等离子体活化水对鲜切苹果品质及抗氧化酶活性的影响

摘要/Abstract

摘要： 为了揭示等离子体活化水(PAW)对鲜切苹果的保鲜作用与机理,将0.2 mg/mL Na₂SO₄无菌溶液分别在500、550、600 V直流电压下用辉光放电等离子体处理30 min得到PAW.使用比色法测定PAW中活性粒子H₂O₂和·OH的浓度.通过测定鲜切苹果用PAW浸泡后在贮藏期间的品质指标及代谢参数,研究了PAW对鲜切苹果的保鲜作用及机制.结果表明,在500~600 V,PAW中H₂O₂和·OH浓度随放电电压的升高而增大;PAW处理可使鲜切苹果在贮藏期间硬度、色度、酸度等品质指标保持稳定;果肉中丙二醛(MDA)含量低于对照组,脂氧合酶(LOX)和多酚氧化酶(PPO)的活性显著下降,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性均显著提高(P<0.05).因此PAW对鲜切苹果具有优良的保鲜性能.

关键词: 等离子体活化水, 鲜切苹果, 保鲜, 抗氧化酶活性

Abstract: The paper aims to explore the effects and mechanisms of plasma activated water (PAW) on the preservation of fresh-cut apples. PAW was prepared by treating 0.2 mg/mL Na₂SO₄ sterile solution using glow discharge plasma under DC voltage of 500 V, 550 V, and 600 V for 30 min, respectively. The concentration of active species in PAW such as H₂O₂ and ·OH were determined by colorimetric method. The effects and mechanisms of PAW on preservation of fresh-cut apples were investigated by measuring the quality indexes and metabolic parameters of PAW soaked fresh-cut apple during storage. The results showed that the concentrations of H₂O₂ and ·OH in PAW increased with the increase of discharge voltage during 500 V and 600 V. The PAW could make the quality indicators such as hardness, color and acidity of fresh-cut apples stable during storage. The content of malondialdehyde (MDA) was lower than that of the control group, and the activities of lipoxygenase (LOX) and polyphenol oxidase (PPO) decreased significantly, with the superoxide dismutase (SOD), catalase (CAT) and Peroxidase (POD) activities significantly increased (P<0.05). Therefore, PAW has excellent preservation performance for fresh-cut apples.

Key words: plasma activated water, fresh-cut, preservation, antioxidant enzyme activity

中图分类号:

TL13

蔡梦, 田立鹏, 李春爱, 万强贵, 王婷, 蒲陆梅. 等离子体活化水对鲜切苹果品质及抗氧化酶活性的影响[J]. 兰州理工大学学报, 2023, 49(3): 67-74.

CAI Meng, TIAN Li-peng, LI Chun-ai, WAN Qiang-gui, WANG Ting, PU Lu-mei. Effects of plasma activated water on the quality and antioxidant enzyme activities of fresh-cut apples[J]. Journal of Lanzhou University of Technology, 2023, 49(3): 67-74.

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