优化二氧化处理以提高Toona Sinensis的收获后储存质量
Rui Zeng1,2,3, Yunhong Gao4, Mingmin Zheng1,2
1Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan, China.
PeerJ
|November 11, 2024
概括
以0.4-0.8mg/L的二氧化 (ClO2) 处理有效地保持了Toona sinensis在收获后的质量. 这种方法保持了感官属性,营养价值,并抑制了腐烂,为长期储存提供了科学基础.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 保持收获的Toona sinensis的质量对于可销售性和减少食物浪费至关重要.
- 传统的保存方法可能会影响营养含量和感官属性.
研究的目的:
- 评估二氧化 (ClO2) 处理对Toona sinensis.收获后储存质量的有效性.
- 为了确定最佳的ClO2度来保存Toona sinensis.
主要方法:
- 豆的样本经过不同ClO2度 (0.2-1.6毫克/升) 的处理,并存储在4°C.
- 感官,营养 (黄类,维生素C),减肥,酸盐含量和ClO2残留物定期进行评估.
- 测量了超氧化脱酶 (SOD) 活性,以评估氧化应激.
主要成果:
- 适度的ClO2度 (0.4-0.8 mg/L) 显著保持了感官质量,并抑制了体重减轻.
- 这些度减缓了黄和维生素C的耗尽,并降低了酸盐含量.
- 氧化残留量仍低于国家安全标准 (<2.0 mg/kg).
结论:
- 二氧化物处理,特别是0.4-0.8毫克/升,是一种有效的方法来保持Toona sinensis.的质量.
- 这种处理为延长保质期和改善Toona sinensis的保存提供了科学基础.
相关概念视频
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...