食品科学 ›› 2025, Vol. 46 ›› Issue (22): 80-91.doi: 10.7506/spkx1002-6630-20250612-086

• 果蔬加工与营养健康专栏 • 上一篇    下一篇

二氧化碳胁迫应激诱导联合电子束辐照对鲜切苹果品质的提升效应

栗先慧，张天天，蔚江涛，强丽月，康璐瑶，张丹，刘芳   

  1. （1.西北农林科技大学食品科学与工程学院，陕西?杨凌 712100；2.杨凌核盛辐照技术有限公司，陕西?杨凌 712100）
  • 出版日期:2025-11-25 发布日期:2025-11-21
  • 基金资助:
    国家自然科学基金青年科学基金项目（31801596）

Effects of Carbon Dioxide Stress Combined with Electron Beam Irradiation on the Quality Improvement of Fresh-Cut Apples

LI Xianhui, ZHANG Tiantian, YU Jiangtao, QIANG Liyue, KANG Luyao, ZHANG Dan, LIU Fang   

  1. (1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Yangling Hesheng Irradiation Technologies Co. Ltd., Yangling 712100, China)
  • Online:2025-11-25 Published:2025-11-21

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摘要： 本研究以富士苹果为原料，将鲜切前CO2胁迫（3%，48 h）与鲜切后电子束辐照（electron beam irradiation，EBI）（2 kGy）处理联合，评估二者联合对鲜切苹果品质的影响，并初步解析其影响机制。结果表明，EBI虽能够有效杀菌但会加速组织损伤与营养流失。与第10天EBI组相比，联合处理显著增加了鲜切苹果的硬度（35.1%）与脆度（31.8%），同时显著抑制褐变，抗坏血酸损失率降低72.1%，1,1-二苯基-2-三硝基苯肼自由基与2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力显著增强。风味分析显示联合处理能够有效保留丁酸乙酯、乙酸己酯等特征酯类，显著抑制己醛、醇类等不良风味物质生成。影响机制研究表明联合处理通过双路径调控：抑制多酚氧化酶和过氧化物酶活性（峰值分别降低53.6%和28.4%），激活苯丙氨酸解氨酶（提高38.0%），显著提升谷胱甘肽还原酶、过氧化氢酶、超氧化物歧化酶等抗氧化酶活性（提高0.2～0.7 倍）；同时抑制丙二醛积累（降低30.2%）和相对电导率上升（降低26.7%），显著降低超氧阴离子自由基产生速率和H2O2含量（28.5%、29.3%），减轻氧化损伤，维持细胞膜完整性。综上，3% CO2＋2 kGy EBI联合处理缓解了EBI对细胞的氧化损伤，提高了鲜切苹果品质，本研究结果可为鲜切果蔬加工提供“胁迫应激诱导＋物理冷杀菌”的技术参考。

关键词: 苹果；鲜切；胁迫；抗氧化；电子束；辐照

Abstract: In this study, we evaluated the effects of high CO2 exposure (at 3% for 48 h) followed by electron beam irradiation (EBI) (2 kGy) on the quality of fresh-cut apples and analyzed the underlying mechanism. Results showed that EBI accelerated tissue damage and nutrient loss despite sterilizing apples. Compared with EBI, the combined treatment significantly increased the hardness (35.1%) and crispness (31.8%) on day 10 of storage, inhibited browning, reduced ascorbic acid loss by 72.1%, and enhanced the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation. Flavor analysis showed that the combined treatment effectively retained the characteristic esters such as ethyl butyrate and hexyl acetate, and inhibited the generation of undesirable flavor substances such as hexanal. Mechanistic studies indicated that the combined treatment exerted its effects through two pathways: it inhibited the activity of polyphenol oxidase and peroxidase (reducing their peak levels by 53.6% and 28.4%, respectively), activated phenylalanine ammonia-lyase activity (increasing it by 38.0%), and significantly increased the activity of antioxidant enzyme systems including glutathione reductase, catalase, and superoxide dismutase (by 1.2–1.7 times). Additionally, it inhibited malondialdehyde accumulation by 30.2% and the increase in relative conductivity by 26.7%. It also significantly reduced the rate of superoxide anion radical production and H2O2 content by 28.5% and 29.3%, respectively, thereby reducing oxidative damage and maintaining cell membrane integrity. In conclusion, the combined treatment mitigated oxidative damage to cells caused by EBI, thereby enhancing the quality of fresh-cut apples. The findings of this study provide a technical reference for the application of stress induction combined with physical cold sterilization in the processing of fresh-cut fruits and vegetables.

Key words: apple; fresh-cut; stress; antioxidant; electron beam; irradiation

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