GUO Miao,SU Shi,WANG Chuankai,et al.Effect of Ultra-high Pressure on the Storage Feature of Fresh Cut Melon[J].Northern Horticulture,2016,40(20):130-132.[doi:10.11937/bfyy.201620033]
超高压处理对鲜切甜瓜储藏特性的影响
- Title:
- Effect of Ultra-high Pressure on the Storage Feature of Fresh Cut Melon
- Keywords:
- ultra high pressure; fresh-cut; melon slice; preservation
- 文献标志码:
- A
- 摘要:
- 以鲜切甜瓜为试材,在25 ℃下采用0.1、100、200、300、400、500、600 MPa处理10 min后测定甜瓜菌落数;将500 MPa超高压处理后的鲜切甜瓜在4 ℃条件下贮藏9 d,分析了储藏期间超高压处理对鲜切甜瓜多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、维生素C含量和亮度L*的影响。结果表明:500 MPaX加压处理10 min可抑制鲜切甜瓜中微生物,产品在4 ℃条件下贮藏9 d后,鲜切甜瓜PPO和POD活性、维生素C含量、亮度L*与对照组相比,差异显著(P<0.05)。
- Abstract:
- Fresh cut melon (FM) was used as material,ultra-high pressure method was used to treat FM at 25 ℃,0.1,100,200,300,400,500,600 MPa for 10 minutes to determine number of colonies.Then FM was stored at 4 ℃,500 MPa for 9 days,and the effects of UHP on polyphenoloxidases (PPO) activity,peroxidase (POD) activity,vitamin C content and lightness were analyzed at period of storage.The results showed 500 MPa,10 minutes could inhibit microorganisms growth of FM.After FM were stored at 4 ℃ for 9 days,PPO activity,POD activity,vitamin C content and lightness of FM had significant difference(P<0.05)with control.
参考文献/References:
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备注/Memo
第一作者简介:郭淼(1968-),女,硕士,副教授,现主要从事果蔬储藏与加工等教学与科研等工作。E-mail:guomiao4321@126.com.基金项目:河南省食品加工过程安全控制技术创新团队资助项目(C20150024)。