低压静电场与冰温度相结合,可提高储存期间利奇的质量
Junping Zhou1, Jijun Wu2, Haoran Liu2
1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
Food research international (Ottawa, Ont.)
|November 30, 2024
概括
低压静电场与冰温度存储 (LVEF-IT) 有效地延长了litchi的保质期. 这种新的方法通过延迟色和保持营养素来保护水果的质量,为利奇产业提供了一个有前途的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 园艺园艺 园艺园艺
- 收获后技术 收获后技术
背景情况:
- 利奇的流行受到其短暂的保质期的阻碍,限制了其商业可行性.
- 有限的研究存在于有效的技术,以延长litchi的收获后储存时间.
- 开发保存方法对于保持利奇的市场价值和消费者可访问性至关重要.
研究的目的:
- 研究一种新型的低压静电场与冰温度处理 (LVEF-IT) 在延长利奇的保质期方面的有效性.
- 评估LVEF-IT在储存期间对利奇的关键质量属性的影响.
- 确定LVEF-IT是否可以缓解生理性恶化,并保持litchi.的营养含量.
主要方法:
- 应用一种新型的低压静电场 (LVEF) 与冰温 (0°C) 存储相结合.
- 监测litchi质量的生理和生化指标,包括皮肤色,甲含量和电解质泄漏.
- 评估多氧化酶和过氧化酶的酶活性.
- 量化水果果肉中的可溶固体,甲酸和可溶蛋白质的度.
主要成果:
- 通过LVEF-IT处理,显著降低了胺含量和相对电解质泄漏.
- 治疗有效降低了多氧化酶和过氧化酶的活性,延迟了皮肤色的开始.
- 观察到高度的可溶性固体,甲酸和可溶性蛋白质在利奇肉质中的保存.
- 据LVEF-IT证实,在储存期间,LVEF-IT对保持利奇的整体质量产生了显著的积极影响.
结论:
- 低压静电场与冰温度 (LVEF-IT) 存储是一种有前途的新技术,可以延长利奇的保质期.
- LVEF-IT成功地减轻了关键的质量降解因素,包括酶变棕和营养损失.
- 这种方法提供了一种可行的策略,以提高果的商业价值和市场可用性.
关键词:
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