Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 44 Issue 8
Apr.  2023
Turn off MathJax
Article Contents
Abstract
References
XIAO Wenyu, WU Xun, HUANG Xianbin, et al. Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry[J]. Science and Technology of Food Industry, 2023, 44(8): 359−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060084.
Citation: XIAO Wenyu, WU Xun, HUANG Xianbin, et al. Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry[J]. Science and Technology of Food Industry, 2023, 44(8): 359−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060084.
shu

Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry

  • 1.

    College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China

  • 2.

    College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China

More Information
  • Received Date: June 09, 2022
  • Available Online: February 08, 2023
    Graphical Abstract
    • Abstract
  • This study aimed to investigate the inhibitory effect of low temperature plasma-activated water (PAW) on the surface microorganisms and the quality attributes of blueberry. In this study, the blueberry fruits were treated by submerging them in the PAW generated at different plasma-activated time (Deionized water was activated by plasma treatment for 20, 40 and 60 min. Accordingly, the samples after treatment were named as PAW20, PAW40, and PAW60). The effects of PAW on microbial loads and quality attributes of the treated blueberries such as surface color of peels, anthocyanin contents, ascorbic acid content, carotenoid contents and radical scavenging capacity, and the changes in firmness and decay incidence during the storage at 4 and 25 °C were studied. The results showed that compared with controls (blueberries were treated with deionized water), after PAW60 treatment, the total number of bacteria decreased by 1.09 lg(CFU/g), the number of Saccharomyces cerevisiae, Alternariaalternate and Botrytis cinerea decreased by 1.47, 1.43 and 2.02 lg(CFU/g), respectively. PAW treatment significantly reduced the decay incidence of blueberries (P<0.05) and maintained the firmness of blueberries during the storage. The ΔE values determined in this study were less than 1.5 in PAW20 and PAW40 groups, however, it was approximately 1.7 in PAW60 group. The β-carotene content of blueberries significantly decreased after PAW treatment (P<0.05). The ascorbic acid content of blueberries increased after PAW20 and PAW40 groups, but it decreased after PAW60 treatment (P<0.05) . The anthocyanin content and free radical scavenging ability of blueberries significantly increased after PAW40 and PAW60 treatment (P<0.05). In conclusion, PAW treatment could effectively inhibit the growth of microorganisms on the surface of blueberries, reduce the decay incidence of blueberries, and improve the quality of blueberries during the storage. This study would provide a reference source for the application of PAW technology in blueberry preservation.
    • FullText(HTML)
    • References (32)
  • [1]
    LACOMBE A, LI R W, KLIMIS-ZACAS D, et al. Lowbush wild blueberries have the potential to modify gut microbiota and xenobiotic metabolism in the rat colon[J]. PLoS One,2013,8(6):e67497. doi: 10.1371/journal.pone.0067497
    [2]
