鲜切哈密瓜保鲜技术研究
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摘 要
哈密瓜是西甜瓜中的优良品种，“香甜可口、营养丰富”，也是鲜切果蔬的主
要品种，本课题是针对提高鲜切哈密瓜鲜切保鲜水平，更好满足市场强劲需求而
进行研究的。本研究以新鲜哈密瓜为供试材料，首先考察了贮藏温度5℃，相对
湿度85%-95%的条件下，不同厚度切割处理鲜切哈密瓜，不同厚度的聚乙烯（PE）
膜包装和相同厚度不同材质的保鲜膜包装对鲜切哈密瓜贮藏品质的影响，在此基
础上，研究短波紫外线辐照处理和高能电子束辐照处理对鲜切哈密瓜营养成分、
感官品质、理化指标、相关酶活性以及微生物的影响，为其在鲜切果蔬保鲜领域
的研究与应用提供理论探索及实践依据。主要研究结果如下：
不同的切割厚度（1 cm、2 cm、3 cm）鲜切哈密瓜中，3 cm 厚度的鲜切哈
密瓜能保持较低的呼吸速率和相对较高的可溶性固形物及维生素 C含量，贮藏
13 d，呼吸速率仅为 1 cm 厚哈密瓜的 52.85 %，可溶性固形物和维生素 C含量分
别为 1 cm 厚的 1.07 倍和 1.49 倍；同时，3 cm 厚度的鲜切哈密瓜 POD 酶活性相
对较高，且 MDA 积累较少；PPO 活性与褐变潜力都处于相对较低水平。从营养
品质和生理生化品质来说，3 cm 厚度的哈密瓜切割厚度为最佳切割标准。
将同为 0.03 mm 厚的聚乙烯 PE、PE 微孔、定向聚丙烯 OPP 和聚氯乙烯 PVC
的保鲜膜包装鲜切成 3 cm 厚度的哈密瓜切块，其中，
PE 膜能抑制鲜切哈密瓜呼
吸速率，减少可溶性固形物、维生素 C损耗和丙二醛积累，减轻褐变和失重。
采用厚度为 0.01 mm、0.03 mm、0.04 mm 和0.06 mm 的PE 膜包装鲜切哈密瓜，
贮藏期间，尤以 0.03 mm PE 膜包装的鲜切哈密瓜保持较低呼吸速率，较好地减
少失重，维持硬度、可溶性固形物和 Vc 含量。综上，从鲜切哈密瓜的营养品质、
生理生化品质及感官品质得出，0.03 mm PE 膜保鲜效果最佳。
新鲜哈密瓜经 3 cm 厚度切割后，经短波紫外辐照处理（1 min、
3 min、
5 min
和10 min）后，由 0.03 mmPE 膜包装再进行贮藏。短波紫外辐照对鲜切哈密瓜
微生物均有抑制效果，贮藏 13 d，3 min、5 min 和10 min 处理的鲜切哈密瓜菌
落总数、霉菌数和酵母菌数都能降低 2、
1和1个数量级。在营养物质的维持上，
尤以 3 min 处理的鲜切哈密瓜维持较好，其可溶性固形物和维生素 C含量均为对
照的 1.07 和1.17 倍。综合短波紫外线对微生物的抑制效果以及营养品质和生理
品质的影响，本章得出 3 min 短波紫外处理对鲜切哈密瓜的保鲜效果最佳。
新鲜哈密瓜经 3 cm 厚度切割后，由 0.03 mmPE 膜包装后，采用不同剂量(0.5
kGy、1.0 kGy、1.5 kGy 和2.0 kGy)高能电子束处理鲜切哈密瓜。贮藏 13 d，1.5 kGy
的呼吸速率为 205.37（CO2mg·kg-1·h-1），仅为对照的 45.84 %；营养物质可溶性
固形物含量和维生素 C含量分别为 10.50 %和4.01 mg/100g，分别是对照的 1.15
倍和 2.02 倍；感官品质评价分值仍可达到 7.3；瓜体表面菌落总数、霉菌数、酵
母菌数分别为 9.80×104、4.33×102、4.67×103CFU/g，相对于对照分别下降了 3、
2、2个数量级 。结合电子束处理对鲜切哈密瓜营养品质、感官品质和生理生化
品质以及微生物控制效果的影响，不同剂量的电子束处理中，以 1.5 kGy 处理效
果最佳，贮藏 13 d，仍保持较好的品质。
综合比较短波紫外线辐照和高能电子束辐照处理对鲜切哈密瓜的生理生化
品质、营养品质及微生物抑制效果的影响，发现高能电子束较短波紫外线辐照对
鲜切哈密瓜保鲜效果好。所以本课题得出最佳鲜切哈密瓜处理方法为：将哈密瓜
鲜切成 3 cm 厚度立体梯形状后，用 PP 材质托盘和 0.03 mm PE 包装后，采用 1.5
kGy 高能电子束处理，并置于 5℃，相对湿度 85 %~95 %的冷库中贮藏，贮藏
期可达 13 d，仍保持较好地品质，贮藏期能延长 4-6 d。
关键词：哈密瓜 鲜切厚度 短波紫外辐照 电子束辐照 生理生化 感
官品质
ABSTRACT
Hami melon is sweet, delicious and full of nutriments, it is one good variety of
watermelon and melons and also the principal item of fresh-cut fruits and vegetables.
The study is to improve the fresh-keeping level of fresh-cut hami melon, meet strong
demand from the market. The effects of diffenent sliced thickness, different
preservative film package on quality of fresh-cut Hami melon during storage
condition of temperature, 5 ℃and relative humidity, 85%-95% were studied in
