UV-C采后消毒对鲜切“汤米·阿特金斯”芒果品质的影响

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Polish Journal of Food and Nutrition Sciences Pub Date : 2023-02-16 DOI:10.31883/pjfns/159290
Alba Mery Garzón-García, S. Ruiz-Cruz, Saúl Dussán-Sarria, J. I. Hleap-Zapata, E. Márquez‐Ríos, C. L. Del‐Toro‐Sánchez, J. A. Tapia-Hernández, D. F. Canizales-Rodríguez, V. Ocaño-Higuera
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引用次数: 1

摘要

芒果品种“Tommy Atkins”因其感官特性和对最少加工的耐受性而备受推崇。然而,一些操作,如去皮和切割,可能会产生微生物污染和生物活性化合物的损失。紫外线短波(UV-C)是鲜切产品的一种替代技术,可导致微生物失活和有益化合物的增加。在贮藏的第0、3、6、9和12天(5°C,相对湿度:85-90%),评价了6kJ/m2的UV-C剂量对鲜切“Tommy Atkins”芒果质量属性的影响,并与阳性对照(浸泡在10mg/L次氯酸钠溶液中的常规方法)和阴性对照(未经处理)进行了比较。进行了理化分析(可滴定酸度、pH值、总可溶性固形物含量和硬度)、表面颜色评估、微生物计数测定、总类胡萝卜素、酚类和类黄酮含量测定以及抗氧化能力测定。结果表明,UV-C处理可以保持新鲜芒果的微生物安全性和表面色泽,并提高总类胡萝卜素的含量,对照和UV-C处理样品在贮藏第12天的总类胡萝卜素含量分别为19.34和26.50 mgβ-胡萝卜素/100 g鲜重。在储存结束时,UV-C处理的芒果的DPPH•清除活性(0.60 mM TE/g FW)也高于对照(0.27 mM TE/g-FW)。然而,UV-C处理导致硬度损失。芒果的一些原生微生物适应了处理和贮藏所造成的胁迫。
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Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango
Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m 2 was evaluated on quality attributes of fresh-cut ‘Tommy Atkins’ mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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