刘佳,王华,周倩,李晓雪,马云啸,王翠芳,倪娜.低温等离子体协同气调保鲜处理对香蕉李保鲜效果的影响[J].包装工程,2025,(9):152-160.
LIU Jia,WANG Hua,ZHOU Qian,LI Xiaoxue,MA Yunxiao,WANG Cuifang,NI Na.Effect of Cold Atmospheric Plasma with Modified Atmosphere Packaging on Fresh-keeping of Banana Plums[J].Packaging Engineering,2025,(9):152-160. |
| 低温等离子体协同气调保鲜处理对香蕉李保鲜效果的影响 |
| Effect of Cold Atmospheric Plasma with Modified Atmosphere Packaging on Fresh-keeping of Banana Plums |
| 投稿时间：2025-01-06 |
| DOI：10.19554/j.cnki.1001-3563.2025.09.017 |
| 中文关键词: 气调保鲜 低温等离子体 香蕉李 保鲜 贮藏期 |
| 英文关键词:modified atmosphere packaging cold atmospheric plasma banana plums retain freshness storage period |
| 基金项目:辽宁省大石桥市果品保鲜科技特派团（2023JH5/10400114） |
| 作者 | 单位 |
| 刘佳 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
| 王华 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
| 周倩 | 沈阳农业大学 食品学院，沈阳 110000 |
| 李晓雪 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
| 马云啸 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
| 王翠芳 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
| 倪娜 | 内蒙古民族大学 生命科学与食品学院，内蒙古 通辽 028000 |
|
| Author | Institution |
| LIU Jia | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
| WANG Hua | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
| ZHOU Qian | Food Science College, Shenyang Agricultural University, Shenyang 110000, China |
| LI Xiaoxue | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
| MA Yunxiao | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
| WANG Cuifang | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
| NI Na | College of Life Science and Food, Inner Mongolia Minzu University, Inner Mongolia Tongliao 028000, China |
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| 中文摘要: |
| 目的 为了延长香蕉李的保鲜期，探究低温等离子体协同气调保鲜处理对香蕉李保鲜效果及品质的影响。方法 以香蕉李为实验材料，分别通过MAP组（3%O2+6%CO2+91%N2）、CAP组（功率800 W、射流距离8 mm、时间60 s）、协同组对香蕉李进行保鲜处理，分析低温贮藏期间的感官评分、硬度、质量损失率、腐烂率、PPO活性、POD活性以及MDA、TSS、VC含量的变化。结果 在4 ℃下贮藏过程中，各组均能延缓果实品质劣变，其中协同组保鲜效果最佳。贮藏35 d时，协同组香蕉李的感官评分为(7.9±0.36)分（>5分），在可食用范围内；硬度为（4.12±0.22）kg/cm2，分别较MAP组和CAP组显著提高32.05%、7.01%（P<0.05）；质量损失率、腐烂率分别为(1.8±0.16)%、(12±1.23)%，显著低于对照组（P<0.05）；PPO、POD活性分别为(1.7±0.28) U/g、(14.4±1.36) U/g；MDA含量为(25.4±1.32) nmol/g，均保持较低水平。研究结果表明，协同处理通过整合2种保鲜方法的优势，在抑制酶活性以延缓酶促褐变的同时，有效降低香蕉李的生理代谢速率和呼吸强度，从而显著减缓果实的氧化进程。这种协同效应不仅延长了香蕉李的保鲜期，还能更好地维持其品质特性。结论 相较于对照组，协同组可将香蕉李的保鲜期延长14 d并维持其可食用价值，进而为香蕉李的保鲜与贮藏提供理论参考。 |
| 英文摘要: |
| The work aims to investigate the effects of cold atmospheric plasma combined with modified atmosphere packaging (MAP) on the preservation and quality of banana plums, so as to extend the shelf life of banana plums. Banana plums used as experimental materials were subject to treatment in groups of MAP (3% O2, 6% CO2, 91% N2), CAP (power 800 W, jet distance 8 mm, time 60 s), and the combined treatment. Changes in sensory scores, firmness, weight loss rate, decay rate, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA), total soluble solids (TSS), and vitamin C (VC) content during low-temperature storage were analyzed. During storage at 4 ℃, all groups could delay the deterioration of fruit quality, with the combined treatment showing the best preservation effect. After 35 days of storage, the sensory score of the combined treatment group was (7.9±0.36) points (>5 points), within the edible range; The firmness was (4.12±0.22) kg/cm2, significantly increased by 32.05% and 7.01% compared with the MAP group and the CAP group (P<0.05); The weight loss rate and decay rate were (1.8±0.16)% and (12±1.23)%, respectively, significantly lower than the control group (P<0.05); PPO and POD activities were (1.7±0.28) U/g and (14.4±1.36) U/g, respectively; the MDA content was (25.4±1.32) nmol/g, all maintained at a low level. The results indicated that the combined treatment, by integrating the advantages of the two preservation methods, not only inhibited enzyme activity to delay enzymatic browning but also effectively reduced the physiological metabolic rate and respiratory intensity of banana plums, thereby significantly slowing down the oxidation process of the fruit. This synergistic effect not only extended the shelf life of banana plums but also better maintained their quality characteristics. Compared with the control group, the combined treatment could extend the shelf life of banana plums by 14 days and maintain their edible value, providing a theoretical reference for the preservation and storage of banana plums. |
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