advance. And on that basis, the effects of UV-C treatment and high-dose electron
beam irradiation treatment on nutrition constituent, sensory quality, physicochemical
indexs and microbial biomass of fresh-cut Hami melon were investigated, providing
theoretical exploration and practice basis on research and applications of
fresh-keeping field of fresh-cut fruits and vegetables.
The effects of diffenent sliced thickness on quality of fresh-cut Hami melon
were firstly studied. The results indicated that the 3 cm sliced thickness of fresh-cut
Hami melon played a relatively positive role in retarding respiration rate and
maintaining soluble solid and vitamin C content. After stored 13 days, its respiration
rate were only 52.85 % of 1 cm sliced thickness fresh-cut Hami melon, soluble solid
and vitamin C content were respectively 1.07 and 1.49 times of 1 cm sliced
thickness. Its activity of POD was relatively higher, meanwhile, the content of MDA
was lower. Therefore, 3 cm sliced thickness of fresh-cut Hami melon was the
optimal criterion of sliced thickness from levels of nutritional quality, physiology
and biochemistry quality and sensory quality.
The effects of different preservative film package with 0.03mm thickness on
quality of fresh-cut Hami melon indicated that PE film could retard respiration rate,
decrease weight loss and browning potential and MDA accumulation, maintain
soluble solids and vitamin C content. The different thickness of 0.01 mm、0.03 mm、
0.04 mm and 0.06 mm of PE film packaging treatment indicated that 0.03 mm PE
film packaging of fresh-cut Hami melon could retard respiration rate, reduce weight
loss rate, maintain firmness, soluble solid and vitamin C content. Therefore, 0.03 mm
was the optimal thickness of PE film for keeping fresh-cut Hami melon.
Consequently, the optimal fresh-keeping film of fresh-cut Hami melon was 0.03 mm
PE film.
Slicing at 3 cm thickness, the fresh-cut Hami melon were treated by different
time of UV-C irradiation (1 min, 3 min, 5 min and 10 min), packing with 0.03mm PE
film. UV-C treatment can control microbial biomass of fresh-cut Hami melon. After
stored 13 days, 3 min, 5 min and 10 min of UV-C treatment could respectively reduce
microbial, mold and yeast load 2.0, 1.0 and 1.0 log unit lower than the control.
