沈超怡,吴清燕,饶景珊,林梦桦,李江阔,吴迪.等离子水处理对马铃薯杀菌保鲜效果的影响[J].包装工程,2019,40(19):9-15.
SHEN Chao-yi,WU Qing-yan,RAO Jing-shan,LIN Meng-hua,LI Jiang-kuo,WU Di.Effect of Plasma Water Treatment on Sterilization and Preservation of Potato[J].Packaging Engineering,2019,40(19):9-15. |
| 等离子水处理对马铃薯杀菌保鲜效果的影响 |
| Effect of Plasma Water Treatment on Sterilization and Preservation of Potato |
| 投稿时间：2019-08-05 修订日期：2019-10-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.19.002 |
| 中文关键词: 马铃薯 等离子水 杀菌 品质 |
| 英文关键词: potato plasma water sterilization quality |
| 基金项目:国家重点研发计划（2018YFD0700105）；浙江省重点研发计划（2019C02074） |
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| 中文摘要: |
| 目的 为了解决马铃薯容易感染微生物等问题，开展基于等离子水处理的马铃薯杀菌研究。方法 以马铃薯为原料，以马铃薯表面菌落总数为指标，研究室温（25 ℃）条件下，不同电流、水量、制备时间、处理马铃薯时间条件下制备成的等离子水对马铃薯的杀菌效果。结果 在水量为15L，制备等离子水时间为1 h，清洗马铃薯时间为10 min，电流为6 A条件下制备成的等离子水杀菌效果最好，马铃薯表面的菌落总数（2.15 lg CFU/g）明显少于对照组（5.24 lg CFU/g）和水处理组（4.22 lg CFU/g），且采用等离子水处理不会改变马铃薯的颜色和硬度。电镜结果表明，等离子水可使马铃薯表面微生物的细胞破裂，使其灭活，但对马铃薯表皮结构没有影响。结论 研究表明采用等离子水处理方法可以有效降低马铃薯表面的微生物含量，为马铃薯保鲜提供了一种新的物理绿色杀菌方式，对产业应用具有一定的参考和指导作用。 |
| 英文摘要: |
| The work aims to carry out the study on potato sterilization based on plasma water treatment, in order to solve the problem of easy infection of microorganisms in potatoes. With potatoes as the raw material, and the total number of colonies on the potato surface as the index, the bactericidal effect of plasma water prepared by different currents, water volume, preparation time and potato treatment time at 25 ℃ was studied. The results showed that, under the following conditions, i.e. 15 L water volume, 1 h plasma water preparation time, 10 min potato cleaning time and 6A current, the plasma water prepared had the best bactericidal effect, the total number of colonies (2.15 lg CFU/g) on the potato surface was significantly less than that of the control group (5.24 lg CFU/g) and water treatment group (4.22 lg CFU/g), and the plasma water treatment would not change the color or hardness of the potato. The results of SEM showed that, the plasma water could break the microbial cells on the surface of potato and inactivate them, but had no effect on the epidermal structure of potato. This study shows that, the plasma water treatment can effectively reduce the microbial content of potato surface, provides a new physical green sterilization way for potato preservation and has certain reference and guidance for industrial applications. |
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