食品与发酵工业2026，Vol.52Issue(10)：276-285,10.DOI:10.13995/j.cnki.11-1802/ts.044010
不同浓度微酸性电解水对采后小米辣贮藏品质的影响及作用机制
Effect of different concentrations of slightly acidic electrolyzed water on storage quality of postharvest chili peppers(Capsicum frutescens L.)and mechanism of action
摘要
Abstract
The study aimed to investigate the effects of different concentrations of slightly acidic electrolyzed water(SAEW)on the postharvest storage quality and preservation efficacy of chili peppers(Capsicum frutescens L.).Chili peppers were treated with five mass SAEW concentration groups(0,25,50,75,and 100 mg/L)and stored at(22±1)℃.Dynamic changes in the following parameters were systematically analyzed during storage,including the total number of colonies,appearance quality,nutritional components,and ac-tivities of disease resistance-related defense enzymes.A comprehensive evaluation was conducted using principal component analysis.Re-sults showed that the 75 mg/L treatment significantly inhibited microbial growth(9.91％),effectively maintained appearance quality,as evidenced by a significant reduction in the decay index,good retention of color and firmness,and a decrease in weight loss rate to 2.17％,and retained nutritional components well(ascorbic acid content reached 1.04 times that of the control group),while also activa-ting the defense enzyme system,with peroxidase(POD)and superoxide dismutase(SOD)activities increasing to 12.34％and 15.57％,respectively,and the activities of phenylalanine ammonia lyase(PAL),chitinase(CHI)and β-1,3-glucanase(GLU)also significantly enhanced.Principal component analysis indicated that the comprehensive quality score of the 75 mg/L treatment group was significantly higher than that of other groups.In conclusion,75 mg/L SAEW treatment effectively delayed the post-harvest quality deterioration of chili peppers by synergistically inhibiting microbial reproduction and activating the endogenous defense system,providing important theoretical basis and practical references for the development of efficient green preservation technology for chili peppers.关键词
微酸性电解水/小米辣/贮藏品质/微生物抑制/防御酶活性Key words
slightly acidic electrolytic water/chili peppers/storage quality/microbial inhibition/defensive enzyme activity引用本文复制引用
程晓悦,徐畅,胡花丽,李鹏霞,郭正兵,周倩,张映曈..不同浓度微酸性电解水对采后小米辣贮藏品质的影响及作用机制[J].食品与发酵工业,2026,52(10):276-285,10.基金项目
中央引导地方科技发展资金项目(BE2024014) （BE2024014）
江苏省青蓝工程优秀教学团队(果树生产技术) （果树生产技术）
