CN111053111A - 一种光照保鲜鲜切菠菜的方法 - Google Patents
一种光照保鲜鲜切菠菜的方法 Download PDFInfo
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Abstract
本发明提供了一种光照保鲜鲜切菠菜的方法,菠菜采摘后,经过挑选,水清洗,沥干,鲜切,浸泡聚赖氨酸溶液,高透光防雾膜包裹后置于温度为2‑6℃、湿度为90%(±5%)、UV‑A灯垂直照射的环境下贮藏。光照间隔为8h,单日光照总时间为140s。本发明将鲜切菠菜在浸泡聚赖氨酸后进行UV‑A光照,可以有效延缓鲜切菠菜的变质,维持感官品质,延长货架期,提高经济价值,具有较强的商业推广价值。
Description
技术领域
本发明涉及菠菜保鲜的领域,特别是涉及一种通过UV-A照射结合聚赖氨酸保鲜鲜切菠菜的方法。
背景技术
菠菜(Spinacia oleracea L.)属藜科菠菜属,为一年生草本植物,原产于伊朗,外观呈墨绿色,叶片厚实且大小适中,富含维生素A、维生素C以及铁元素等微量元素深受国内外消费者青睐。叶片和茎为主要食用部分,人们常常将其鲜切后进行烹饪或置于4 ℃下贮藏,但鲜切后的菠菜易发生汁液流失且愈伤呼吸剧烈(Healing Respiration),同时菠菜本身叶片面积大气孔分布广,极易受到腐败菌侵染,一旦微生物进入气孔内部,则很难被清除,这些特点都加剧了鲜切菠菜相关代谢酶的降解进程以及微生物对其的侵染,同未经加工的菠菜相比,鲜切菠菜的货架期更短,因此在顺应消费者对鲜切菠菜的需求下,应关注适宜的保鲜方式,以维持鲜切菠菜货架期内的品质。
长波紫外线UV-A (320~400 nm)约占太阳总辐射的6%,是紫外辐射中危害最小的部分,相比UV-B、UV-C能量较低,处理叶菜类作物较为温和,同时UV-A光照对植物抗氧化能力有一定程度的强化作用,在Bernadeth等的研究中指出,通过UV-A光照处理不仅可以显著提升阿魏酸、绿原酸、异香豆素等酚类物质的含量,还对超氧化物歧化酶(SuperoxideDismutase,SOD)、过氧化物酶(Peroxidase,POD)等氧化代谢酶等活性有一定的增强作用。在可推广性上,目前市场上大部分UV-A灯管材质为LED灯珠,具有波长稳定、寿命长、产热小、造价低廉等优势,具有极大的应用潜力。
ε-聚赖氨酸(ε-Polylysine,ε-PL)结构上由多个赖氨酸残基聚合而成,是从链霉菌属的代谢产物中分离后提取的功能性多肽,具有广谱抑菌、热稳定性好等特点,属于天然防腐剂,ε-PL 已于2003年10月被 美国FDA 批准为安全的食品保鲜剂,摄入人体内可降解成赖氨酸被人体吸收。通常ε-PL借其优异的抑菌性能与其他保鲜剂协同应用于果蔬保鲜,如:甘薯、石榴等保鲜。还有文献指出ε-PL具有一定光敏性,经一定波长的光照会在体外产生活性氧,从而达到更强的抑菌的效果。因此,本专利以不同浓度的ε-PL溶液协同UV-A光应用于鲜切菠菜,探究保鲜效果,为商超物流、贮运等过程中鲜切菠菜保鲜工艺的改良提供了新的发展方向。
发明内容
本发明的目的是提供通过UV-A照射结合聚赖氨酸保鲜鲜切菠菜的方法,该方法能显著延长鲜切菠菜货架期,并有效延缓其品质变化。
一种UV-A光照保鲜鲜切菠菜的方法,其特征包括以下几个步骤:
