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[1]郭盼杰,王梦,吴夏泠,等.不同磁场环境预处理对草莓采后品质的影响[J].集美大学学报(自然科学版),2023,28(6):511-520.
　GUO Panjie,WANG Meng,WU Xialing,et al.Effect of Different Magnetic Field on the Physiochemical Properties of Strawberry[J].Journal of Jimei University,2023,28(6):511-520.
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不同磁场环境预处理对草莓采后品质的影响(PDF)
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第28卷
期数:
2023年第6期
页码:
511-520
栏目:
水产、食品与生物工程
出版日期:
2023-11-28

文章信息/Info

Title:
Effect of Different Magnetic Field on the Physiochemical Properties of Strawberry
作者:
郭盼杰; 王梦; 吴夏泠; 张玉苍
集美大学海洋食品与生物工程学院，福建 厦门 361021
Author(s):
GUO Panjie; WANG Meng; WU Xialing; ZHANG Yucang
College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China
关键词:
静磁场; 交变磁场; 草莓; 保鲜; 预处理
Keywords:
static magnetic fields; alternating magnetic fields; strawberries; preserve; pretreatment
分类号:
-
DOI:
-
文献标志码:
A
摘要:
基于磁场的生物学效应和食品保存的基本原理，提出了一种利用磁场环境对采后草莓进行预处理的保鲜方法。分别设置1，3，5 mT静磁场（static magnetic field,SMF）和交变磁场（alternating magentic field,AMF）对草莓进行30 min预处理，对草莓贮藏期间的失重率、硬度、可溶性固形物质量分数、可滴定酸质量分数、相对电导率、腐烂率、呼吸速率进行测量和分析，探究不同磁场类型及磁场强度对草莓贮藏期品质的影响。结果表明，1 mT磁场强度对草莓保鲜效果最好。与对照CK组相比，SMF-1 mT组质量损失减少了435%，硬度高10.97%，可溶性固形物质量分数高1.93%，可滴定酸质量分数高3.84%，相对电导率低1.89%，腐烂率降低11.49%；AMF-1 mT组草莓质量损失减少2.47%，硬度高3.30%，可溶性固形物质量分数高0.88%，可滴定酸质量分数高4.22%，相对电导率低4.27%，腐烂率降低14.58%。由此可见，在抑制失重方面，静磁场比交变磁场更有效；在抑制腐烂方面，交变磁场比静磁场效果更佳。
Abstract:
Based on the biological effect of magnetic field and the basic principle of food preservation,a preservation method was developed to pretreat freshly harvested strawberries by using magnetic field environment.1,3,5 mT static magnetic field(SMF) and alternating magnetic field(AMF) were set up to pretreat strawberries for 30 min,respectively,and then the relevant physiological quality including strawberry weightlessness,hardness,soluble solid content,titable acid content,relative conductivity,decay rate and respiratory rate were determined during storage.The results showed that the magnetic field strength of 1 mT had the best effect on strawberries preservation.Compared with the CK group,the mass loss of strawberries in the SMF-1 mT group decreased by 4.35%;the hardness was 10.97% higher than that of the CK group; the retention of soluble solids was 1.93% higher than that in the CK group;the retention of titable acid group was 3.84% higher than that in the CK group.Meanwhile,the relative conductivity was lower than 1.89% in the CK group;the decay rate decreased by 11.49%;and the respiratory rate was inhibited during the storage.Compared with the CK group,the mass loss of strawberries in the AMF-1 mT group decreased by 2.47%;the hardness was 3.30% higher than that of the CK group;the retention of soluble solids was 0.88% higher than that in the CK group;and the retention of titable acids 4.22% higher than CK group;the relative conductivity lower 4.27% than CK group;decay rate reduced 14.58%;and respiratory rate was inhibited during storage.Compared with the alternating magnetic field,the static magnetic field was more effective in inhibiting the weightlessness of strawberries,while the alternating magnetic field was more effective in suppressing decay than the static magnetic field.

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更新日期/Last Update: 2024-02-29