【摘要】 为明确超声波（US）与短波紫外线（UV-C）对鲜切山药的保鲜作用，利用不同剂量的UV-C(1.0、2.0、3.0、4.0、5.0 kJ/m~2）照射鲜切山药，根据其对微生物的杀灭率确定适宜处理剂量。在确定UV-C处理剂量的基础上，利用US和UV-C处理鲜切山药，探究US和UV-C单独或联合处理对4℃贮藏鲜切山药的保鲜作用。结果表明，UV-C照射剂量≥4.0 kJ/m~2时的杀菌效果较好，从贮藏4～6 d开始，US和UV-C单独或联合使用时，菌落总数、褐变度、色差（ΔE）、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性和丙二醛（MDA）含量显著低于对照组（P<0.05），总酚含量和1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率显著高于对照组（P<0.05）。US和UV-C单独或联合使用对鲜切山药均有一定的保鲜效果，其中两者联合的效果较好。贮藏10 d时，US与UV-C联合处理组的褐变度、色差、PPO活性、POD活性和MDA含量分别比对照组低34.15%、36.7%、16.56%、25.95%和31.48%，总酚含量比对照组高12.21%,DPPH自由基清除率比对照组高8.67个百分点。研究结果为鲜切山药提供了一种安全可行的保鲜技术。更多还原

【Abstract】 This study aimed to clarify the preservation effects of ultrasound (US) and ultraviolet C (UV-C) on freshcut yams.The fresh-cut yams were irradiated with different doses of UV-C (1.0,2.0,3.0,4.0,5.0 kJ/m~2),and the appropriate dose was determined according to the killing rates of microorganisms.On this basis,the fresh-cut yams were treated with US and UV-C,and the preservation effects of US and UV-C treatments alone or in combination on fresh-cut yams stored at 4℃were explored.The results showed that the bactericidal effects was better when UV-C irradiation dose≥4.0 kJ/m~2.From 4 to 6 days storage,the total number of colonies,browning degree,total chromatic differenceΔE,polyphenol oxidase (PPO) activity,peroxidase (POD) activity and malondialdehyde (MDA) content were significantly reduced compared with those in control group (P<0.05) when US and UV-C were used alone or in combination,while the total phenol content and DPPH free radical clearance rate were significantly higher than those in control group (P<0.05).Both US and UV-C treatments alone and in combination presented certain preservation effects on fresh-cut yams,and the combined effect was better.At storage for 10 d,the browning degree,ΔE,PPO activity,POD activity and MDA content in US and UV-C combined treatment group were 34.15%36.7%,16.56%,25.95%and 31.48%lower than those in control group,and the total phenol content and DPPH free radical clearance rate were 12.21%and 8.67 percentage points higher than those in control group,respectively.These results could provide a safe and feasible preservation technology for fresh-cut yams.更多还原