本发明通过以下技术步骤来实现:
(1)挑选大小均一、颜色鲜亮、无腐烂虫害的菠菜,在流动的清水中不停清洗,去除菠菜表面的泥土颗粒,而后捞出沥干,于10±1 ℃、相对湿度45~55%的条件下晾干30 min;
(2)将挑选好的菠菜用已经灭菌的菜刀将菠菜距菠菜根部约4 cm处进行鲜切,然后将鲜切菠菜浸泡于0.05 g/L的聚赖氨酸溶液,30 s后取出通风晾干;
(3)将浸泡过的鲜切菠菜盛放于透明塑料托盘中并用包装材料为高透光防雾膜包裹,每包80g,将包装好的鲜切菠菜置于温度为2-6℃、湿度为90%(±5%)、UV-A灯垂直照射的环境下贮藏;
(4)UV-A照射与参数确定:光参数用光强测定仪(ST-513)测定,灯下垂直30 cm处透过防雾膜的光照强度为4.2 W/m2,峰值波长399 nm,半波宽16.6 nm,主波长430.32 nm,色纯度98.2%,光子通量密度9.82 μmol/m2·s;
(5)最佳强度的测定:灯管垂直距离受照鲜切菠菜为30 cm,单次光照间隔8 h,每次光照持续140 s(0.588 kJ/m2)。
包装好的鲜切菠菜置于温度为4 ℃、湿度为90%(±5%)、UV-A灯垂直照射的环境下贮藏。
光照间隔8 h、每次照射连续光照140 s。
使用0.05 g/L的聚赖氨酸溶液浸泡30 s后取出通风晾干。
详细的技术方案为:
采摘的菠菜需要精心筛选,挑选大小均一,无虫害腐烂,避免因为菠菜局部霉烂影响到正常部分的品质恶化,同时也为了保证后续的销售品质。挑选的菠菜迅速用已灭菌的菜刀距菠菜叶片茎部约4 cm处鲜切,菜刀一定要经过灭菌处理,避免微生物的二次污染。将切好的鲜切菠菜置于UV-A灯下垂直30 cm处,这样是为了使鲜切菠菜充分接受光照,达到更好达保鲜效果。
将清洗过的鲜切菠菜在10±1 ℃、相对湿度45~55%的条件下晾干30 min,避免由于温度过高,时间过长,加快鲜切菠菜的呼吸作用和蒸腾作用,导致叶片失水过多,呈现萎蔫。
愈伤后的高等植物细胞受到外源照射的刺激后,会激活不同的防御机制,以此中和照射带来的损伤,照射时间越长,机体的抗逆进程越强烈
将包装好的鲜切菠菜于4℃冰箱冷藏保藏。
本发明将鲜切菠菜在UV-A光照后,可以有效延缓鲜切菠菜的变质,维持感官品质,延长货架期,提高经济价值,具有较强的商业推广价值。、
附图说明
图1 不同处理方式对鲜切菠菜感官品质的影响;
图2 不同处理方式对鲜切菠菜ΔE*的影响;
图3 不同处理方式对鲜切菠菜叶绿素的影响;
图4不同处理方式对鲜切菠菜失重率的影响;
图5不同处理方式对鲜切菠菜表面G-菌的影响;
图6不同处理方式对鲜切菠菜表面假单胞菌的影响;
图7不同处理方式对鲜切菠菜亚硝酸盐含量的影响;
图8不同处理方式对鲜切菠菜丙二醛含量的影响;
图9不同处理方式对鲜切菠菜总超氧化物岐化酶的影响;
图10不同处理方式对鲜切菠菜可溶性固形物的影响;
图11不同处理方式对鲜切菠菜Vc的影响。
具体实施方式
为使本发明实现的操作流程与创作特征易于明白了解,以充分公开一种延缓鲜切菠菜的变质的方法,下面结合具体实施例,进一步阐述本发明。
实施例1
1 材料与方法
1.1 实验材料、试剂及仪器
1.1.1 实验材料
菠菜样品来源:要求当天采摘、大小均一、色泽鲜绿、清洁、无明显缺陷、无病虫毒害的菠菜。菠菜为大棚种植,为有刺种,于3月份采摘,采摘时温度约15 ℃,湿度约为80% RH,采摘后20 min内由农户田间直接送至实验室。
