摘要
为了揭示等离子体活化水(PAW)对鲜切苹果的保鲜作用与机理,将0.2 mg/mL Na _(2) SO _(4)无菌溶液分别在500、550、600 V直流电压下用辉光放电等离子体处理30 min得到PAW.使用比色法测定PAW中活性粒子H_(2)O_(2)和·OH的浓度.通过测定鲜切苹果用PAW浸泡后在贮藏期间的品质指标及代谢参数,研究了PAW对鲜切苹果的保鲜作用及机制.结果表明,在500~600 V,PAW中H_(2)O_(2)和·OH浓度随放电电压的升高而增大;PAW处理可使鲜切苹果在贮藏期间硬度、色度、酸度等品质指标保持稳定;果肉中丙二醛(MDA)含量低于对照组,脂氧合酶(LOX)和多酚氧化酶(PPO)的活性显著下降,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性均显著提高(P<0.05).因此PAW对鲜切苹果具有优良的保鲜性能.
The paper aims to explore the effects and mechanisms of plasma activated water(PAW)on the preservation of fresh-cut apples.PAW was prepared by treating 0.2 mg/mL Na_( 2)SO _(4) sterile solution using glow discharge plasma under DC voltage of 500 V,550 V,and 600 V for 30 min,respectively.The concentration of active species in PAW such as H_(2)O_(2) and·OH were determined by colorimetric method.The effects and mechanisms of PAW on preservation of fresh-cut apples were investigated by measuring the quality indexes and metabolic parameters of PAW soaked fresh-cut apple during storage.The results showed that the concentrations of H_(2)O_(2) and·OH in PAW increased with the increase of discharge voltage during 500 V and 600 V.The PAW could make the quality indicators such as hardness,color and acidity of fresh-cut apples stable during storage.The content of malondialdehyde(MDA)was lower than that of the control group,and the activities of lipoxygenase(LOX)and polyphenol oxidase(PPO)decreased significantly,with the superoxide dismutase(SOD),catalase(CAT)and Peroxidase(POD)activities significantly increased(P<0.05).Therefore,PAW has excellent preservation performance for fresh-cut apples.
作者
蔡梦
田立鹏
李春爱
万强贵
王婷
蒲陆梅
CAI Meng;TIAN Li-peng;LI Chun-ai;WAN Qiang-gui;WANG Ting;PU Lu-mei(College of Science,Gansu Agricultural University,Lanzhou 730070,China)
出处
《兰州理工大学学报》
CAS
北大核心
2023年第3期67-74,共8页
Journal of Lanzhou University of Technology
基金
国家自然科学基金(31860472)。
关键词
等离子体活化水
鲜切苹果
保鲜
抗氧化酶活性
plasma activated water
fresh-cut
preservation
antioxidant enzyme activity
