高压脉冲电场处理鲜切马铃薯丁的保鲜效果研究  

Research on the preservation effect of high-voltage pulsed electric field treatment on fresh-cut potato dices

作　　者：李少萍[1] 张小燕[1] 董云雷[1] 刘威[1] 李一然 杜志龙[1] LI Shaoping;ZHANG Xiaoyan;DONG Yunlei;LIU Wei;LI Yiran;DU Zhilong(Chinese Academy of Agricultural Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China)

机构地区：[1]中国农业机械化科学研究院集团有限公司,北京100083

出　　处：《包装与食品机械》2025年第2期88-95,共8页Packaging and Food Machinery

基　　金：国家马铃薯产业技术体系项目(CARS-09-P28)。

摘　　要：为探究高压脉冲电场(HPEF)处理对鲜切马铃薯丁的保鲜效果,以鲜切马铃薯丁的感官评分为评判指标,测定HPEF的电场强度、处理时间、处理量对感官评分的影响;应用响应面法优化处理工艺,得到最佳保鲜工艺参数;采用优化后的HPEF工艺条件对鲜切马铃薯丁进行处理,对比HPEF处理组与对照组在贮藏期内的品质变化,测定感官评分、颜色、多酚氧化酶(PPO)活力、失重率、电导率、p H值、菌落总数在贮藏期内的变化。结果表明,影响HPEF对鲜切马铃薯丁保鲜效果的因素排序为处理量>电场强度>处理时间,最佳处理条件为电场强度9.4 kV/cm、处理时间21 min、处理量1 130 g;应用HPEF处理的鲜切马铃薯丁在4℃贮藏30 d的过程中,处理组的PPO活力峰值比对照组低30%;第30 d时,处理组的L^(*)值为63.0,失重率为3.50%,电导率为425μs/cm,pH值为5.18,菌落总数为7.45 lg(CFU/g)。研究为果蔬的钝酶杀菌提供新方法。To investigate the preservation effect of high-voltage pulsed electric field(HPEF)treatment on fresh-cut potato dices,sensory evaluation was used as the assessment criterion to examine the impacts of electric field intensity,treatment duration,and processing load.Response surface methodology(RSM)was employed to optimize the treatment parameters.Fresh-cut potato dices treated with the optimized HPEF conditions were compared with untreated controls during storage,with changes in sensory score,color,polyphenol oxidase(PPO)activity,weight loss rate,electrical conductivity,pH value,and total viable count(TVC)analyzed.Results indicated that the influencing factors on preservation efficacy followed the order:processing load>electric field intensity>treatment duration.The optimal HPEF parameters were determined as 9.4 kV/cm electric field intensity,21 min treatment duration,and 1130 g processing load.During 30-day storage at 4℃,HPEF-treated potato dices exhibited a 30%lower peak PPO activity compared to the control group.By day 30,the treated group showed an L*value of 63.0,weight loss rate of 3.50%,electrical conductivity of 425μS/cm,pH of 5.18,and TVC of 7.45 log(CFU/g).This study provides a novel approach for enzyme inactivation and microbial sterilization in fruits and vegetables.

关 键 词：高压脉冲电场 鲜切马铃薯丁 杀菌 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]