1.1.2 实验试剂
氯化钠、丙酮、石英砂、冰乙酸、碳酸钙粉、盐酸、氨水,(分析纯)国药集团化学试剂有限公司;硝酸钾(KNO3,CAS号:7757-79-1),上海阿拉丁生化科技股份有限公司;超氧化物歧化酶测试盒,南京建成生物科技有限公司;三氯乙酸(>99%),上海生工生物工程有限公司;革兰氏阴性菌培养基(G-)、假单胞菌琼脂培养基(CFC),青岛海博生物技术有限公司。
1.1.3 实验仪器与设备
高速冷冻离心机:H-2050R-1型,长沙湘仪离心机有限公司;微型计算机:D30D,戴尔公司;高温高压灭菌锅:HVE-50,日本Hi-rayama制造有限公司;超净工作台:VS-1300L-U,上海康福特环境科技有限公司;冰箱:BCD-252MHV型,苏州三星电子有限公司;植物紫外线UV辅助补光灯(9 W/0.6 m),山东贵翔光电有限公司;光强测定仪:ST-513,先驰光电股份有限公司;紫外可见分光光度计:UV-1102型,上海天美仪器有限公司;色差计:CR-400型,KONICAMINOLTA公司。
1.2 实验方法
(1)样品的鲜切处理及分组:将样品用自来水冲洗,除去菠菜表面泥污直至洗涤后的废水仍为澄清,代表清洗完成;晾干后用已灭菌的不锈钢菜刀距菠菜叶片茎部约4 cm处鲜切。将鲜切后的菠菜分为4大组,每大组分为8小组,每小组分装60 g/盒。
(2)ε-PL溶液的保鲜处理:将鲜切菠菜分别浸泡于0.02、0.05、0.08 g/L的ε-PL溶液,分别标为A组、B组、C组,对照组使用无菌蒸馏水浸泡,标为CK组;30 s后取出通风晾干,分装放入无菌盒,并用无菌PE高透光防雾膜包好。
(3)UV-A照射与参数确定:在前期的实验中根据不同光照总量和频率筛选得出最佳照射方式即:灯管垂直距离受照鲜切菠菜为30 cm,单次光照间隔8 h,光照持续140 s(0.588 kJ/m2)。光参数用光强测定仪(ST-513)测定,灯下垂直30 cm处透过防雾膜的光照强度为4.2 W/m2,峰值波长399 nm,半波宽16.6 nm,主波长430.32 nm,色纯度98.2%,光子通量密度9.82 μmol/m2·s,将A、B、C实验组置于该条件下进行实验。
1.3 指标测定
1.3.1 感官评定
评定小组由10名专业感官评定人员组成,每人评定3次。评定参照Paillart等的标准,分为三步进行:首先在白色背景下评定整体颜色及萎焉褐变程度,其次评定气味及脆度,最后综合消费者接受程度进行评分。以上评定后所得分数越高代表品质越好,每项评定满分为10分,每隔一天评定一次。
1.3.2 色度变化值
参考Oliveira等的方法,参照式(1)计算色度变化值ΔE*,其中L0*、a0*、b0*为样品初始(第0 d)色度值,L1*、a1*、b1*为样品不同天数后的色度值。
1.3.3 光合色素含量
参照NY/T 3082-2017[13]标准,参照式(2)计算总叶绿素的含量,使用分光光度法测定总叶绿素、叶绿素a、叶绿素b的含量,并计算脱镁叶绿素、类胡萝卜素的含量。
式中:G,1 g样品中叶绿素的含量,mg/g;A645,在645 nm处测得的提取液的吸光度值;A663,在663 nm处测得的提取液的吸光度值;VT,提取液的总体积,mL;n,提取液为稀释倍数;m,鲜切菠菜鲜重,g。