Meanwhile, the soluble solid and vitamin C content of 3 min UV-C treatment were
1.07 and 1.17 times of control. Considering the aspect of physiology and biochemistry
quality, nutritional quality and microbial biomass, UV-C treatment of 3 min was the
optimal dose for keeping fresh-cut Hami melon.
Slicing at 3 cm thickness, packing with 0.03mm PE film, the fresh-cut Hami
melon were treated by different doses of electron beam irradiation(0.5, 1.0, 1.5 and
2.0 kGy). The results showed that irradiation dose of 1.5 kGy could significantly
inhibit respiration rate. Stored 13 days, respiration rate was 205.37 (CO2mg·kg-1·h-1),
only 45.84 % of control. It could also maintain soluble solid and vitamin C content,
which were respectively 10.50 % and 4.01 mg/100g, which were 1.15 times and 2.02
times of control. The value of sensory evaluation at 13th was 7.3, which indicated it
was still good in sensory. The microbial, mold and yeast load were 9.80×104,
4.33×102and 4.67×103CFU/g, which were respectively 3.0, 2.0 and 2.0 log unit
lower than control. Taken the facts of physiology and biochemistry quality, nutritional
quality, sensory quality and microbial biomass together, The treatment dose of 2.0
kGy irradiation had a negative effect on respiration rate, the optimal irradiation dose
was 1.5 kGy, and the shelf life of 1.5 kGy dose treatment of fresh-cut Hami melon
was 13 day.
Comparing UV-C treatment with electron beam irradiation treatment on the
effects of physiology and biochemistry quality, nutritional quality and microbial
biomass of fresh-cut Hami melon, the electron beam irradiation treatment was better
for fresh-keeping of fresh-cut Hami melon. Consequently, the optimal treatment of
fresh-cut Hami melon was: Sliced at 3 cm thickness, packed with 0.03mm PE film,
treated by 1.5 kGy dose of electron beam irradiation, then stored at condition of
temperature of 5 ℃and relative humidity of 85%-95%. The shelf life could extend
4-6 days.
Key Words: Hami melon Sliced thickness UV-C treatment
High-dose electron beam irradiation Physiology and
biochemistry Sensory quality
目 录
摘 要
ABSTRACT
第一章 绪 论...............................................................................................................................1
§1.1 研究背景 ....................................................................................................... 1
§1.2 鲜切哈密瓜生理与病理变化 ....................................................................... 2
§1.2.1 营养品质变化 ..................................................................................... 2
§1.2.2 生理生化品质变化 ............................................................................. 3
§1.2.3 微生物侵染 ......................................................................................... 3
§1.3 国内外鲜切哈密瓜保鲜技术研究现状 ....................................................... 3
§1.3.1 低温冷藏 ............................................................................................. 4
§1.3.2 浸钙处理和热处理 .............................................................................. 4
§1.3.3 气调保鲜 ............................................................................................. 5
§1.3.4 短波紫外线处理 .................................................................................. 5
§1.3.5 辐照处理 ............................................................................................. 6
§1.3.6 1-MCP 处理 ..........................................................................................7
§1.3.7 化学杀菌剂处理 .................................................................................. 7
§1.3.8 涂膜保鲜 ............................................................................................. 8
§1.3.9 包装处理 ............................................................................................. 8
§1.4 研究目的及意义 ........................................................................................... 9
第二章 鲜切哈密瓜处理方法.................................................................................................10
§2.1 试验材料 ..................................................................................................... 10
§2.1.1 供试材料 ........................................................................................... 10
§2.1.2 试验仪器与试剂 ............................................................................... 10
§2.2 试验处理方法 ............................................................................................. 10
§2.2.1 不同厚度切割哈密瓜 ........................................................................ 10
§2.2.2 不同保鲜膜包装鲜切哈密瓜 ............................................................ 11
§2.2.3 短波紫外线处理鲜切哈密瓜 ............................................................ 11
§2.2.4 电子束辐照处理鲜切哈密瓜 ............................................................ 11
§2.3 指标测定方法 ............................................................................................. 12
§2.3.1 呼吸强度 ............................................................................................ 12
§2.3.2 色泽 ................................................................................................... 12
§2.3.3 硬度 ................................................................................................... 12
§2.3.4 可溶性固形物 ................................................................................... 12
