低温等离子体处理对冬枣贮藏品质及风味物质的影响  

Effect of cold plasma treatment on the storage quality and flavor compounds of winter jujubes

作　　者：贾思曈 张子迪 陈存坤 董成虎 纪海鹏 闫师杰 苗云刚 于晋泽 张娜[3] 梁丽雅 JIA Sitong;ZHANG Zidi;CHEN Cunkun;DONG Chenghu;JI Haipeng;YAN Shijie;MIAO Yungang;YU Jinze;ZHANG Na;LIANG Liya(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Zhipu Instrument Co.Ltd.,Tianjin 300400,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Research Center of Agricultural Products Preservation Engineering and Technology(Tianjin)),Key Laboratory of Storage and Preservation of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products,Tianjin 300384,China;Shandong Huaxu Packaging Products Co.Ltd.,Zibo 370300,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天津智谱仪器有限公司,天津300400 [3]天津市农业科学院农产品保鲜与加工技术研究所(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]山东华旭包装制品有限公司,山东淄博370300

出　　处：《食品与发酵工业》2024年第15期231-240,共10页Food and Fermentation Industries

基　　金：十三五重点研发计划项目(2018YFF0213605-2);自治区科技支疆项目(2021E02006);中央引导地方科技发展资金优秀农业科技特派员项目(22ZYCGSN00170,22ZYCGSN00470);营口市博士双创计划、济宁市重点研发计划项目(2022NYNS013);天津市林果现代产业技术体系创新团队项目(ITTHRS2021000)。

摘　　要：该文以冬枣为试材,对其进行不同时间(0、5、10 min)的低温等离子体处理,通过测量处理后冬枣的微生物数量、品质相关指标和采用顶空气相色谱离子迁移谱(headspace gas chromatography ion migration spectrometry,HS-GC-IMS)测量其风味物质的变化,探究低温等离子体处理对冬枣贮藏品质和风味物质变化的影响。结果表明,与CK组相比,低温等离子体处理对冬枣表面菌落总数、霉菌和酵母菌总数具有显著的抑制作用,其中70 d时,10 min处理组和5 min处理分别比CK组菌落总数低0.6 lg CFU/g和0.39 lg CFU/g;分别比CK组霉菌和酵母菌总数低0.42 lg CFU/g和0.28 lg CFU/g。低温等离子体处理可以减缓冬枣呼吸强度的升高,缓解可溶性糖含量、可滴定酸含量和维生素C含量的下降;抑制冬枣硬度的降低,其中,5 min处理组效果最为显著,冬枣硬度在第70天时5 min处理组比CK组升高47%;5 min处理组冬枣中原果胶含量比CK组高43%,可溶性果胶含量比CK组低55%,纤维素含量和半纤维素含量也分别比CK组高14%和74%。HS-GC-IMS结果分析表明,贮藏后期5 min处理组中2,3-丁二酮、2-苯基乙醛、柠檬烯、己酸等物质含量高于CK组和10 min处理组,但处理组中2,3-丁二酮和2,5-二甲基吡嗪含量低于CK组。综合分析表明,低温等离子体处理对抑制采后冬枣品质劣变及风味物质变化具有积极作用。This study treated winter jujube with cold plasma at different times(0,5,10 min).The microbial quantity and quality-related indexes of winter jujube after treatment were measured,and the changes in flavor substances were measured by headspace gas chromatography ion migration spectrometry(HS-GC-IMS).The effects of cold plasma treatment on the storage quality and flavor of winter jujube were investigated.Results showed that compared with the CK group,cold plasma treatment significantly inhibited the total number of colonies,molds,and yeasts on the surface of winter jujube,after 70 days,the total number of colonies in the 10 min treatment group and the 5 min treatment group was 0.6 lg CFU/g and 0.39 lg CFU/g lower than that in the CK group,respectively.It was 0.42 lg CFU/g and 0.28 lg CFU/g lower than the total number of mold and yeast in group CK,respectively.Cold plasma treatment could slow down the increase in respiratory intensity and the decrease of soluble sugar content,titratable acid content,and vitamin C content of winter jujubes.The firmness of winter jujube in the 5 min treatment group was the most significant,and the firmness of winter jujube in the 5 min treatment group was 47%higher than that in the CK group on the 70 days.The content of original pectin and soluble pectin in the 5 min treatment group was 43%higher than that in the CK group,the content of soluble pectin was 55%lower than that in the CK group,and the contents of cellulose and hemicellulose were 14%and 74%higher,respectively.HS-GC-IMS analysis showed that the contents of 2,3-butanedione,benzene acetaltalone,limonene,and hexanoic acid in 5 min treatment group were higher than those in the CK group and 10 min treatment group.However,the contents of 2,3-butanedione,and 2,5-dimethylpyrazine in the treatment group were lower than those in the CK group.The comprehensive analysis showed that cold plasma treatment had a positive effect on inhibiting the quality deterioration and flavor substance change of winter jujube after harvest.

关 键 词：冬枣 低温等离子体 处理时间 贮藏品质 风味物质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]