1.3.4 失重率
根据式(3)计算失重率。
式中:M0,第0 d的鲜切菠菜的初始重量,g;M1,每隔一天称量一次鲜切菠菜的重量,g。
1.3.5 革兰氏阴性菌的计数
参考郁杰的实验方法进行计数。
1.3.6 假单胞菌的计数
参考郁杰的实验方法进行计数。
1.3.7 亚硝酸盐含量
参照GB 5009.33-2016标准测定。
1.3.8 丙二醛(Malondialdehyde,MDA)含量
参照GB 5009.181-2016标准测定。
1.3.9 超氧化物歧化酶(Superoxide Dismutase,SOD)含量
参照超氧化物歧化酶测试盒中的羟胺法,方法如下:反应体系为4.3 mL,在测定管中分别加入75 mmol/L磷酸盐缓冲液(pH 7.8)1 mL、待测样品的上清液1 mL、0.1 mol/L盐酸羟胺溶液0.1 mL、75 mmol/L黄嘌呤溶液0.1 mL和0.037 U/L黄嘌呤氧化酶0.1 mL,用漩涡混匀器充分混匀,对照管以1 mL蒸馏水代替,置37 ℃恒温水浴30 min后取出,加入显色剂2mL混匀,室温放置10 min,于波长550 nm处蒸馏水调零并比色,重复三次。
1.3.10 可溶性固形物
将样品充分研磨后,在4000 r/min的条件下离心10 min,取上清液滴加至检测镜上,合上盖板防止产生气泡,水平对准光源准确读取刻度尺读数,以质量分数(%)表示,重复三次。
1.3.11 Vc
参照GB 5009.86-2016标准测定。
1.4 数据处理及分析
所有指标设3次平行,取平均值后用origin8.5软件绘图,并使用SPSS Statistics 24软件对组间数据进行Duncan氏新复极差法显著性分析(p<0.05即存在显著差异)。
2 结果与分析
2.1 表观指标
2.1.1 感官评定
消费者们通过感官可以直观地了解到商品的属性及状态,是影响购买意向的直接因素。由图1可知,新鲜菠菜表观呈墨绿色,叶片较大,质地挺拔,具有固有香气。随着贮藏时间的增加,各组分值呈下降趋势,具体依次表现为固有气味的消失、叶片质地发软萎焉、叶片发黄。在第4天,B、C组差异不明显,打开包装仍有固有香气,叶片轻微失水,但未见萎焉,消费者接受度最好,其次为A组,之后C组品质劣变较快,在第8天打开包装带有臭味,叶片发生软腐,和CK组一样,货架期都为8 d,而A组货架期为10 d,B组为最长达12 d。
2.1.2 色度变化值
通过色度值ΔE*可以量化叶片颜色的变化,由图2可知,随着时间的延长,ΔE*呈先上升后下降的趋势,这表明随着贮藏时间的延长,叶片出现黄化、发白,到了贮藏后期叶片出现冷害发黑,故颜色加深,ΔE*下降,在所有组别中,B组颜色变化幅度最小,能有效控制叶片黄化,其次为A组,C组变化幅度最大且大于CK组,这是因为相对高剂量的ε-PL溶液处理鲜切菠菜褪绿情况严重,而自身抗氧化进程跟不上外界逆境强度使得鲜切菠菜衰老。
2.1.3 叶绿素含量
