等离子体气体连续处理对草莓采后保鲜效果的研究  

Study on Preservation of Strawberry by Plasma-processed Air Continuous Treatment

作　　者：傅佳 平凡 沈超怡 吴清燕 吴迪[1] FU Jia;PING Fan;SHEN Chao-yi;WU Qing-yan;WU Di(College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学农业与生物技术学院,浙江杭州310058

出　　处：《中国果菜》2021年第5期1-6,共6页China Fruit & Vegetable

基　　金：浙江省重点研发计划项目(2019C02074)。

摘　　要：草莓风味独特,酸甜可口,深受人们喜爱,但在贮藏过程中极易受到病原微生物的侵染,影响其商品价值。为了探究草莓的新型绿色保鲜方式,本试验以草莓为原料,研究了等离子体处理气体(plasma-processed air,PPA)灭菌法连续处理对草莓果实表面微生物、腐烂率及生理指标的影响。结果表明,PPA连续处理能显著降低果实表面菌落数量,并能延缓果实腐烂,在贮藏结束时,PPA连续处理组草莓表面菌落数较对照组下降了1.53lg(CFU/g),腐烂率较对照组降低了21.66%,均存在显著性差异;且PPA连续处理对果实贮藏过程中硬度、失重率及可溶性固形物含量的变化没有影响。因此,PPA连续处理能适用于草莓的采后保鲜。Strawberry is a favorite fruit with unique flavor and fresh taste.However,it is easily infected by pathogenic microorganisms during storage,which affects the commercial value of strawberry.In order to explore new green preservation methods of strawberry,the effects of continuous processing with plasma-processed air(PPA)on fruit surface microorganisms,decay rate and physiological indexes of strawberry fruits were studied.The results showed that PPA continuous treatment could significantly reduce the fruit surface microorganisms and delay fruit decay.At the end of storage,the number of strawberry surface colonies in the PPA continuous treatment group was 1.53lg(CFU/g)lower than that in the control group,and the decay rate was 21.66%lower than that in the control group,both of which had significant differences.Moreover,PPA continuous treatment had no effect on hardness,weightlessness rate and soluble solids during storage.Therefore,PPA continuous treatment is suitable for the preservation of strawberry after harvest.

关 键 词：等离子体气体连续处理 草莓 保鲜 菌落总数 腐烂率 生理指标 

分 类 号：S609.3[农业科学—园艺学] S532