近红外辐射对鲜切生菜贮藏品质的影响

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI:10.11301/jsfe.19561

Kota Kobayashi, Y. Takiguchi, M. Takashio, Toshinori Takei, Kakibuchi Kazumasa, Ayako Hada, Y. Ishida, Y. Ogawa

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引用次数: 0

摘要

研究了贮藏前近红外辐射对鲜切生菜品质的影响。结果表明，近红外辐射在抑制生菜贮藏过程中的活菌数量和失重方面是有效的。然而，在30s和60s的较强近红外辐射条件下，褐变率略有增加，这可能会降低外观质量。这被认为是苯丙氨酸解氨酶（PAL）活性和总多酚含量增加的结果。同时，在10s时，褐变率没有增加，PAL活性和总多酚含量与对照组没有差异。因此，在本研究中设定的照射条件范围内，预计10s近红外照射可有效抑制一般活菌的数量和质量，

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Near Infrared Irradiation on Quality of Fresh-cut Lettuce During Storage

The effect of near-infrared (NIR) irradiation before storage on the quality of fresh-cut lettuce was investigated in this study. It was shown that the NIR irradiation was effective in suppressing the number of viable bacteria and weight loss during the storage of cut lettuce, statistically. However, it was also shown that the browning ratio increased slightly under the stronger NIR irradiation conditions of the 30 s and 60 s, which could deteriorate the appearance quality. This was thought to be the result of increase in the Phenylalanine Ammonia Lyase (PAL) activity and total polyphenol content. Meanwhile, no increase in browning ratio was observed at 10 s, and there was no difference in PAL activity and total polyphenol content from the control. In the range of irradiation conditions set in this study, thus, the 10 s NIR irradiation was expected to be effective in suppressing the number of general viable bacteria and mass,

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.