食品与发酵工业2025，Vol.51Issue(14)：185-194,10.DOI:10.13995/j.cnki.11-1802/ts.040844
微波辐照预处理联合不同包装条件对干辣椒贮藏品质的影响
Effects of microwave irradiation pretreatment combined with different packaging conditions on storage quality of dried chili peppers
摘要
Abstract
In this study,a constant temperature accelerated test was conducted to investigate the effects of microwave irradiation com-bined with different packaging materials[polypropylene(woven bags),polyamide(nylon bags),and packaging conditions(CO2-filled packaging)]on the quality changes of dried chili peppers stored for 90 days.Key quality parameters measured included color stability,shear strength,pH,water activity,rehydration capacity,volatile aromatic compounds,capsaicinoid content,and pungency.The findings demonstrated that low-temperature storage(4-6 ℃ with polypropylene packaging)was most effective in preserving color,notably main-taining higher redness values and limiting increases in hue angle(H°)by day 50.However,this method showed suboptimal results for other quality parameters.By day 90,samples treated with microwave irradiation exhibited superior overall quality,particularly those stored in the microwave+CO2+nylon bag configuration,which achieved the best outcomes.Electronic nose analysis identified W1W(sul-fides),W5S(nitrogen oxides),W2S(aromatic compounds),and W1S(alkanes)as key sensors for distinguishing the aroma profiles of the dried chili peppers.After 90 days,chili samples stored in woven bags had lower sensor response values compared to fresh samples,whereas those stored in nylon bags showed higher response values,indicating that woven bags were less effective in retaining volatile aro-mas.Nylon bags,by contrast,enhanced the concentration of these compounds,with the microwave+CO2+nylon bag combination yield-ing the highest levels of volatile aromatic compounds.Considering other critical factors such as capsaicinoid content,pungency,shear strength and pH,microwave+CO2+nylon bag packaging emerged as the most effective method for preserving the overall quality of dried chili peppers.This approach showed promise as a viable alternative to conventional low-temperature storage methods.关键词
微波辐照/包装材料/包装条件/干辣椒/贮藏品质Key words
microwave irradiation/packaging materials/packaging conditions/dried chili peppers/storage quality引用本文复制引用
李小毛,周湖海,王瑞,吉宁,雷霁卿,刘帮迪,刘燕,张楠欣,蔡吉洪,王丽桥..微波辐照预处理联合不同包装条件对干辣椒贮藏品质的影响[J].食品与发酵工业,2025,51(14):185-194,10.基金项目
贵州省高层次创新型人才项目(黔科合平台人才-GCC[2023]063) （黔科合平台人才-GCC[2023]063）
贵州省教育厅"百校千企科技攻关揭榜挂帅"项目(黔教技[2024]017号) （黔教技[2024]017号）
贵州省特色果蔬采后高质化利用科技创新人才团队建设项目(黔科合人才CXTD(2025)056) （黔科合人才CXTD(2025）
贵阳学院研究生基金项目(2023年) （2023年）
贵州省大学生创新创业训练计划项目(2023年) （2023年）
