食品工业科技2026，Vol.47Issue(3)：383-391,9.DOI:10.13386/j.issn1002-0306.2025010290
低温等离子体活化水对甜龙竹笋采后贮藏品质的调控作用
Regulation of Postharvest Storage Quality of Dendrocalamus brandisii Shoots by Low-temperature Plasma-activated Water
摘要
Abstract
To investigate the effect of low-temperature plasma-activated water(PAW)on the storage quality of postharvest Dendrocalamus brandisii(D.brandisii)shoots,using low-temperature plasma at 160 V and 160 Hz,preparation of PAWs(PAW1,PAW2,PAW3)at 1,2,and 3 min,the effects of PAW on the total number of colonies,enzyme activities and related physicochemical indexes of D.brandisii shoots after harvest were analyzed.The results showed that compared to the CK group(distilled water treatment),PAW could inhibit the respiratory intensity of fresh-cut D.brandisii shoots,reduce the loss of total phenols and flavonoids,delay the decline in soluble protein,soluble sugar,vitamin C content.PAW1,PAW2,and PAW3-treated D.brandisii shoots at the 18th day of storage,the activity of phenylalanine ammonia-lyase decreased by 3.00,5.25 and 3.90 U/g(P<0.05).On the 12th day of storage,peroxidase activity decreased by 5.91,10.16 and 7.94 U/g(P<0.05).On the 30th day of storage,the cumulative synthesis of cellulose and lignin decreased by 6.66,24.19 and 10.59 mg/g(P<0.05)and 1.27,2.49 and 1.20 mg/g,respectively(P<0.05).This study provides some theoretical basis for the application of PAW technology in the field of preservation and processing of D.brandisii shoots.关键词
低温等离子体活化水/甜龙竹笋/贮藏品质/酶活性Key words
low-temperature plasma-activated water/D.brandisii shoots/storage quality/enzyme activity分类
轻工纺织引用本文复制引用
杨通琴,邓艳梅,袁国惠,杨娇娇,郭磊,范方宇..低温等离子体活化水对甜龙竹笋采后贮藏品质的调控作用[J].食品工业科技,2026,47(3):383-391,9.基金项目
中央引导地方科技发展资金自由探索类基础研究项目(202407AA110007) （202407AA110007）
云南省基础研究计划项目重点项目资助(202401AS070012) （202401AS070012）
云南省重大科技专项计划(202302AE090019). （202302AE090019）
