关键词: 黄秋葵, 纳米ZnO, 协同紫外照射, 保鲜, 品质, 货架期

Abstract: In order to prolong the shelf life of fresh okra, and improve the quality of its products,nano-ZnO combined with ultraviolet irradiation was used to preserve fresh okra. The effects of different nano-ZnO addition,ultraviolet intensity and ultraviolet irradiation time on,total bacterial content,protein content,vitamin C content and hue angle of okra products were studied. Taking each quality index as the object,the weighted comprehensive evaluation of okra preservation process under different preservation conditions was carried out.The results showed that the synergistic fresh-keeping treatment could reduce the total number of bacteria,and improve the quality of okra products. When ZnO amount was 0.03 g/kg,ultraviolet intensity was 220 V and ultraviolet irradiation time was 15 minutes,the weighted comprehensive score of okra preservation was the highest with 0.65,and the shelf life of okra was extended to 40 days.Under the test range,this condition was most suitable for fresh okra preservation.In conclusion,ZnO combined with ultraviolet irradiation can effectively reduce the total number of bacteria in fresh okra during storage,and be used as an effective treatment method to prolong the shelf life of fresh okra.

Key words: Okra, Nano ZnO, Synergistic ultraviolet irradiation, Preservation, Quality, Shelf life