常压低温等离子体处理对草莓保鲜效果的影响  

Effect of Strawberry Preservation by AtomosphericPressure Low Temperature Plasma

作　　者：任翠荣 刘金光 王世清[1] 姜文利[1] 彭嘉熙 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2017年第3期228-234,共7页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然基金项目(31271963)

摘　　要：本试验为解决草莓常温储存易腐烂、营养物质损失严重的缺陷,以丰香草莓为原料,以果实失重率和维生素C含量为指标,研究了室温(20℃)条件下,不同处理时间、放电距离、发生电压、气体流速的常压低温等离子体处理后草莓的保鲜效果。试验结果表明:常压低温等离子体放电时间为60s,处理距离为10mm,处理电压为140V,气体流速为1L/h时,草莓的保鲜效果最好,果实失重率明显低于对照组,而草莓维生素C含量显著高于对照组,保鲜期(常温)较传统常温保鲜期提升了1倍。该研究提供了一种草莓保鲜新方式,试验结果对于实际应用有一定的参考价值。In the paper, in order to solve the defects of the strawberry deprave, the loss of nutrients at room temperature and based on the radiation principle of atmospheric pressure low temperature plasma, the- toyonoka strawberrywas chosen as materials, the fruit weight loss rate and the content of vitamin C were taken as indexes. Atmospheric pressure low temperature plasma was used to treat strawberryto explore the effect of factors such as discharge time, discharge distance, treatment voltage and gas flow rate on the strawberry preservation at the room temperature （20~C）. The optimum process parameters of strawberry preservation by atmosphericpressure low temperature plasma were obtained as： discharge time of 60 s, dis- chargedistance of 10 mm, treatment voltage of 140 Vand gas flow rate of 1 L/h. Under the conditions, the fruit weight loss rate of strawberry was significantly lower than the control group, the vitamin C content of strawberry was significantly higher than the control groupand compared with the traditional room tempera- ture preservation period, the preservation period （room temperature） increased by 1 times. Thestudy had provided a new wayfor strawberry preservation and have a guiding role in practical application.

关 键 词：草莓 常压低温等离子体 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]