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投稿时间：2020-04-22
投稿时间：2020-04-22
中文摘要: 对不同贮藏时间的鲜切淮山，采用3.0 kJ/m2 剂量的短波紫外线（short-wave ultraviolet，UV-C）照射与质量浓度1.0%壳聚糖涂膜协同处理，研究两种保鲜方法对鲜切淮山营养品质的影响。研究发现，与对照组相比，在短波紫外线照射与壳聚糖涂膜保鲜处理过程中，鲜切淮山中的可溶性固形物、多糖、VC、淀粉、可溶性蛋白质均保持较高含量。研究表明，短波紫外照射与壳聚糖涂膜保鲜处理，有助于提升鲜切淮山的营养品质。
中文关键词: 鲜切淮山 短波紫外线（UV-C） 壳聚糖 保鲜 营养品质
Abstract:The fresh-cut Chinese yam with different storage time was treated by short-wave ultraviolet（UV-C）irradiation with doses of 3.0 kJ/m2 and chitosan coating with mass concentration of 1.0%.Two synergetic preservation process for the effect on nutritional quality of fresh-cut Chinese yam were researched. Research found that compared with the control group，all the content of soluble solids，polysaccharide，VC，starch，soluble protein for the fresh-cut Chinese yam tended to remain higher during the preservation processing of UV-C irradiation and chitosan coating.The results showed that the preservation processing of UV-C irradiation and chitosan coating helped to improve the nutrition quality of fresh-cut Chinese yam.
keywords: fresh-cut Chinese yam short-wave ultraviolet（UV-C） chitosan preservation nutritional quality
文章编号：202105011 中图分类号： 文献标志码：
基金项目:广西高校中青年教师基础能力提升项目（2017KY1438）
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