李晨奥,李燕奇,石佳子,杨丹,张羽冰,付亚波.等离子活化水处理对鲜切莲藕冷藏保鲜效果的影响[J].包装工程,2024,45(17):42-49.
LI Chen'ao,LI Yanqi,SHI Jiazi,YANG Dan,ZHANG Yubing,FU Yabo.Effect of Plasma Activated Water on Fresh-cut Lotus Root Freshness Preservation during Cold Storage[J].Packaging Engineering,2024,45(17):42-49. |
| 等离子活化水处理对鲜切莲藕冷藏保鲜效果的影响 |
| Effect of Plasma Activated Water on Fresh-cut Lotus Root Freshness Preservation during Cold Storage |
| 投稿时间：2024-06-11 |
| DOI：10.19554/j.cnki.1001-3563.2024.17.005 |
| 中文关键词: 鲜切莲藕 等离子活化水 冷藏 贮藏品质 |
| 英文关键词: fresh-cut lotus root plasma-activated water cold storage storage quality |
| 基金项目:国家重点研发计划课题子课题(10000200383);北京高等教育创新项目(202310015003) |
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| 中文摘要: |
| 目的 为延长鲜切莲藕保鲜期，探究等离子活化水(Plasma-Activated Water，PAW)处理对鲜切莲藕在冷藏期间的特性变化规律及保鲜效果影响。方法 通过低温等离子体装置制备PAW，检测了不同处理时间PAW的杀菌性能，并使用PAW处理鲜切莲藕，置于冷藏环境下贮藏。期间，每隔2 d测定了鲜切莲藕的质量损失率、硬度、褐变度、丙二醛含量、抗坏血酸含量与多酚氧化酶活性等指标。结果 经放电9 min制得的PAW-9处理后的菌落总数(2.35 lg(CFU/g))明显低于去离子水对照组(3.46 lg(CFU/g))。与对照组在第4天出现褐变、软化等现象相比，PAW处理组在贮藏期8 d内仍能维持较好的外观品质，其硬度、质量损失率、褐变度均优于对照组，且PAW处理可有效抑制多酚氧化酶的活性，维持抗坏血酸含量，并抑制丙二醛含量上升，其中放电9 min制得的PAW-9综合保鲜效果最佳。结论 PAW处理可维持鲜切莲藕的品质，抑制褐变，有效延长保鲜期，具有较好的应用前景。 |
| 英文摘要: |
| The work aims to study the characteristics change of fresh-cut lotus roots after plasma-activated water (PAW) treatment during cold storage and the effect on the preservation effect of fresh-cut lotus roots so as to extend the shelf-life of fresh-cut lotus roots. PAW was generated by a cold plasma device. The bactericidal performance of PAW at different plasma treatment time was measured. Fresh-cut lotus roots were treated with PAW and stored in a cold storage environment. A variety of performance indexes such as weight loss, hardness, browning, malondialdehyde content, ascorbic acid content and polyphenol oxidase activity were measured every 2 d. The results showed that after treatment with PAW-9 (generated through 9 min of plasma treatment), the total bacterial count was significantly lower (2.35 lg(CFU/g)) than that of deionized water treatment (3.46 lg(CFU/g)). Compared with the control group, which showed browning and softening on the 4th day, the PAW-treated group maintained better quality during the 8 d of storage. Specifically, the PAW-treated group exhibited superior weight loss, hardness, and browning compared with the control group. Furthermore, PAW treatment effectively inhibited the activity of polyphenol oxidase, preserved ascorbic acid content, and suppressed the increase of malondialdehyde. Among the PAW, PAW-9 generated through 9 min of plasma treatment demonstrated the best preservation effect. PAW treatment can maintain the quality of fresh-cut lotus roots, inhibit browning, and prolong the freshness period effectively, which has a good application prospect. |
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