§2.3.5 维生素 C ............................................................................................12
§2.3.6 丙二醛 ............................................................................................... 12
§2.3.7 褐变潜力 ........................................................................................... 12
§2.3.8 PPO 和POD 活性测定 ......................................................................12
§2.3.9 PAL 活性测定 ....................................................................................13
§2.3.10 细胞壁降解酶（PG 和CX）活性测定 .........................................13
§2.3.11 微生物（细菌、霉菌和酵母菌）检验 ......................................... 14
§2.3.12 感官评价 ......................................................................................... 14
§2.4 统计分析 ..................................................................................................... 14
第三章 鲜切哈密瓜切割厚度的筛选...................................................................................15
§3.1 引言 ............................................................................................................. 15
§3.2 结果与分析 ................................................................................................. 15
§3.2.1 对呼吸速率的影响 ............................................................................ 15
§3.2.2 对失重率的影响 ................................................................................ 16
§3.2.3 对色差的影响 .................................................................................... 16
§3.2.4 对可溶性固形物的影响 .................................................................... 17
§3.2.5 对维生素 C的影响 ............................................................................17
§3.2.6 对丙二醛的影响 ................................................................................ 18
§3.2.7 对褐变潜力的影响 ........................................................................... 18
§3.2.8 对多酚氧化酶活性的影响 ................................................................ 19
§3.2.9 对过氧化物酶活性的影响 ................................................................ 20
§3.2.10 对苯丙氨酸解氨酶活性的影响 ...................................................... 20
§3.2.11 对多聚半乳糖醛酸酶活性的影响 .................................................. 21
§3.2.12 对纤维素酶活性的影响 ................................................................. 22
§3.4 讨论 ............................................................................................................. 22
§3.5 本章小结 ..................................................................................................... 23
第四章 鲜切哈密瓜包装材料的筛选...................................................................................24
§4.1 引言 ............................................................................................................. 24
§4.2 结果与分析 ................................................................................................. 24
§4.2.1 相同厚度不同材质的包装对鲜切哈密瓜品质的影响 .................... 24
§4.2.2 不同厚度的 PE 包装对鲜切哈密瓜品质的影响 ..............................33
§4.3 讨论 ............................................................................................................. 36
§4.4 本章小结 ..................................................................................................... 37
第五章 短波紫外线辐照对鲜切哈密瓜保鲜效果研究...................................................38
§5.1 引言 ............................................................................................................. 38
§5.2 结果与分析 ................................................................................................. 38
§5.2.1 对色差的影响 .................................................................................... 38
§5.2.2 对硬度的影响 .................................................................................... 39
§5.2. 3 对可溶性固形物的影响 ................................................................... 39
§5.2.4 对维生素 C的影响 ............................................................................40
§5.2.5 对丙二醛的影响 ................................................................................ 40
§5.2.6 对过氧化物酶活性的影响 ................................................................ 41
§ 5.2.7 对苯丙氨酸解氨酶活性的影响 ....................................................... 42
§5.2.8 对鲜切哈密瓜微生物的影响 ............................................................ 43
§5.3 讨论 ............................................................................................................. 44
§5.4 本章小结 ..................................................................................................... 45
第六章 高能电子束辐照对鲜切哈密瓜保鲜效果研究...................................................46
§6.1 引言 ............................................................................................................. 46
§6.2 结果与分析 .................................................................................................. 46
§6.2.1 对呼吸速率的影响 ............................................................................ 46
§6.2.2 对硬度的影响 .................................................................................... 47
§6.2.3 对色差的影响 .................................................................................... 47
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作者：陈辉
分类：高等教育资料
价格：15积分
属性：74 页
大小：6.32MB
格式：PDF
时间：2025-01-09