    周倩, 冯肖, 纪淑娟, 等. 蓝莓果实常温贮藏过程中表面病原真菌的分离与鉴定[J]. 中国食品学报,2020(2):271−279. [ZHOU Qian, FENG Xiao, JI Shujuan, et al. Isolation and identification of surface pathogenic fungi for blueberry during storage at room temperature[J]. Journal of Chinese Institute of Food Science and Technology,2020(2):271−279.
    [3]
    张晓芳, 胡文忠, 刘程惠, 等. 清洗技术对鲜切果蔬微生物与品质影响的研究进展[J]. 食品工业科技,2020,41(13):336−342. [ZHANG Xiaofang, HU Wenzhong, LIU Chenghui, et al. Research progress on effects of cleaning technology on microorganisms and quality of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry,2020,41(13):336−342.
    [4]
    BIRMPA A, SFIKA V, VANTARAKIS A. Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods[J]. International Journal of Food Microbiology,2013,167(1):96−102. doi: 10.1016/j.ijfoodmicro.2013.06.005
    [5]
    DUSSI M C, SUGAR D, WROLSTAD R E. Characterizing and quantifying anthocyanins in red pears and the effect of light quality on fruit color[J]. Journal of the American Society for Horticultural Science,1995,120(5):785−789. doi: 10.21273/JASHS.120.5.785
    [6]
    JUNGMIN L, ROBERT W D, RONALD E W. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study[J]. Journal of AOAC International,2005,88(5):1269−1278.
    [7]
    WANG Y, FAN L, CUI C G, et al. EZH2 inhibition promotes methyl jasmonate-induced apoptosis of human colorectal cancer through the Wnt/β-catenin pathway[J]. Oncology Letters,2018,16:1231−1236.
    [8]
    孟月东, 钟少锋, 熊新阳. 低温等离子体技术应用研究进展[J]. 物理,2006(2):201−208. [MENG Yuedong, ZHONG Shaofeng, XIONG Xinyang. Advances in applied low-temperature plasma technology[J]. Physics,2006(2):201−208.
    [9]
    THIRUMDAS R, KOTHAKOTA A, ANNAPURE U, et al. Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture[J]. Trends in Food Science & Technology,2018,77:21−31.
    [10]
    焦浈, 朱育攀, 许航博, 等. 等离子体活化水冰对纯培养及三文鱼片表面单增李斯特菌杀菌效果研究[J]. 郑州大学学报(理学版),2019,51(3):97−103. [JIAO Zhen, ZHU Yupan, XU Hangbo, et al. Plasma-activated water ice inactivation of Listeria monocytogenes in pure culture and salmon strips[J]. Journal of Zhengzhou University (Natural Science Edition),2019,51(3):97−103.
    [11]
    ZHANG Q, LIANG Y D, FENG H Q, et al. A study of oxidative stress induced by non-thermal plasma-activated water for bacterial damage[J]. Applied Physics,2013,102:203701.
    [12]
    刘曦, 祝连彩, 王伯初. 蓝莓叶不同溶剂提取物抗氧化活性研究[J]. 食品工业科技,2013,34(12):101−105. [LIU Xi, ZHU Liancai, WANG Bochu. Antioxidant activities of different solvent extracts from Vaccinium blueberry leaves[J]. Science and Technology of Food Industry,2013,34(12):101−105.
    [13]
    MA R, WANG G, TIAN Y, et al. Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce[J]. Journal of Hazardous Materials,2015,300:643−651. doi: 10.1016/j.jhazmat.2015.07.061
    [14]
    GUO J, QIN D K, LI W T, et al. Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes[J]. International Journal of Food Microbiology,2021:342.
    [15]
    袁园, 黄明明, 魏巧云, 等. 等离子体活化水对鲜切生菜杀菌效能及贮藏品质影响[J]. 食品工业科技,2020,41(21):281−285,292. [YUAN Yuan, HUANG Mingming, WEI Qiaoyun, et al. Effect of plasma activated water on sterilization efficiency and storage quality of fresh cut lettuce[J]. Science and Technology of Food Industry,2020,41(21):281−285,292.
    [16]
    赵莹, 严龙飞, 严文静, 等. 低温等离子体活化水与介质阻挡联合处理对草莓冷杀菌效果及品质的影响[J]. 食品科学, 2022(17): 105-116.

