Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
J Sci Food Agric. 2019 Aug 30;99(11):5229-5238. doi: 10.1002/jsfa.9763. Epub 2019 May 29.
In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C.
UV-C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m treated samples. Furthermore, a dose of 4.5 kJ m UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control.
UV-C irradiation at a dose of 2.1 kJ m and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry.
本研究中，新鲜开心果在旋转圆柱系统中用七支杀菌紫外线-C 灯进行紫外线-C 照射（2.1 和 4.5kJ/m2），并立即用穿孔和非穿孔聚对苯二甲酸乙二醇酯（PET）进行包装。在 4°C 下储存 35 天期间，对果实的失重、总酚含量、酶活性、颜色指数（L*、a*、b*和褐变指数）和微生物计数进行评估。
与对照相比，紫外线-C 处理显著降低（P<0.05）了新鲜开心果的失重。与未处理的样品相比，在非穿孔 PET 中包装的辐照样品中过氧化氢酶和过氧化物酶的活性显著更高（P<0.05）。辐照并未抑制处理样品中多酚氧化酶的活性，尽管与对照相比，辐照样品中多酚氧化酶的活性略有下降。用 2.1kJ/m2 的紫外线-C 处理并用非穿孔 PET 包装的果实比用 4.5kJ/m2 处理的样品更浅（L*）、更红（a*）、更黄（b*）。此外，与其他辐照水平和对照相比，4.5kJ/m2 的紫外线-C 剂量显著降低了新鲜开心果的感官属性。
根据物理化学、微生物和感官参数，建议将 2.1kJ/m2 的紫外线-C 辐照剂量和非穿孔 PET 包装用于新鲜开心果的保鲜。 © 2019 英国化学学会。
