目前基于PAW的果蔬采后品质研究主要采用浸泡处理，较少涉及喷淋处理。该文分别采用PAW喷淋和浸泡对生菜进行处理，并研究了处理后生菜表面菌落总数、失重率、颜色、叶绿素及代谢物的变化。结果显示，PAW喷淋和浸泡处理后生菜表面的菌落总数分别下降1.54和2.82 lg CFU/g（P<0.05），并且PAW喷淋较浸泡处理对生菜失重率和叶绿素的影响较小。代谢组分析表明，PAW喷淋处理组的生菜与对照组相比能维持含量更多的黄酮类物质，而PAW浸泡处理组的生菜与对照组相比膜脂代谢活跃。综上，PAW喷淋处理后在贮藏前期可以有效降低生菜表面菌落总数，并且能够在贮藏期间较好地维持生菜品质。

At present, research on the post-harvest quality of fruit and vegetables treated with plasma-activated water (PAW) focuses mainly on soaking treatments, with little attention paid to spray treatments. In this study, lettuce was soaked in or sprayed with PAW, and post-treatment changes in the surface total microbial count, weight loss rate, color, chlorophyll content, and metabolites in the lettuce were investigated. The results show that the total microbial counts on the lettuce surface were significantly reduced by 1.54 and 2.82 log CFU/g, respectively, after PAW spraying and soaking (P<0.05). Furthermore, PAW spraying had a less substantial effect on the weight loss rate and chlorophyll content. Metabolomics analysis indicated that a higher flavonoid content was maintained in the lettuce sprayed with PAW than that in the control group. Compared to the control group, the lettuce soaked in PAW showed more active membrane lipid metabolism. In summary, PAW spraying effectively reduced the microbial count on lettuce in the early stage of storage and maintained lettuce quality during storage.

国家重点研发计划项目（2018YFD0700105）；浙江省重点研发计划项目（2019C02074）