在高等植物中,叶绿素分子主要吸收红光和蓝紫光,但反射绿光,故本身呈绿色,在结构上是以镁原子为中心的卟啉环,主要功能是捕捉光量子,但随着贮藏时间的延长,表观上叶片会发生褐变,主要因为当镁离子被氢原子取代后形成脱镁叶绿素,呈棕褐色,因此测定两者的含量可以反应叶片的褪绿情况。由图3(a)可知,从总体趋势来看叶绿素含量均呈下降趋势,这是因为以下几点原因:1)采摘后菠菜失去母体营养,光反应速率大幅放缓,而暗反应在4 ℃的冷藏条件下酶促反应速率降低导致光合作用不活跃。2)光合系统Ⅰ中铁氧蛋白受体很容易将分子态氧还原成对生物膜有害的活性氧(O2-·)。3)假单胞菌属在贮藏过程中大量繁殖产酸,叶绿素分子对外界环境的pH值十分敏感。因此,在以上因素的综合作用下导致叶绿素分子被破坏降解。在前4天,各组含量差异不大(p>0.05);在6~8 d时,A、B、C组间差异不明显,但CK组含量显著低于实验组。8 d后,B组含量最高,其次为A组,C组叶绿素含量最低且低于CK组,这是因为A、B组凭借良好的抑菌性能限制腐败菌增殖产酸从而控制pH值的变化,C组随ε-PL浓度最高,但是不利于菠菜自身代谢。由图3(b)可知,脱镁叶绿素呈先上升后下降再上升的趋势,之后UV-A光照射短暂激活了叶绿素分子光代谢途径,使得叶绿素分子降解放缓。由图3(b)可知,在前2天,CK、A、C组含量上升不明显,B组脱镁叶绿素含量最早达到最高值显著高于其他组,之后缓慢下降,这与图3(a)得变化趋势相符。到了第6天,A、C组达到最高值,之后剧烈降低,表明菠菜即将抵达贮藏终点,叶绿素被完全破坏。到了第10天,各组含量呈上升趋势,C组含量最高,其次为CK组,最低为B组。
2.2 失水情况
前4天,各组失水严重,水分含量差异不明显(p>0.05)。在整个贮藏期间CK、C组失水程度严重,组间差异不明显,在第8天,CK、C组失水程度显著高于A、B组(p<0.05),这是因为高浓度ε-PL处理加剧了呼吸作用和蒸腾作用,使得失水严重。10 d后,B组水分含量高于A组,这表明B组能在整个贮藏期间较好地控制鲜切菠菜的失水,这可能是因为ε-PL具有一定成膜性,抑制水分损失。
2.3安全性指标
2.3.1革兰氏阴性菌和假单胞菌数量
有文献显示,革兰氏阴性菌是鲜切菠菜表面依附的主要菌群,占比高达90%以上,其中又以 假单胞菌为主,假单胞菌增殖到一定数量会引起菠菜叶片的软腐、发酸。由图5可知,在整 个贮藏期间,各组革兰氏阴性菌呈增长趋势,假单胞菌呈相同趋势。在前4天,CK组增长 最快,A、B组次之,C组最慢,各组增长趋势同ε-PL溶液浓度呈反比关系。6d后,C组 革兰氏阴性菌的数量陡然上升,这是因为随着贮藏时间的推移,鲜切菠菜本身抵抗不住相对 高剂量的光照和高浓度ε-PL的刺激,自身代谢发生紊乱,结合感官指标主要表现为叶片软腐、汁液溢出,使得高浓度ε-PL失去抑菌效果。
2.3.2亚硝酸盐含量
蔬菜可为人体提供不可或缺的微量元素、矿物质等物质,但叶类蔬菜也会随着贮藏时间的延 长不断富集硝酸盐、亚硝酸盐和草酸盐等物质,据统计人体摄入的亚硝酸盐80%以上来自蔬 菜,而亚硝酸盐本身会使人体的血红蛋白的携氧能力大大降低,造成组织缺血从而引起一系 列疾病,根据GB 2762-2017标准,在蔬菜中亚硝酸盐的限量指标为20mg/kg。如图6所 示,同其他叶菜类相比,新鲜菠菜的亚硝酸盐初始含量较低,这是作物的生物特性决定的, 各组在4d前均保持较低水平,但是在6~10d内,CK、C组亚硝酸盐含量迅速上升,这是因为腐败菌迅速增长产生硝基还原酶,将植物中得硝酸盐转换为亚硝酸盐,且两组含量差别 不大(p>0.05),大约为A、B组的2~3倍,到了第12天,B组含量仍为最低,其次为A 组,,CK、C组含量最高,这与图5实验结果一致。
