[1]马素娟.短波紫外处理对口蘑采后贮藏品质的影响[J].北方园艺,2015,39(02):118-121.[doi:10.11937/bfyy.201502033]
　MA Su-juan.Effect of UV-C Treatment on Post-harvest Storage Quality of Mushrooms[J].Northern Horticulture,2015,39(02):118-121.[doi:10.11937/bfyy.201502033]
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短波紫外处理对口蘑采后贮藏品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年02 页码: 118-121 栏目: 出版日期: 2015-01-30
Title:
Effect of UV-C Treatment on Post-harvest Storage Quality of Mushrooms
作者:
马素娟
(包头轻工职业技术学院，内蒙古 包头 014035)
Author(s):
MA Su-juan
(Baotou Light Industry Vocational Technical College,Baotou,Inner Mongolia 014035)
关键词:
口蘑; 短波紫外线(UV C); 品质
Keywords:
mushrooms; UV-C; quality
DOI:
10.11937/bfyy.201502033
文献标志码:
A
摘要:
以新鲜口蘑为试材，采用1.5、3.0 kJ/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1.5 kJ/m2和3.0 kJ/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。
Abstract:
Taking the mushrooms as experimental materials,they were stored at 4℃ after 1.5 kJ/m2 and 3.0 kJ/m2 UV-C treatment on quality parameters,in order to investigate the effect of UV-C treatment on quality of mushrooms.The results showed that,1.5 kJ/m2 and 3.0 kJ/m2 UV-C treatment significantly inhibited the increasing in weight loss，the active of PPO and the respiration peak value，delayed the decreasing in reducing vitamin C content，firmness and L value，and promoted accumulation of total phenolics and flavonoid，therefore maintaining better quality，nutrition and extended the shelf life of mushroom compared with the control treatment.The results suggested that UV-C treatment had widely application value to extend the shelf life of mushrooms.

参考文献/References:

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备注/Memo

作者简介：马素娟（1980-），女，硕士，讲师，现主要从事食品加工贮藏及检测等教学与科研工作。E-mail:majuansu@163.com.

更新日期/Last Update: 2015-02-25