等离子体活化水对青椒尖孢镰刀菌的抑制作用  

The Inhibitory Effect of Plasma Activated Water on Fusarium oxysporum of Green Pepper

作　　者：鉏晓艳[1] 李海蓝[1] 吴迪[2] 刘舒彦 李湃 高梦婷 张金木[1] ZU Xiao-yan;LI Hai-lan;WU Di;LIU Shu-yan;LI Pai;GAO Meng-ting;ZHANG Jin-mu(Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Bengbu Medical College,Public Basic College,Bengbu 233030,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]浙江大学农业与生物技术学院,浙江杭州310058 [3]蚌埠医学院公共基础学院,安徽蚌埠233030

出　　处：《现代食品科技》2020年第10期33-40,共8页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0700105);湖北省农业科技创新中心项目(2020-620-000-001-036)。

摘　　要：本文旨在研究等离子体活化水(Plasma activated water,PAW)对青椒腐败菌-尖孢镰刀菌(Fusarium oxysporum)AF93247的抑制作用。着重研究了制备功率(0~1.18 kW)和制备时间(0~420 min)对PAW物理性质的影响;PAW制备时间(0~60 min)对AF93247菌丝生长和分生孢子萌发的影响,PAW处理时间(0~60 min)对染菌青椒腐败率和品质的影响。实验结果表明,制备功率越高,PAW的氧化还原电位、电导率和温度越高,pH值越低。同一制备功率(0.90 kW)时,随制备时间延长,PAW对AF93247的抑制作用增强。制备60 min的PAW(即PAW60)处理AF93247样品后,其菌丝生长抑制率和孢子萌发抑制率分别为(15.00±1.14)%和(54.44±5.03)%,显著高于其他各组(p<0.05);PAW60处理后的孢子受损程度也高于其他各组。贮藏实验中,PAW60处理30 min组的染菌青椒色差ΔE降低率和硬度H降低率与对照组无显著性差异(p>0.05),青椒腐败率、叶绿素a和总叶绿素损失率显著低于其他各组(p<0.05)。综上,PAW60对尖孢镰刀菌AF93247的有良好抑制作用,用其处理青椒30 min可在14 d内有效抑制青椒腐败的同时最大程度保持其品质。To evaluate the inhibitory effect of plasma activated water(PAW)on Fusarium oxysporum AF93247,the effects of preparation power(0~1.18 kW)and preparation time(0~420 min)on the physical properties of PAW,effects of PAW preparation time(0~60 min)on mycelial growth and spore germination of AF93247,and effects of PAW treatment time(0~60 min)on the rotten rate and quality of green pepper were investigated in the work.The results showed that the higher the oxidation reduction potential(ORP),conductivity and temperature,and the lower the pH value of PAW were obtained by using the higher the power.At the same preparation power(0.90 kW),the inhibition effect on AF93247 increased with the prolongation of PAW preparation time.After the treatment of PAW with 60 min preparation(namely PAW60),the inhibition rates of AF93247 mycelial growth and spore germination were(15.00±1.14)%and(54.44±5.03)%,respectively,which were significantly higher than those of other groups(p<0.05).In the storage experiment,there was no significant difference in the decrease rate of color difference(ΔE)and hardness(H)between the PAW60-30 group and the control group(p>0.05).The rotten rate,loss rate of chlorophyll a and total chlorophyll of the green peppers in PAW60~30 group were significantly lower than those of the other groups(p<0.05).Therefore,PAW60 had the strong inhibitory effect on Fusarium oxysporum AF93247,and PAW60 treatment for 30 minutes could effectively inhibit the rot of green pepper and maintain its quality within 14 days.

关 键 词：等离子体活化水 青椒 尖孢镰刀菌 抑制作用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]