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作 者:邓子安 吴清燕 江风 郑丹丹 李江阔 牟文良 吴迪[1,2] 孙崇德 陈昆松[1] DENG Zian;WU Qingyan;JIANG Feng;ZHENG Dandan;LI Jiangkuo;MOU Wenliang;WU Di;SUN Chongde;CHEN Kunsong(College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Shandong Aoweite Biotechnology Co.Ltd.,Jinan 251400,China;Shandong Yingyangyuan Food Technology Co.Ltd.,Jinan 251400,China)
机构地区:[1]浙江大学农业与生物技术学院,浙江杭州310058 [2]浙江大学中原研究院,河南郑州450000 [3]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [4]山东奥维特生物科技有限公司,山东济南251400 [5]山东营养源食品科技有限公司,山东济南251400
出 处:《现代食品科技》2024年第2期149-159,共11页Modern Food Science and Technology
基 金:国家重点研发计划项目(2018YFD0700105);浙江省重点研发计划项目(2019C02074)。
摘 要:目前基于PAW的果蔬采后品质研究主要采用浸泡处理,较少涉及喷淋处理。该文分别采用PAW喷淋和浸泡对生菜进行处理,并研究了处理后生菜表面菌落总数、失重率、颜色、叶绿素及代谢物的变化。结果显示,PAW喷淋和浸泡处理后生菜表面的菌落总数分别下降1.54和2.82 lg CFU/g(P<0.05),并且PAW喷淋较浸泡处理对生菜失重率和叶绿素的影响较小。代谢组分析表明,PAW喷淋处理组的生菜与对照组相比能维持含量更多的黄酮类物质,而PAW浸泡处理组的生菜与对照组相比膜脂代谢活跃。综上,PAW喷淋处理后在贮藏前期可以有效降低生菜表面菌落总数,并且能够在贮藏期间较好地维持生菜品质。At present,research on the post-harvest quality of fruit and vegetables treated with plasma-activated water(PAW)focuses mainly on soaking treatments,with little attention paid to spray treatments.In this study,lettuce was soaked in or sprayed with PAW,and post-treatment changes in the surface total microbial count,weight loss rate,color,chlorophyll content,and metabolites in the lettuce were investigated.The results show that the total microbial counts on the lettuce surface were significantly reduced by 1.54 and 2.82 log CFU/g,respectively,after PAW spraying and soaking(P<0.05).Furthermore,PAW spraying had a less substantial effect on the weight loss rate and chlorophyll content.Metabolomics analysis indicated that a higher flavonoid content was maintained in the lettuce sprayed with PAW than that in the control group.Compared to the control group,the lettuce soaked in PAW showed more active membrane lipid metabolism.In summary,PAW spraying effectively reduced the microbial count on lettuce in the early stage of storage and maintained lettuce quality during storage.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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