低温等离子体处理提高鲜切西兰花贮藏品质

Storage Quality Improvement of Fresh-Cut Broccoli by Cold Plasma Treatment

摘要:

本文以鲜切西兰花（Brassica oleracea）为试材，采用低温等离子体（Cold Plasma，CP）处理，分析CP处理对鲜切西兰花保鲜效果的影响。结果表明，与对照相比，CP能有效杀灭西兰花表面的细菌；贮藏5 d，CP处理的鲜切西兰花的硬度、粘力和咀嚼性分别为44.45 kg/cm2、12.51和139.88 mJ，而对照组分别为34.84 kg/cm2、7.71和83.63 mJ，表明CP处理能够明显抑制西兰花的质构变化；鲜切西兰花贮藏过程中的乙烯释放速率呈现先上升后下降的趋势，CP处理明显抑制了其乙烯释放速率；电子鼻的主成分分析和线性判别分析发现，随着贮藏时间的延长，对照组和CP处理的鲜切西兰花的气体成分差异显著；聚类分析结果表明，CP处理的鲜切西兰花15 d贮藏品质相当于未处理的鲜切西兰花贮藏11 d。因此，CP处理能够明显延长鲜切西兰花的贮藏寿命，维持其较好品质。

Abstract:

In this work, the effect of CP treatment on the vegetable storage quality of fresh-cut broccoli (Brassica oleracea) was evaluated. The results showed that compared with the control, the CP treatment could effectively sterilize the bacteria on the broccoli surface. The hardness, chewiness and viscous force of fresh-cut broccoli treated with CP treatment on 5thd were44.45 kg/cm2, 12.51 and 139.88 mJ, respectively. While those of the control group were 34.84 kg/cm2, 7.71 and 83.63 mJ, respectively. It indicated that CP treatment could significantly inhibit the texture change of broccoli. The ethylene production rate of fresh-cut broccoli increased at first and then decreased during the storage time, which was significantly inhibited by CP treatment. According to the principal component analysis and linear discriminant analysis of electronic nose detection, the volatile compound of fresh-cut broccoli was significantly different between CP treatment group and control group during the storage time. The cluster analysis showed that the storage quality of fresh-cut broccoli with CP treatment on 15thd was equivalent to that of the control fresh-cut broccoli on 11thd. So, the storage life of fresh-cut broccoli could be effectively prolonged by CP treatment, and the vegetable quality could be maintained better.