)5 min/面、不处理的对照组(KB)。分别于0、1、3、5、7、10、13、15 d测定鲜切苹果的色差、多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)活性。结果 富士苹果经过切分后, 褐变严重。PPO、POD活性升高, PAL活性变化曲折, 总体呈上升趋势。柠檬酸、紫外、柠檬酸和紫外联合处理的3三种处理方式都可以抑制鲜切苹果的褐变, 降低PPO、POD、PAL的活性。在4种处理方法比较中, 柠檬酸和紫外联合处理的效果比较好。结论 柠檬酸和紫外联合处理是鲜切苹果的理想的保鲜方法。

英文摘要:

      Objective To study the effects of citric acid, ultraviolet, citric acid and ultraviolet treatment on physiological and biochemical effects of fresh-cut apples. Methods Fuji apple fruits were used as materials. The 4 groups were the 0.5% citric acid (CA) solution soak 5 min, ultraviolet radiation (UV) one in the 5 min, 0.5% citric acid solution soak for 5 min, and then UV irradiation one in the 5 min surface(CA+UV), not treated in the control group (KB). They were determined on 0, 1, 3, 5, 7, 10, 13, and 15 d for the determination of fresh-cut apple color, polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia lyase (PAL) solution. Results After segmentation, the browning of Fuji apple was serious. PPO and POD activity were increased, the activity of PAL was changed, and the overall trend of the increase was a rising trend. Citric acid, ultraviolet, citric acid and ultraviolet combined treatment could inhibit the browning of fresh-cut apple, and reduce the activity of PAL, POD and PPO. In the comparison of the 4 methods, the effect of citric acid and ultraviolet combined treatment was the best one. Conclusion Citric acid and ultraviolet treatment were the ideal fresh keeping method for fresh-cut apples.