Effects of UV-C Treatment Combine with Fresh-keeping Agent on Quality of Normal Temperature Stored Honey Peach Fruit

doi:10.7668/hbnxb.2016.06.023

Abstract

Abstract: In order to find the most appropriate way to prolong the shelf life under the condition of room temperature,this paper was to study combined short wave ultraviolet light(UV-C) irradiation treatment with different single or composite coating antistaling agent processing of peach fruit preservation effect.Using the phoenix honey peach in Jiangsu Zhangjiagang City as the experiment materials,with 20 W UV-C lamp for processing(irradiation dose:1 kJ/m²,irradiation distance:25 cm,irradiation time:3 min),after UV-C processing the peaches were grouped respectively for lysozyme,ascorbic acid,sodium alginate,and the three kinds of fresh-keeping agent composite coating processing,a total of 4 kinds of solution at room temperature(28±3)℃ conditions for preservation,span test for 14 d,every 2 d measuring related physiological and biochemical indexes.UV-C treatment combined with preservative coating could effectively reduce the phoenix honey peach rot,obviously delay the rising trend of malondialdehyde(MDA),polyphenol oxidase(PPO),and saved the fruit soluble solids content,single preservative treatment effect was not obvious difference; "UV-C+lysozyme+ascorbic acid+sodium alginate" was the best effect of peach fresh-keeping compound processing,decay index,the weightlessness rate and total soluble solids in 14 d were lower than the control group 73.02%,67.16% and 27.97%,respiratory peak by 4 d delay to 10 d,hardness,increased of MDA and the activity of PPO increased rate was lower than the control group 69.37%,45.06% and 19.65% respectively.UV-C treatment combined with ascorbic acid,sodium alginate and lysozyme processing method of the compound fresh-keeping agent could effectively reduce the phoenix honey peach under the condition of the real degree of rotting,delay the malondialdehyde(MDA) and the rise of polyphenol oxidase(PPO),significantly delayed respiratory peak,could be used as a new type of peach fruit under normal temperature preservation methods to promote the widespread utilization.

Key words: Fenghuang honey peach, UV-C, Coating, Natural preservative agents, Room temperature preservation, Fruits safe

CLC Number:

S379

ZHANG Yanzhen, LI Jianlong, LI Hui, CHEN Yizhao, HE Zhengyue, PAN Bin, LUO Bin. Effects of UV-C Treatment Combine with Fresh-keeping Agent on Quality of Normal Temperature Stored Honey Peach Fruit[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(6): 144-150. doi: 10.7668/hbnxb.2016.06.023.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.2016.06.023