2.4 抗氧化指标
2.4.1 MDA含量
采摘后的菠菜仍为活体状态,又经过鲜切工艺导致组织愈伤,呼吸作用明显,微观来看,植物细胞中线粒体的呼吸加速,内膜电子呼吸链上传递更多的电子,而有一部分电子和氧气发生了电子还原从而产生了超氧阴离子(O2-·),同时在内质网膜进行混功能氧化酶的反应中,细胞色素P-450会同空气接触又致使一部分电子与氧气接触产生O2-·,O2-·本身不仅带有毒性,还会同细胞器膜结构中的不饱和脂肪酸结合产生MDA引起膜损伤,因此MDA含量是判断膜脂过氧化程度的标志。由图7可知,前4天A、B组MDA含量差异不明显,均显著低于CK、C组,这表明通过适当剂量的UV-A光照和ε-PL处理能够减少O2-·的产生,保护细胞器膜结构,高剂量的处理方式破坏植物自身的氧化代谢反而加快了细胞衰老。6 d后,B组MDA含量始终保持最低,其次A组,CK、C组保持相对高含量的MDA,两组差异不明显(p>0.05),值得注意的是,C组到了第12天MDA含量降低,结合感官、假单胞菌数量指标推测可能是因为菠菜叶片已腐败,细胞膜结构被破坏,叶片pH值发生改变降解了部分MDA。
2.4.2 SOD含量
SOD是植物氧化代谢中最重要的一种抗氧化酶,其特异底物为O2-·,通过发生歧化反应最大限度地清除O2-·,线粒体内SOD含量直接影响O2-·从线粒体向外的扩散的频率。由图8可知,SOD含量都呈先上升后下降的趋势,且上升趋势的时间短于下降趋势,这是因为菠菜脱离了养分又经过鲜切,本身抗氧化能力有限,A组在2 d后即开始缓慢下降,在第4天,CK、C组SOD含量达到最高,之后开始下降,且幅度较大,这表明机体内O2-·的动态平衡被打破,即将抵达贮藏终点,B组在8 d内能将SOD含量维持在相对较高的水平,且下降幅度相对缓慢,结合图7得:B组在UV-A光照的刺激下,在整个贮藏过程中抗氧化进程缓和、持久有利于保鲜,且该浓度下的ε-PL溶液不会破坏植物的氧化代谢,其次为A组,而C组浓度过高不利于调节鲜切菠菜的抗氧化能力。
2.5 营养指标
2.5.1 可溶性固形物
在鲜切菠菜中,可溶性固形物是指菠菜组织中所有溶解于水的化合物,常常包括:糖类物质、水溶性维生素、微量元素等物质,能够较好地反映菠菜中营养成分的变化。由图9可知,随着贮藏时间的延长,各组可溶性固形物均呈下降趋势,这是因为离体后的植物为了维持本身的生命活动消耗糖分。前4天各组含量差异不明显(p>0.05),之后B组含量始终为最高,其次为A组,CK和C组差异不显著(p>0.05),这是因为C组体内氧化代谢被打破,组织破裂,营养成分溢出即加速了腐败进程又助于细菌的繁殖。以上现象表明:B组可较好的减缓鲜切菠菜营养流失,有利于保鲜,其次为A组,C组无明显效果。
2.5.2 Vc含量
Vc在人体中参与多种必要的生命活动,如:神经递质、蛋白质合成以及多种氨基酸代谢,对维持正常生理代谢具有举足轻重的地位,但人体本身无法合成Vc,需要依靠外界摄取,鲜切菠菜富含Vc以及多种膳食纤维,是一种可靠的来源,同时,Vc也可调节植物自身的氧化代谢平衡延缓衰老,因此Vc含量的高低既可以反映营养成分的变化还可以间接反映抗氧化水平。由图10可知,C组的Vc含量在第2天短暂地到达最高点,推测相对UV-A光协同高浓度的ε-PL处理可以上调Vc合成基因BO-VTC2、BO-GLDH的表达,这两种基因可以促进Vc前体物质的合成从而使得Vc含量的增加,这里突出了ε-PL溶液还具有一定的光敏性增强光照对氧化代谢的刺激,之后Vc便开始迅速下降,这是因为相对高浓度的处理方式对鲜切菠菜氧化代谢的刺激程度过高,鲜切菠菜转而开始衰老,从MDA、SOD指标中可以印证这个观点。A、B组均呈缓慢下降的趋势,且B组对减缓Vc降解的效果优于A组。
