等离子活化水处理对鲜切莲藕冷藏保鲜效果的影响  

Effect of Plasma Activated Water on Fresh-cut Lotus Root Freshness Preservation during Cold Storage

作　　者：李晨奥 李燕奇 石佳子 杨丹 张羽冰 付亚波[1] LI Chen'ao;LI Yanqi;SHI Jiazi;YANG Dan;ZHANG Yubing;FU Yabo(Beijing Key Lab of Printing&Packaging Materials and Technology,Beijing Institute of Graphic Communication,Beijing 102600,China)

机构地区：[1]北京印刷学院印刷包装材料与技术北京市重点实验室,北京102600

出　　处：《包装工程》2024年第17期42-49,共8页Packaging Engineering

基　　金：国家重点研发计划课题子课题(10000200383);北京高等教育创新项目(202310015003)。

摘　　要：目的为延长鲜切莲藕保鲜期,探究等离子活化水(Plasma-Activated Water,PAW)处理对鲜切莲藕在冷藏期间的特性变化规律及保鲜效果影响。方法通过低温等离子体装置制备PAW,检测了不同处理时间PAW的杀菌性能,并使用PAW处理鲜切莲藕,置于冷藏环境下贮藏。期间,每隔2 d测定了鲜切莲藕的质量损失率、硬度、褐变度、丙二醛含量、抗坏血酸含量与多酚氧化酶活性等指标。结果经放电9 min制得的PAW-9处理后的菌落总数(2.35 lg(CFU/g))明显低于去离子水对照组(3.46 lg(CFU/g))。与对照组在第4天出现褐变、软化等现象相比,PAW处理组在贮藏期8 d内仍能维持较好的外观品质,其硬度、质量损失率、褐变度均优于对照组,且PAW处理可有效抑制多酚氧化酶的活性,维持抗坏血酸含量,并抑制丙二醛含量上升,其中放电9 min制得的PAW-9综合保鲜效果最佳。结论PAW处理可维持鲜切莲藕的品质,抑制褐变,有效延长保鲜期,具有较好的应用前景。The work aims to study the characteristics change of fresh-cut lotus roots after plasma-activated water(PAW)treatment during cold storage and the effect on the preservation effect of fresh-cut lotus roots so as to extend the shelf-life of fresh-cut lotus roots.PAW was generated by a cold plasma device.The bactericidal performance of PAW at different plasma treatment time was measured.Fresh-cut lotus roots were treated with PAW and stored in a cold storage environment.A variety of performance indexes such as weight loss,hardness,browning,malondialdehyde content,ascorbic acid content and polyphenol oxidase activity were measured every 2 d.The results showed that after treatment with PAW-9(generated through 9 min of plasma treatment),the total bacterial count was significantly lower(2.35 lg(CFU/g))than that of deionized water treatment(3.46 lg(CFU/g)).Compared with the control group,which showed browning and softening on the 4th day,the PAW-treated group maintained better quality during the 8 d of storage.Specifically,the PAW-treated group exhibited superior weight loss,hardness,and browning compared with the control group.Furthermore,PAW treatment effectively inhibited the activity of polyphenol oxidase,preserved ascorbic acid content,and suppressed the increase of malondialdehyde.Among the PAW,PAW-9 generated through 9 min of plasma treatment demonstrated the best preservation effect.PAW treatment can maintain the quality of fresh-cut lotus roots,inhibit browning,and prolong the freshness period effectively,which has a good application prospect.

关 键 词：鲜切莲藕 等离子活化水 冷藏 贮藏品质 

分 类 号：TB489[一般工业技术—包装工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]