http://www.hbnxb.net/EN/Y2016/V31/I6/144

References

[1] Pall R E.Effect of temperature and relative humidity on fresh commodity quality[J].Postharvest Biology and Technology,1999,15(3):263-277.
[2] 陈奕兆,孙政国,李建龙.水蜜桃物理保鲜方法研究现状与展望[J].江苏农业科学,2011,39(3):330-332.
[3] 王亦佳,刚成诚,陈奕兆,等.不同处理方法对水蜜桃保鲜效果的综合性研究[J].江苏农业科学,2012,40(4):249-252.
[4] 崔志宽,李阳,李建龙,等.UV-C预处理加真空包装组合处理对凤凰水蜜桃保鲜效果的影响[J].天津农业科学,2013,19(3):22-27.
[5] 孙素芬,阚荷芳.凤凰水蜜桃种植中几个问题的分析[J].上海农业科技,2008(2):69.
[6] Perkins-Veazie P,Collins J K,Howard L.Blueberry fruit response to postharvest application of ultraviolet radiation[J].Postharvest Biology and Technology,2008,47(3):280-285.
[7] Pan J,Vicente A R,Martinez G A,et al.Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit[J].Journal of the Science of Food and Agriculture,2004,84(14):1831-1838.
[8] Gonzalez-Aguilar G A,Zavaleta-Gatica R,Tiznado Hernandez M E.Improving postharvest quality of mango Haden by UV-C treatment[J].Postharvest Biology and Technology,2007,45(1):108-116.
[9] 陆仙英,刘长虹,蒋振辉,等.采后UV-C处理对延缓香梨软化剂相关酶活性的影响[J].中国食品学报,2012,12(7):134-139.
[10] 厉维江,厉超阳,谢亚利,等.采后UV-C处理对葡萄抗病性和品质的影像[J].安徽农业科学,2011,39(9):5351-5353.
[11] 姜丹,胡文忠,姜爱丽.紫外线照射与柠檬酸处理对鲜切苹果的保鲜作用[J].食品安全质量检测学报,2015,7(7):2482-2488.
[12] 李宁,关文强,阎瑞香.短紫外线处理对冬枣果实腐烂和品质的影响[J].北方园艺,2012(17):163-165.
[13] 陈奕兆,刚成诚,王亦佳,等.UV-C处理对水蜜桃常温保鲜效果的研究[J].天津农业科学,2012,18(4):11-14.
[14] 梁敏华,雷建敏,邵佳蓉,等.UV-C处理对桃果实酚类物质和贮藏品质的影响[J].核农学报,2015,29(6):1088-1093.
[15] 肖红梅.壳聚糖保鲜草莓效果的研究[J].现代食品科技,1998,18(3):12-16.
[16] 张志旭,宁正祥.草莓采后贮藏保鲜[J].云南农业,2001(1):24.
[17] 詹现璞,吴广辉.海藻酸钠的特性及其在食品中的应用[J].食品工程,2011(1):7-9.
[18] Chanthaphon S,Chanthachum S,Hongpattarakere T.Antimicrobial activities of essential oils and crude extracts from tropical Citrus spp.against food-related microorganisms[J].Songklanakarin Journal of Science and Technology,2008,34(1):125-131.
[19] Aryanci E,Tunc S.A method for the measurement of the oxygen permeability and development of edible flms to reduce the rate of oxidative reactions in fresh foods[J].Food Chenistry,2003,80(3):423-431.
[20] 曾祥燕,赵良忠.柑橘精油对雪峰蜜桔保鲜效果的影响[J].核农学报,2014,28(12):2208-2214.
[21] 邱朝坤,吴选,刘烜伊,等.溶菌酶在草莓涂膜保鲜中的应用研究[J].中国食品添加剂,2014(3):178-182.
[22] 吴晓英,陈慧英,林影.溶菌酶涂膜保鲜杨梅的研究[J].食品工业科技,2005,26(8):157-158,160.
[23] 杨增军,张云华.果蔬贮藏学实验指导[M].7版.莱阳:莱阳农学院,1995:1-46.
[24] 王亦佳,李建龙,刚诚成,等.利用拮抗菌常温保鲜凤凰水蜜桃效果系统研究[J].食品工业科技,2012,33(2):384-388.
[25] 张志良,瞿伟菁.植物生理学实验指导[M].3版.台北:艺轩图书出版社,2009:274-277.
[26] 刘文山,肖凯军,郭祀远.苹果多酚氧化酶的提取及其抑制作用的研究[J].现代食品科技,2006,22(4):82-84,155.
[27] 刚成诚,王亦佳,陈奕兆,等.不同化学方法处理对凤凰水蜜桃采后生理与品质的影响[J].沈阳农业大学学报,2012,43(2):195-200.
[28] 刚成诚,李建龙,王亦佳,等.自发气调包装和乙烯吸收剂对水蜜桃贮藏品质的影响[J].江苏农业科学,2012,40(3):229-232.
[29] 王亦佳,刚成诚,陈奕兆,等.不同冷激处理对凤凰水蜜桃保鲜效果的影响[J].天津农业科学,2012,18(3):33-38.
[30] 邵兴锋,程赛,王鸿飞,等.茶树精油熏蒸处理保鲜草莓的工艺优化[J].农业工程学报,2012,28(19):279-286.
[31] 李唯,雷逢超,马月,等.生物拮抗菌在果蔬贮藏保鲜中的应用[J].陕西农业科学,2012,58(4):116-119.
[32] 杨水兵,梁瑞红,刘成梅,等.复合有机酸保鲜剂(OAA-7)在水蜜桃保鲜中的应用[J].食品科学,2008,29(2):440-443.
[33] Baka M,Mercier R,Corcuff F,et al.Photochemical treatment to improve storability of fresh strawberries[J].Journal of Food Science,1999,64(6):1068-1072.

Please choose a citation manager

Content to export