紫外结合<i>γ</i>-氨基丁酸对鲜切香瓜品质的影响

李静; 王艳华; 黄春霞; 任心如; 黎晓媚; 李霞

doi:10.13386/j.issn1002-0306.2021050095

紫外结合γ-氨基丁酸对鲜切香瓜品质的影响

Effect of Ultraviolet Combined with γ-Aminobutyric Acid on Quality of Fresh Cut Muskmelon

摘要

摘要: 为了探讨γ-氨基丁酸( γ-aminobutyric acid，GABA)和紫外辐照对鲜切香瓜贮藏品质的影响，本文研究了不同浓度GABA和不同紫外辐照时间对鲜切香瓜失重率、L^*值、硬度、可溶性固形物（TSS）含量的影响，筛选出GABA的最佳处理浓度和紫外辐照的最佳时间，并比较了GABA、紫外辐照以及两者相结合对鲜切香瓜贮藏品质的影响。结果表明：不同浓度的GABA处理均能降低鲜切香瓜的失重率和TSS的含量，较好地保持其硬度和色泽，其中1% GABA处理的失重率和TSS含量最低，硬度和L^*值最高；紫外处理不同时间能减缓鲜切香瓜的失重率和TSS含量的增加，其中5 min处理的失重率和TSS含量最低，L^*值和硬度最高。根据失重率、TSS含量、硬度和L^*值等指标，确定GABA的最佳处理浓度为1%，紫外辐照的最佳处理时间为5 min。紫外辐照5 min结合1% GABA的处理能有效减缓鲜切香瓜的失重率和可溶性固形物的积累，保持鲜切香瓜的色泽和硬度，并且还能延缓可滴定酸含量下降，保持较高的可溶性蛋白质的含量。因此，紫外辐照5 min结合1% GABA处理更能保持鲜切香瓜的贮藏品质。

Abstract: In order to investigate the effects of γ-aminobutyric acid (GABA) and UV irradiation on the storage quality of fresh-cut muskmelon, the effects of different concentrations of GABA and different UV irradiation time on the weight loss rate, L^*, hardness and soluble solid (TSS) content of fresh-cut muskmelon were studied. The optimal treatment concentration of GABA and the optimal time of UV irradiation were screened out, and the effects of GABA, UV irradiation and the combination of the two on the storage quality of fresh-cut muskmelon were compared. The results showed that: different concentration of GABA treatment could reduce the weight loss rate and TSS content of fresh-cut muskmelon, better maintain its hardness and color, 1% GABA treatment of weight loss rate and TSS content were the lowest, hardness and L^* value were the highest. UV treatment of different time could slow down the increase of fresh-cut muskmelon weight loss rate and TSS content. The weight loss rate and TSS content of 5 min treatment were the lowest, while L^*value and hardness were the highest. According to the weight loss rate, TSS content, hardness and L^*value, the optimal treatment concentration of GABA was determined to be 1%, and the optimal treatment time of UV irradiation was 5 min. UV irradiation for 5 min combined with 1% GABA treatment could effectively slow down the weight loss rate and soluble solid accumulation of fresh-cut muskmelon, maintain the color and hardness of fresh-cut muskmelon, and also could delay the decrease of titratable acid content, and maintain a high soluble protein content. Therefore, UV irradiation for 5 min combined with 1% GABA treatment can better maintain the storage quality of fresh-cut muskmelon.