等离子体气体处理对草莓保鲜效果的研究  

Effects of Plasma-processed Air Treatment on Strawberry Preservation

作　　者：李燕奇 李晨奥 张新林[1] 孙运金[2] 王聪瑶 付亚波[1] LI Yanqi;LI Chenao;ZHANG Xinlin;SUN Yunjin;WANG Congyao;FU Yabo(Beijing Institute of Graphic Communication,Beijing 102600,China;Beijing University of Agriculture,Beijing 100096,China)

机构地区：[1]北京印刷学院,北京102600 [2]北京农学院,北京100096

出　　处：《北京印刷学院学报》2024年第12期17-22,共6页Journal of Beijing Institute of Graphic Communication

基　　金：冷库用杀菌保鲜装备技术研发(HXDK202405)研究成果。

摘　　要：为探究等离子体气体(PPA)处理技术在水果保鲜中的应用效果,以“红颜”草莓为试材,采用PPA对草莓分别进行了10s、20s、30s不同时间的杀菌保鲜处理,研究了在4℃贮藏过程中草莓的菌落总数、硬度、颜色、失重率、总可溶性固形物和pH值等生理指标变化规律。结果表明,与未PPA处理的对照组相比,处理组储藏草莓的硬度、颜色、失重率和总可溶性固形物等生理指标均无显著差异(P>0.05),而草莓表面菌落总数显著下降(P<0.05),其中PPA处理30s组草莓表面的菌落总数降低90.7%,可将草莓储藏保鲜期延长至18d。PPA处理技术在草莓等新鲜果蔬保鲜领域具有广阔的应用潜力,可以有效抑制表面的微生物的繁殖,延长贮藏保鲜期,并且对果实品质无不良影响。In this study,the application effects of plasma-processed air(PPA)treatment for 10s,20s,and 30s on‘Hongyanstrawberries were assessed and the total number of colonies,hardness,color,weight loss,total soluble solids,pH and other physiological indexes of strawberries were studied during storage at 4℃.The results indicated that the number of colonies on the surface of strawberries in the treated group was significantly decreased compared with that of the control group(P<0.05),in which PPA treatment for 30 seconds could reduce the total number of colonies on the surface of strawberries by 90.7%.In addition,the physiological indexes such as hardness,color,weight loss rate,and total soluble solids were not significantly different from the control group(P>0.05).PPA treatment for 30s could extend the freshness period of strawberries to 18d.In summary,PPA treatment technology has broad application potential in the field of fresh fruits and vegetables such as strawberries,which can effectively inactivate the microorganisms on the surface,prolonging the period of freshness in storage and have no adverse effect on the fruits.

关 键 词：等离子体气体处理 草莓 储藏 生理指标 保鲜期 

分 类 号：S609[农业科学—园艺学]