Effect of ultraviolet radiation c treatment on preservation of Naematelia aurantialba in modified atmosphere packaging

被引：5

作者：

Zhu, Bihe ^{[1
]}

Yang, Yongjia ^{[1
]}

Jing, Sai ^{[1
]}

Wang, Kehan ^{[1
]}

Wang, Cailian ^{[1
]}

Nian, Shuwei ^{[1
]}

Shi, Yuwen ^{[1
]}

Xu, Huaide ^{[1
]}

Kou, Liping ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD PACKAGING AND SHELF LIFE | 2024年 / 45卷

关键词：

Naematelia aurantialba; Storage; Modified atmosphere packaging; Ultraviolet C; Electronic nose; UV-C; BOTRYTIS-CINEREA; QUALITY; FRUIT; ENZYMES; L;

D O I：

10.1016/j.fpsl.2024.101343

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Naematelia aurantialba, known for its health benefits but perishable due to high water content, has a limited market life. This study explored extending its shelf life using ultraviolet C radiation within modified atmosphere packaging. Ultraviolet C, typically used for sterilizing produce, has untapped potential for preserving Naematelia aurantialba. Samples underwent ultraviolet C with various intensities, then were stored at 2 +/- 1 degrees C in packaging bags with 4081 mL/m2 & sdot;d & sdot;atm oxygen transmission rate, with quality checks every seven days until day 42. Samples treated with 0.19 kJ/m2 ultraviolet C radiation within the MAP system significantly slowed color and texture changes in N. aurantialba, maintaining cell integrity. This treatment also reduced the loss of aroma substances and significantly increased the total phenolic and flavonoid content in the N. aurantialba. Simultaneously, these samples demonstrated tester preference, highlighting the treatment's effectiveness in enhancing freshness and marketability.

引用

页数：10

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