    ZHAO Ying, YAN Longfei, YAN Wenjing, et al. Effects of low temperature plasma activated water and dielectric barrier combined treatment on cold sterilization effect and quality of strawberry[J]. Food Science, 2022(17): 105-116.
    [17]
    PERINBAN S, ORSAT V, RAGHAVAN V. Influence of plasma activated water treatment on enzyme activity and quality of fresh-cut apples[J]. Food Chemistry,2022:133421.
    [18]
    GAN Z, ZHANG Y, GAO W, et al. Effects of nonthermal plasma-activated water on the microbial sterilization and storage quality of blueberry[J]. Food Bioscience,2022:101857.
    [19]
    中华人民共和国农业部. NY/T 2009-2011水果硬度的测定[S]. 北京: 中国农业出版社, 2011.

    Ministry of Agriculture of the People's Republic of China. NY/T 2009-2011 Determination of fruit hardness[S]. Beijing: China Agriculture Press, 2011.
    [20]
    于刚. 纳米硒和UV-C处理对蓝莓品质及贮藏性的影响[D]. 大连: 大连理工大学, 2012.

    YU Gang. Effect of NANO-Se and UV-C treatments on quality and storability of blueberry[D]. Dalian: Dalian University of Technology, 2012.
    [21]
    中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理局. GB 4789.2-2016食品微生物学检验 菌落总数测定等的方法[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. GB 4789.2-2016 Methods for food microbiology test, determination of total bacterial colonies, etc. [S]. Beijing: Standards Press of China, 2016.
    [22]
    国家卫生和计划生育委员会. GB 4789.15-2016食品微生物学检验 霉菌与酵母计数的方法[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission. Methods for counting mold and yeast in food microbiology [S]. Beijing: Standards Press of China, 2016.
    [23]
    XU J M, ZHANG M W, ZHANG R F et a1. Correlation between antioxidation and the content of total phenolic and anthocyanin in black soybean accessions[J]. Agricultural Sciences in China,2007,6(2):150−158. doi: 10.1016/S1671-2927(07)60029-7
    [24]
    中华人民共和国国家卫生和计划生育委员会GB 5009.86-2016食品中抗坏血酸的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of the People's Republic of China. GB 5009.86-2016 Determination of ascorbic acid in food [S]. Beijing: Standards Press of China, 2016.
    [25]
    国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.83-2016食品中胡萝卜素的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission, State Food and Drug Administration. Determination of carotene in food [S]. Beijing: Standards Press of China, 2016.
    [26]
    杜凯, 马养民, 郭林新. 杏仁皮单宁提取工艺优化及其DPPH自由基清除活性[J]. 食品工业科技,2019,40(21):174−178. [DU Kai, MA Yangmin, GUO Linxin. Optimization of extraction process of tannins from almond skin and its DPPH radical scavenging activity[J]. Science and Technology of Food Industry,2019,40(21):174−178.
    [27]
    陈玥, 杨同亮, 孟琬星, 等. 等离子体活化水对鲜切菠萝品质的影响[J]. 食品研究与开发,2021,42(3):105−110. [CHEN Yue, YANG Tongliang, MENG Wanxing, et al. Effects of plasma-activated water on quality of fresh-cut pineapples[J]. Food Research and Development,2021,42(3):105−110.
    [28]
    陈烨芝, 徐淑婷, 曹锦萍, 等. 低温等离子活化水对沙糖橘采后防腐保鲜的效果[C]//中国园艺学会2019年学术年会暨成立90周年纪念大会论文摘要集[A]. 2019, 10: 84.

    CHEN Yezhi, XU Shuting, CAO Jinping, et al. Low temperature plasma activation water on sand sugar orange postharvest antisepsis effect [C]//Chinese horticultural society, established in 2019, the annual meeting and academic marks the 90th anniversary of the conference papers in set[A]. 2019, 10: 84.
    [29]
    TONG J, RAKOVSKI C S, PRAKASH A. Phytosanitary irradiation preserves the quality of fresh blueberries and grapes during storage[J]. Hortscience,2015,50(11):1666−1670. doi: 10.21273/HORTSCI.50.11.1666
    [30]
    TIWARI B K, MUTHUKUMARAPPAN K, O' DONNELL C P, et al. Colour degradation and quality parameters of sonicated orange juice using response surface methodology[J]. LWT-Food Science and Technology,2008,41(10):1876−1883. doi: 10.1016/j.lwt.2007.11.016
    [31]
    KALT W, FORNEY C F, MARTIN A, et al. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits[J]. Journal of Agricultural and Food Chemistry,1999,47(11):4638−4644. doi: 10.1021/jf990266t
    [32]
    韩雅珊. 类胡萝卜素的功能研究进展[J]. 中国农业大学学报,1999,4(1):5−10. [HAN Yashan. Advances of the function of beta-carotene and carotenoid[J]. Journal of China Agricultural University,1999,4(1):5−10.
    • Related Articles
  • Supplements (0)

  • Cited by

    Periodical cited type(2)

    1. 高玮，李若兰，曾婧辉，力娜，宋凯，韩世范，朱瑞芳. 药食同源物质及其非营养素在肺癌防治中的研究进展. 护理研究. 2024(10): 1741-1746 .
    2. 孙佳慧，周援，孙月娥，李春阳，王卫东，张军. 黄芪生物活性成分及在食品中的应用研究进展. 中国食品添加剂. 2023(12): 272-276 .

    Other cited types(1)

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (238) PDF downloads (16) Cited by(3)
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return