Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam

被引：0
|
作者：
Liu R. [1 ]
Cui Y. [2 ]
机构：
[1] College of Electromechanical and Quality Technology Engineering, Nanning University, Nanning
[2] College of Light Industry and Food Engineering, Guangxi University, Nanning
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 03期
关键词：
Chitosan; Fresh-cut Chinese yam; Preservation; Short-wave ultraviolet (UV-C) irradiation; Storage;
D O I：
10.7506/spkx1002-6630-20200213-137
中图分类号：
学科分类号：
摘要：
The influence of short-wave ultraviolet (UV-C) irradiation at a dose of 3.0 kJ/m2, 10 g/L chitosan coating and their combination on physiological indices of fresh-cut Chinese yam at different storage times was investigated in order to explore the effect of these treatments on preserving the quality of fresh-cut Chinese yam and the underlying mechanism.The results showed that compared with the control group, UV-C irradiation could promote the accumulation of phenolics and flavonoids, enhance antioxidant capacity and reduce oxidative damage.Chitosan coating maintained the quality of fresh-cut Chinese yam for a long time by inhibiting respiration, reducing the permeability of the cell membrane, and decreasing lipid peroxidation in the cell membrane.On day 12 of storage, UV-C irradiation, chitosan coating and their combination reduced the respiration intensity by 15.7%, 21.3% and 23.6%, reduced the total number of bacterial colonies by 24.6%, 18.5% and 30.8%, increased the total phenol content by 13.3%, 16.7% and 22.2%, and enhanced the 1, 1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity by 17.5%, 9.6% and 20.2% respectively when compared with the control group.Therefore, both treatments especially their combination was effective in preserving the quality of fresh-cut Chinese yam.This study is meaningful for the preservation of fresh-cut fruits and vegetables. © 2021, China Food Publishing Company. All right reserved.
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页码：289 / 295
页数：6
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