3 结论
本实验通过固定UV-A光最佳照射方式(单次光照间隔8 h、光照剂量0.588 kJ/m2)结合不同浓度ε-PL溶液处理鲜切菠菜,以期在获得优异抗氧化性能的情况下,得到更好的抑菌效果,以期实现复合保鲜的功效,延长货架期。实验结果表明:UV-A光照结合0.05 g/L ε-PL溶液保鲜效果最好,可有效控制鲜切菠菜颜色发生改变以及腐败菌的增长,极大地减缓褪绿速度和营养成分的损耗,同时又保持良好的抗氧化能力,货架期可达12 d。UV-A光照结合0.02 g/L ε-PL溶液具有一定保鲜效果,但在控制腐败菌的增长和减缓营养流失方面不如前者,货架期可达10 d。UV-A光照结合0.08 g/L ε-PL溶液虽然在贮藏前期能够有效抑制腐败菌的增长,但之后各个指标表明鲜切菠菜劣变较快,货架期同对照组一致为8 d,故判断无明显保鲜效果。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述所有实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种光照保鲜鲜切菠菜的方法,其特征为:
通过以下技术步骤来实现保鲜:
(1)挑选大小均一、颜色鲜亮、无腐烂虫害的菠菜,在流动的清水中不停清洗,去除菠菜表面的泥土颗粒,而后捞出沥干,于10±1 ℃、相对湿度45~55%的条件下晾干30 min;
(2)将挑选好的菠菜用已经灭菌的菜刀将菠菜距菠菜根部约4 cm处进行鲜切,然后将鲜切菠菜浸泡于0.05 g/L的聚赖氨酸溶液,30 s后取出通风晾干;
(3)将浸泡过的鲜切菠菜盛放于透明塑料托盘中并用包装材料为高透光防雾膜包裹,每包80g,将包装好的鲜切菠菜置于温度为2-6℃、湿度为90%(±5%)、UV-A灯垂直照射的环境下贮藏;
(4)UV-A照射与参数确定:光参数用光强测定仪(ST-513)测定,灯下垂直30 cm处透过防雾膜的光照强度为4.2 W/m2,峰值波长399 nm,半波宽16.6 nm,主波长430.32 nm,色纯度98.2%,光子通量密度9.82 μmol/m2·s;
(5)最佳强度的测定:灯管垂直距离受照鲜切菠菜为30 cm,单次光照间隔8 h,每次光照持续140 s(0.588 kJ/m2)。
2.根据权利要求1所述的一种光照保鲜鲜切菠菜的方法,其特征在于将包装好的鲜切菠菜置于温度为4℃、湿度为90%(±5%)、UV-A灯垂直照射的环境下贮藏。
3.根据权利要求1所述的一种光照保鲜鲜切菠菜的方法,其特征在于光照间隔8 h、每次照射连续光照140 s。
4.根据权利要求1所述的一种光照保鲜鲜切菠菜的方法,其特征在于使用0.05 g/L的聚赖氨酸溶液浸泡30 s后取出通风晾干。
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