摘要
为探究低温等离子体(cold plasma,CP)处理电压及时间对鲜切猕猴桃片微观结构及理化特性的影响机制,该研究以鲜切猕猴桃片为试材,分别对其进行不同电压(40、50 kV)及不同时间(90、120 s)的CP处理,观察其微观结构并测定菌落总数、L*值、失重率、可滴定酸(titratable acid,TA)含量、pH值、可溶性固形物含量(soluble solid content,SSC)、维生素C含量、丙二醛(malondialdehyde,MDA)含量、多酚氧化酶(polyphenol oxidase,PPO)及过氧化物酶(peroxidase,POD)活性,分析处理电压和时间对鲜切猕猴桃片微观结构和理化特性的影响。结果表明,CP处理对鲜切猕猴桃片微观结构的损伤较小,随着贮藏时间的延长,CP处理组样品的微观结构与对照组样品之间并无明显差异。在贮藏期间,CP处理可有效降低鲜切猕猴桃片表面的菌落总数,延长货架期,可改善果实褐变现象,但对L*值和SSC含量无显著影响(P>0.05);处理组样品的失重率、TA含量、pH、维生素C含量、MDA含量、PPO及POD活性变化显著(P<0.05)。研究发现50 kV处理90 s可有效保持鲜切猕猴桃片的感官及营养品质,有较好的杀菌效果,有助于延长货架期,保鲜效果最佳。
The effects of cold plasma(CP)voltage and treatment time on the microstructure and physicochemical properties of fresh-cut kiwifruit slices were investigated by using fresh-cut kiwifruit slices as raw materials.They were treated with different voltages(40 kV,50 kV)and different times(90 s,120 s),the microstructure was observed and the total number of colonies,L*value,weight loss rate,titratable acid(TA)content,pH value,soluble solids content(SSC),vitamin C content,malondialdehyde(MDA)content,polyphenol oxidase(PPO),and peroxidase(POD)activity were determined.Furthermore,the influences of treatment voltage and time on the microstructure and physicochemical properties of fresh-cut kiwifruit slices were analyzed.Results showed that CP treatment had less damage to the microstructure of fresh-cut kiwifruit slices,and with the prolongation of storage time,there was no significant difference between the treated samples and the control group.CP treatment had a good bactericidal effect,which effectively reduced the total number of colonies on the surface of fresh-cut kiwifruit slices and prolonged the shelf life during storage.CP treatment could restrain fruit browning but had no significant effects on the L*value and SSC content(P>0.05).The weight loss rate,titratable acid content,pH value,vitamin C content,MDA content,PPO and POD activities in the treatment group samples changed significantly(P<0.05).The 50 kV treatment for 90 s could effectively maintain the sensory and nutritional quality of fresh-cut kiwifruit slices,and had a better bactericidal effect,in favor of extending the shelf life and optimally keeping the freshness of fresh-cut kiwifruit slices.
作者
田方
徐咏菁
孙志栋
周琦
王志远
华镇南
蔡路昀
TIAN Fang;XU Yongjing;SUN Zhidong;ZHOU Qi;WANG Zhiyuan;HUA Zhennan;CAI Luyun(Zhejiang Ocean University,College of Food and Pharmacology,Zhoushan 316022,China;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,Zhoushan 316022,China;Zhejiang University,Ningbo Research Institute,College of Biosystems Engineering and Food Science,Ningbo 315000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第21期167-174,共8页
Food and Fermentation Industries
基金
余姚市农业农村和社会发展科技计划项目(20201YYS030002)
2021年度研究生教育质量系列工程项目(第二批)浙江海洋大学企业行业难题攻关项目(研究生)猕猴桃绿色贮藏加工技术研究与示范项目(1113106412101)
2020年国家级大学生创新创业训练计划项目(202010340018)。
关键词
鲜切猕猴桃片
低温等离子体
微观结构
理化特性
保鲜
fresh-cut kiwifruit slices
cold plasma
microstructure
physicochemical properties
preservation
