等离子体活化水对鲜切莲藕杀菌及保鲜的影响  

Effects of Plasma-Activated Water on Sterilization and Preservation of Fresh-Cut Lotus Root

作　　者：李芮 宋雅琪 周丹丹 屠康[1] LI Rui;SONG Yaqi;ZHOU Dandan;TU Kang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京林业大学轻工与食品学院,江苏南京210037

出　　处：《食品与生物技术学报》2023年第10期30-40,共11页Journal of Food Science and Biotechnology

基　　金：江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：为比较等离子体活化水(plasma-activated water,PAW)与常用保鲜剂(抗坏血酸、次氯酸钠)对鲜切莲藕杀菌效果以及对鲜切莲藕褐变、酚类物质和活性氧代谢等贮藏品质的影响,以‘鄂莲五号’莲藕为研究对象,以蒸馏水作为空白对照,用PAW、抗坏血酸溶液、次氯酸钠溶液分别浸泡鲜切莲藕10 min,于4℃贮藏12 d并测定相关指标。结果表明,3种处理均能有效维持莲藕的贮藏品质;其中PAW抑菌、维持水分质量分数的效果最佳,而抗坏血酸能更好地延缓莲藕硬度和VC含量下降。另外,PAW通过维持较高的活性氧代谢酶活性,有效减少了鲜切莲藕中活性氧的累积,保持了细胞膜结构的完整;同时抑制了过氧化物酶的活性,诱导了酚类物质的积累,最终减缓了褐变过程。综上,PAW能有效维持鲜切莲藕的贮藏品质,抑制微生物生长及褐变的发生,在鲜切莲藕杀菌保鲜领域具有广阔的应用前景。To compare the sterilization effectiveness and impact on storage quality of fresh-cut lotus root between plasma-activated water(PAW)and commonly used preservatives(L-ascorbic acid,sodium hypochlorite),this study investigates the effects of PAW on browning,phenolic substances,and reactive oxygen species metabolism in fresh-cut lotus root.The‘Elian 5’lotus root cultivar was chosen as the research subject,with distilled water treated as a blank control.The fresh-cut lotus root samples were soaked in PAW,L-ascorbic acid solution,or sodium hypochlorite solution for 10 minutes,followed by storage at 4℃for 12 days.Various relevant indicators were measured during the storage period.The results showed that all 3 treatments could effectively maintain the storage quality of lotus root.Among them,PAW exhibited the best antibacterial effect and moisture retention,while L-ascorbic acid could better delay the decline of hardness and VC content in lotus root.Furthermore,PAW could effectively reduce the accumulation of reactive oxygen species in fresh-cut lotus root by maintaining higher levels of reactive oxygen species metabolism enzyme activity,preserving the integrity of cell membrane structure.Simultaneously,it inhibited the activity of peroxidase,inducing the accumulation of phenolic substances,ultimately slowing down the browning process.In conclusion,PAW can effectively maintain the storage quality of fresh-cut lotus root,inhibit microbial growth and browning,and has broad application prospects in the field of sterilization and preservation of fresh-cut lotus root.

关 键 词：鲜切莲藕 等离子体活化水 活性氧代谢 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]