Аннотация

Для увеличения сроков хранения растительных объектов широко применяется обработка ультрафиолетовым (УФ) излучением. Под его воздействием замедляются изменения показателей качества сырья, определяющих его хранимоспособность. Цель исследования заключалась в установлении качественных показателей (маркеров) шампиньонов (Agaricus bisporus), значимо изменяющихся под воздействием УФ-излучения.
В качестве объектов были выбраны свежие шампиньоны, помещенные в пластиковые лотки и запаянные в полимерные пакеты. Образцы грибов обрабатывали УФ-излучением в диапазонах А, В, С и хранили 16 суток в холодильной камере при температуре 4 ± 2 °С. По истечении срока хранения определяли показатели качества шампиньонов. Полученные данные проанализировали с помощью парного двухвыборочного теста с определением равенства или неравенства дисперсий в повторностях и равенства или неравенства средних при заданной вероятности ошибки (α).
Экспериментально установили лабильные к воздействию УФ-излучением различных диапазонов маркеры, характеризующие деградацию растительной ткани шампиньонов, в процессе хранения по показателям качества (текстура, влагосодержание, убыль массы, содержание растворимых сухих веществ, рН, светлота и цветовое отличие). Разработали подход определения значимо изменяющихся показателей качества грибов. Установили значения расчетных вероятностей различий по каждому показателю. Определили диапазоны доз, влияющие на изменение качественных показателей грибов для каждого диапазона УФ-излучения при α = 0,05 и 0,1. Значимыми показателями являются: в диапазоне А от 327,8 до 800,0 Дж/м2 при α = 0,05 – все исследуемые показатели, от 219,5 до 800,0 Дж/м2 при α = 0,1 – все, кроме убыли массы; в диапазоне В от 104,6 до 200,0 Дж/м2 при α = 0,05 – рН, цветовое отличие и светлота, от 172,2 до 200,0 Дж/м2 при α = 0,1 – все, кроме убыли массы и текстуры; в диапазоне С от 412,4 до 439,5 Дж/м2 и от 755,9 до 800,0 Дж/м2 при α = 0,05 – рН, цветовое отличие и светлота, от 363,3 до 486,2 Дж/м2 и от 728,2 до 800,0 Дж/м2 при α = 0,1 – все показатели.
Разработанный метод дает возможность аналитического определения диапазонов интенсивности внешнего воздействия, при которых анализируемый показатель будет значимо или не значимо изменяться.

Ключевые слова

А, В, С-диапазоны, дозы, маркеры, двухвыборочный тест, грибы, растительное сырье, свойства, хранение

ФИНАНСИРОВАНИЕ

Работа выполнена по государственному заданию Федерального исследовательского центра пищевых систем им. В. М. Горбатова РАН, тема FNEN-2019-00011.

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