高压静电场处理对鲜切黄甜竹笋冷藏下品质的影响

周成敏 杨继 周紫球 翁方荣 郑剑

周成敏,杨继,周紫球,等. 高压静电场处理对鲜切黄甜竹笋冷藏下品质的影响[J]. 食品工业科技,2021,42(23):319−325. doi:  10.13386/j.issn1002-0306.2020120141
引用本文: 周成敏,杨继,周紫球,等. 高压静电场处理对鲜切黄甜竹笋冷藏下品质的影响[J]. 食品工业科技,2021,42(23):319−325. doi:  10.13386/j.issn1002-0306.2020120141
ZHOU Chengmin, YANG Ji, ZHOU Ziqiu, et al. Effects of High-Voltage Electrostatic Field(HVEF)Treatment on the Quality of Fresh-Cut Bamboo Shoots (Acidosasa edulis) During Cold Storage[J]. Science and Technology of Food Industry, 2021, 42(23): 319−325. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120141
Citation: ZHOU Chengmin, YANG Ji, ZHOU Ziqiu, et al. Effects of High-Voltage Electrostatic Field(HVEF)Treatment on the Quality of Fresh-Cut Bamboo Shoots (Acidosasa edulis) During Cold Storage[J]. Science and Technology of Food Industry, 2021, 42(23): 319−325. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120141

高压静电场处理对鲜切黄甜竹笋冷藏下品质的影响

doi: 10.13386/j.issn1002-0306.2020120141
基金项目: 丽水市科技局高层次人才项目(2020RC02)
详细信息
    作者简介:

    周成敏(1972−),男,本科,高级工程师,研究方向:竹类培育及加工,E-mail:826250646@qq.com

    通讯作者:

    郑剑(1978−),男,博士,讲师,研究方向:农产品贮藏与加工,E-mail:zhengjian622@126.com

  • 中图分类号: TS255.36

Effects of High-Voltage Electrostatic Field(HVEF)Treatment on the Quality of Fresh-Cut Bamboo Shoots (Acidosasa edulis) During Cold Storage

  • 摘要: 本实验研究了高压静电场对冷藏鲜切黄甜竹笋品质、木质化和褐变的影响。黄甜竹笋剥壳切段后经高压静电场(600 kV/m)处理120 min,而后于(6 ±1)℃、80%~85%相对湿度环境下贮藏10 d。结果显示:高压静电场处理显著(P<0.05)抑制了黄甜竹笋基部切面的褐变,显著(P<0.05)延缓了黄甜竹笋的呼吸速率、硬度、纤维素、木质素和H2O2含量的上升,同时也显著(P<0.05)抑制了苯丙氨酸解氨酶(phenylalanine ammonia lyase, PAL)、过氧化物酶(peroxidase, POD)、肉桂醇脱氢酶(cinnamyl alcohol dehydrogenase, CAD)、多酚氧化酶(polyphenol oxidase, PPO)的活性,显著(P<0.05)提高了超氧化物歧化酶(superoxide dismutase, SOD)和过氧化氢酶(catalase, CAT)的活性。结果表明,高压静电场处理能够抑制采后鲜切黄甜竹笋的木质纤维化和褐变,延缓品质劣变。
  • 图  1  高压静电场设备结构原理图

    Figure  1.  Schematic diagram of the HVEF treatment system

    图  2  高压静电场处理对6 ℃下冷藏竹笋呼吸速率的影响

    Figure  2.  Effect of HVEF treatment on respiration rate of bamboo shoots during storage at 6 ℃

    注:不同小写字母表示对照组和处理组差异显著(P<0.05);图3~图5图7~图8表1同。

    图  3  高压静电场处理对6 ℃下冷藏竹笋硬度、纤维素和木质素含量的影响

    Figure  3.  Effect of HVEF treatment on firmness and content of cellulose and lignin of bamboo shoots during storage at 6 ℃

    图  4  高压静电场处理对6 ℃下冷藏竹笋的PAL、CAD、POD、PPO活性的影响

    Figure  4.  Effect of HVEF treatment on activities of PAL, CAD, POD and PPO of bamboo shoots during storage at 6 ℃

    图  5  高压静电场处理对6 ℃下冷藏竹笋色差L*值的影响

    Figure  5.  Effect of HVEF treatment on L* value of bamboo shoots during storage at 6 ℃

    图  6  高压静电场处理后冷藏10 d黄甜竹笋的外观状况

    Figure  6.  The appearance of bamboo shoots with HVEF treatment stored for 10 days at 6 ℃

    图  7  高压静电场处理对6 ℃下冷藏竹笋SOD、CAT活性的影响

    Figure  7.  Effect of HVEF treatment on activities of SOD and CAT of bamboo shoots during storage at 6 ℃

    图  8  高压静电场处理对6 ℃下冷藏竹笋H2O2含量的影响

    Figure  8.  Effect of HVEF treatment on H2O2 content of bamboo shoots during storage at 6 ℃

    表  1  高压静电场处理对6 ℃下冷藏竹笋菌落总数的影响

    Table  1.   Effects of HVEF treatment on aerobic bacterial count of fresh-cut bamboo shoots during storage at 6 ℃

    菌落总数(×104 CFU/g FW)贮藏天数(d)
    0246810
    对照0.12±0.06a0.36±0.09a1.48±0.23a8.79±0.32a62.69±2.44a398.32±15.68a
    高压电场0.12±0.06a0.36±0.11a1.42±0.29a8.69±0.26a50.72±3.68b262.47±22.38b
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  • 收稿日期:  2020-12-16
  • 网络出版日期:  2021-10-22
  • 刊出日期:  2021-12-01

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