涉及水性臭氧和UV-C光的预处理可以在葡萄生产中使用,以减少Aspergillus carbonarius的发生率并促进干燥
Eunice Valentina Contigiani1,2, Angela Rocío Romero-Bernal1,3, Paula Sol Pok4,5
1Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, Ciudad Universitaria, Ciudad Autónoma de Buenos Aires C1428, Argentina.
Foods (Basel, Switzerland)
|February 13, 2026
概括
使用水性臭氧和UV-C光的创新预干燥方法减少了葡萄中的真菌污染. 综合处理加快了干燥时间,提高了葡萄的质量,提供了一个环保的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业工程 农业工程
背景情况:
- 菌污染和缓慢脱水率影响葡萄的葡萄质量.
- 现有的方法可能会损害葡萄的安全性和质量.
研究的目的:
- 为了评估水性臭氧和UV-C光作为Sultanina葡萄的预干燥处理.
- 评估它们对真菌污染,干燥动力学,表皮状结构和葡萄颜色的影响.
主要方法:
- 葡萄被单独或顺序地用水性臭氧 (10分-4.1毫克O3L-1) 和UV-C光 (30.3kJ m-2) 处理.
- 分析了真菌 (Aspergillus carbonarius) 的发生率,空气干燥动力学,表皮超结构和葡萄色.
主要成果:
- 紫外线和联合臭氧+紫外线治疗显著降低了储存期间A. carbonarius的发生率.
- 与未经处理的葡萄相比,联合处理加速了脱水率的31%,改变了表皮结构.
- 紫外线和联合治疗有助于减少脱水葡萄的色.
结论:
- 水性臭氧和UV-C光的组合是一种有希望的,环保的葡萄预处理方法.
- 这种方法提高了微生物质量,并加速了葡萄生产的干燥过程.
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