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以新鲜口蘑为试材,采用1.5、3.0kJ/m2短波紫外线(UV-C)照射处理后4℃贮藏,研究短波紫外对采后口蘑贮藏期间主要品质的影响。结果表明:经1.5kJ/m2和3.0kJ/m2的短波紫外线处理后,可以显著抑制口蘑失重率和PPO活性的上升,降低口蘑的呼吸高峰值;延缓维生素C、硬度及L值的下降,并使硬度维持在较高水平,同时促进了类黄酮及酚类物质的积累,从而较好地保持口蘑的感官品质和营养价值,延长口蘑的贮藏保鲜期。表明短波紫外线处理对采后口蘑的贮藏保鲜具有广泛的应用价值。
Fresh Tricholoma were used as test materials and stored at 4 ℃ after 1.5, 3.0kJ / m2 UV-C irradiation to study the effect of shortwave ultraviolet (UV) on the main quality during storage. The results showed that the UVB treatment at 1.5kJ / m2 and 3.0kJ / m2 could significantly reduce the weight loss rate and PPO activity of Tricholoma matsutake, reduce the peak of respiration of Tricholoma matsutake, delay the decrease of vitamin C, hardness and L value So that the hardness maintained at a high level, while promoting the accumulation of flavonoids and phenolic compounds, so as to better maintain the sensory quality of Tricholoma and nutritional value, to extend the shelf life of Tricholoma. It shows that the shortwave UV treatment has a wide range of application value to the postharvest storage and preservation of Tricholoma.