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投稿时间：2023-03-06
投稿时间：2023-03-06
中文摘要: 为研究壳聚糖（chitosan，CTS）、超高压（high pressure processing，HPP）单独及结合处理（CTS+HPP）对鲜切胡萝卜丝品质的影响，将鲜切胡萝卜丝经3 种方式处理后，置于4 ℃条件下贮藏12 d，以探究其贮藏品质的变化。结果显示，贮藏第0 天时，与对照组相比，CTS、HPP 和CTS+HPP 处理组的菌落总数分别减少了40.9%、2.8%和46.9%；呼吸强度分别降低了23.8%、11.2%和13.0%；硬度分别降低了11.6%、14.4%和28.6%；类胡萝卜素分别增加了80.9%、27.3%和49.5%。贮藏第9 天时，与对照组相比，CTS、HPP 和CTS+HPP 处理组的菌落总数分别减少了31.0%、2.7%和50.1%；类胡萝卜素含量分别增加了186.5%、45.4%和57.4%；CTS 组的失重率减少了1.7%，而HPP 和CTS+HPP处理组的失重率增加了73.5%和50.4%。结果表明CTS、HPP 和CTS+HPP 处理均能显著地抑制鲜切胡萝卜丝菌落总数的增长、抑制呼吸强度、延缓类胡萝卜素含量下降。与HPP 处理相比，CTS+HPP 处理显著抑制菌落总数的增长，延缓类胡萝卜素、可溶性固形物含量和硬度的下降（P＜0.05）。在4 ℃下贮藏9 d 后，CTS 处理组保鲜效果显著优于其他处理组，可有效维持鲜切胡萝卜丝硬度，保持可溶性固形物和类胡萝卜素含量。综合考虑微生物和品质变化，CTS 处理对鲜切胡萝卜丝的品质影响较小，有效地延缓鲜切胡萝卜丝的类胡萝卜素、可溶性固形物含量和硬度的下降，从而延长鲜切胡萝卜丝的贮藏期。
Abstract:The effects of chitosan（CTS），high pressure processing（HPP），and CTS+HPP on the quality of fresh-shredded carrot were studied.The storage quality of fresh-shredded carrot treated with the three methods above and stored at 4 ℃for 12 days was studied.The results showed that on day 0，the CTS，HPP，and CTS+HPP groups showed the decreases of 40.9%，2.8%，and 46.9% in the total number of colonies，the decreases of 23.8%，11.2%，and 13.0% in respiratory intensity，the decreases of 11.6%，14.4%，and 28.6% in hardness，the increases of 80.9%，27.3%，and 49.5% in carotenoids，respectively，compared with the control group. On day 9 of storage，compared with the control group，the CTS，HPP，and CTS+HPP groups showed the decreases of 31.0%，2.7%，and 50.1% in the total colony count and the increases of 186.5%，45.4%，and 57.4% in the carotenoid content，respectively. In addition，compared with that in the control group，the weight loss rate in the CTS group decreased by 1.7%，while those in HPP and CTS+HPP groups increased by 73.5% and 50.4%，respectively. The results above demonstrated that CTS，HPP，and CTS+HPP significantly inhibited the colony growth，weakened the respiratory intensity，and delayed the carotenoid content reduction in fresh-shredded carrot. Compared with HPP，CTS+HPP inhibited the colony growth and delayed the reduction in carotenoids，soluble solids，and hardness（P＜0.05）. After storage at 4 ℃for 9 days，CTS effectively maintained the hardness and the content of soluble solids and carotenoids of fresh-shredded carrot，outperforming the other two treatments.Considering both microorganisms and quality，CTS had little effect on the quality of fresh-shredded carrot. It effectively delayed the decreases in carotenoids，soluble solids，and hardness，thus prolonging the storage period of fresh-shredded carrot.
keywords: fresh-shredded carrot chitosan high pressure processing fresh keeping of fruits and vegetables non-thermal processing technology
文章编号：202409005 中图分类号： 文献标志码：
基金项目:四川省重点研发项目（2020YFN0151）；四川省自然科学基金项目（2022NSFSC1705）
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