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引用次数: 0
摘要
研究了壳聚糖（CH）涂层、碳点（CD）和超声波（US）处理对鲜切莴苣（FC）中微生物和理化质量的影响。用 US 处理 FC 莴苣并将其浸入 CD/CH 涂层，然后包装并在 4°C 下储存 15 天。结果表明，CD/CH 涂层在抑制需氧平板计数、霉菌和酵母菌的生长，降低呼吸速率，抑制过氧化物酶和多酚氧化酶的活性，保持抗坏血酸和叶绿素的含量，减少质量损失，限制水分分布等方面对 US 处理的 FC 莴苣有显著效果。这表明 CD/CH 涂层能有效保持 FC 莴苣的微生物和理化品质。
Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce.
The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4 °C. Results presented that CD/CH coating exhibited a superior effect on the depressing growth of aerobic plate count, mould and yeast, the decrease of respiratory rate, the inhibition of peroxidase and polyphenol oxidase activities, the maintenance of ascorbic acid and chlorophyll contents, the reduction of mass loss, the restriction of water distribution in US-treated FC lettuce. This exhibited that CD/CH coating effectively kept the microbial and physicochemical quality of FC lettuce.
期刊介绍：
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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