超声雾化微酸性电解水对采后娃娃菜流通及货架品质的影响  

Effects of Ultrasonic Atomization of Slightly Acidic Electrolyzed Water on the Circulation and Shelf Quality of Postharvest Baby Cabbage

作　　者：孟敌 焦贺 韩颖[1] 赵安琪 王馨渝 李鹏霞[2,3,4] 胡花丽 吴朝霞 MENG Di;JIAO He;HAN Ying;ZHAO Anqi;WANG Xinyu;LI Pengxia;HU Huali;WU Zhaoxia(School of Food Science,Shenyang Agriculture University,Shenyang 110866,China;Institute of Facilities and Equipment in Agriculture,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China;Strategic Alliance for Technological Innovation in the Fruit and Vegetable Storage,Transportation,and Preservation Industry,Nantong 226113,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江苏省农业科学院农业设施与装备研究所,江苏南京210014 [3]农业农村部农产品冷链物流技术重点实验室,江苏南京210014 [4]果蔬贮运保鲜产业技术创新战略联盟,江苏南通226113

出　　处：《食品工业科技》2024年第4期290-298,共9页Science and Technology of Food Industry

基　　金：江苏省农业自主创新资金(CX(22)1014);江苏省科技攻关计划(BE2022368)。

摘　　要：为了探明微酸性电解水(Slightly acidic electrolyzed water,SAEW)对采后娃娃菜货架品质的影响,本文分析了在低温流通(4±1)℃及货架条件(25±1)℃下,不同浓度(0、50、100和150 mg/L)SAEW超声雾化熏蒸处理对娃娃菜采后保鲜效果的影响。结果显示,较对照和其它浓度(50和150 mg/L)SAEW处理相比,100 mg/L SAEW超声雾化熏蒸处理在货架第6和第9 d时显著抑制了娃娃菜丙二醛含量的升高及总硫苷含量的下降(P<0.05)。进一步的流通及货架模拟结果显示,与对照组相比,100 mg/L的SAEW超声雾化熏蒸处理使娃娃菜中的菌落总数降低了17.04%,总硫苷含量提升了30.11%;另外,该处理显著抑制了采后娃娃菜中亚硝酸盐和丙二醛含量的积累(P<0.05),延缓了可溶性糖、可溶性蛋白、总酚、抗坏血酸和异硫氰酸酯含量的下降,提高了黑芥子酶的活性。100 mg/L SAEW超声雾化熏蒸处理不仅能有效抑制流通及货架期间娃娃菜中菌落总数的生长,而且可有效减缓该过程中娃娃菜营养品质的流失,从而提高娃娃菜的保鲜效果。To check the effect of slightly acidic electrolyzed water(SAEW)on the shelf quality of postharvest baby cabbage,the effects of ultrasonic atomization fumigation of SAEW with different concentrations(0,50,100 and 150 mg/L)on the postharvest preservation of baby cabbage were analyzed under low temperature circulation(4±1)℃and shelf conditions(25±1)℃.The results showed that,compared with the control and other concentrations of SAEW(50 and 150 mg/L),the ultrasonic atomization fumigation treatment of SAEW at 100 mg/L treatment significantly suppressed the increase in malondialdehyde content and the decrease in total glucosinolate content of baby cabbage at the 6th and 9th days of shelf life(P<0.05).Further circulation and shelf simulation results indicated that,compared with the control,the 100 mg/L SAEW ultrasonic atomization fumigation treatment reduced the total number of colonies by 17.04%and increased the total glucosinolate content by 30.11%in baby cabbage;In addition,this treatment significantly inhibited the accumulation of nitrite and malondialdehyde content(P<0.05),delayed the decline of soluble sugar,soluble protein,total phenol,ascorbic acid and isothiocyanate content,and increased the activity of myrosinase in postharvest baby cabbage.It was clear that ultrasonic atomization fumigation treatment of SAEW at 100 mg/L could not only effectively inhibit the growth of the total number of colonies in baby cabbage during circulation and shelf life,but also effectively slow down the degradation of nutritional quality in baby cabbage during this process,thus improving the preservation effect of baby cabbage.

关 键 词：微酸性电解水 娃娃菜 衰老 品质 亚硝酸盐 流通 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]