食品科学2024，Vol.45Issue(10)：224-231,8.DOI:10.7506/spkx1002-6630-20230919-180
超声处理对鲜切西兰花的保鲜效果
Effect of Ultrasound Treatment on Quality Maintenance of Fresh-Cut Broccoli
摘要
Abstract
This study aimed to investigate the effect of ultrasound(US)treatment on the quality maintenance of fresh-cut broccoli during storage.Fresh-cut broccoli was treated ultrasonically at 40 kHz and different power levels(200,250,300,350 and 400 W)for 10 min and then stored at 10 ℃ for up to 96 h.The changes of appearance and microbial load were measured to determine the optimum parameters of US treatment for fresh-cut broccoli.Furthermore,the effect of the optimum US treatment on chlorophyll degradation and the changes in bioactive components in fresh-cut broccoli was studied.The obtained data indicated that US treatments at all power levels tested delayed the increase of yellowing index,L*value,total mold and yeast count and total bacterial count,and inhibited the decrease of Hvalue,the 300 W power being the most effective in maintaining the appearance and microbial quality of fresh-cut broccoli.US treatment at 300 W effectively inhibited the activities of chlorophyllase and Mg-dechelatase,contributing to maintaining higher contents of chlorophyll a,chlorophyll b and total chlorophyll of fresh-cut broccoli.Meanwhile,this treatment maintained higher contents of bioactive ingredients such as vitamin C,total phenols,total glucosinolates and sulforaphane,and improved the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals.Therefore,these results indicated that US treatment could not only effectively slow down the yellowing of fresh-cut broccoli,but also maintain higher contents of bioactive compounds,thus playing a fresh-keeping role.关键词
鲜切西兰花/超声/叶绿素降解/品质/抗氧化Key words
fresh-cut broccoli/ultrasound/chlorophyll degradation/quality/antioxidant分类
轻工纺织引用本文复制引用
丁娇,汤静,董小盼,金鹏,郑永华..超声处理对鲜切西兰花的保鲜效果[J].食品科学,2024,45(10):224-231,8.基金项目
国家自然科学基金面上项目(31972092) （31972092）
