食品科学 ›› 2020, Vol. 41 ›› Issue (23): 190-196.doi: 10.7506/spkx1002-6630-20191102-014

• 包装贮运 • 上一篇    下一篇

臭氧微纳米气泡处理对菠菜采后保鲜的影响

王雪青,左进华,闫志成,史君彦,王清,关文强   

  1. (1.北京市农林科学院蔬菜研究中心,农业农村部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,农业农村部华北地区园艺作物生物学与种质创制重点实验室,农业农村部都市农业(北方)重点实验室,北京 100097;2.天津商业大学生物技术与食品科学学院,天津 300134)
  • 出版日期:2020-12-15 发布日期:2020-12-28
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-23);北京市农林科学院协同创新中心建设项目(KJCX201915); 北京市科技计划项目(Z19100008619004;Z191100004019010;Z181100009618033); 国家自然科学基金面上项目(31772022);北京市自然科学基金项目(6182016); 北京市农林科学院创新能力建设专项(20180705;20200427)

Effect of Ozone Micro-nano-bubble Treatment on Postharvest Preservation of Spinach

WANG Xueqing, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, GUAN Wenqiang   

  1. (1. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetables Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Beijing 100097, China; 2. School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
  • Online:2020-12-15 Published:2020-12-28

摘要: 为探究臭氧微纳米气泡(ozone micro-nano-bubbles,Ozone MNBs)对果蔬采后品质的影响,以菠菜为实验材料,采用4 mg/L Ozone MNBs处理菠菜5 min,(20±1)℃条件下贮藏8 d,测定并分析贮藏期间生理指标的变化。结果表明:Ozone MNBs处理可以有效降低细胞膜的损伤和丙二醛的积累,保持细胞的完整性;抑制呼吸作用和乙烯的释放,减慢营养物质消耗和果蔬的衰老,提高菠菜的耐贮性;延缓叶绿素和VC的损失,降低菠菜感官品质和营养品质的劣变;同时,减缓过氧化氢的积累,提高过氧化物酶、过氧化氢酶、抗坏血酸过氧化物酶的活性,降低菠菜的氧化损伤。综上,Ozone MNBs对菠菜具有低机械伤保鲜作用,实验结果为Ozone MNBs在果蔬采后方面的应用提供了理论依据。

关键词: 臭氧微纳米气泡;菠菜;采后保鲜

Abstract: In order to explore the effect of ozone micro-nano-bubbles (MNBs) on the postharvest quality of fruits and vegetables, spinach was treated with 4 mg/L ozone MNBs for 5 min and stored at (20 ± 1) ℃ for 8 d. By measuring and analyzing the changes of physiological indexes during storage, the effect of this treatment on the quality of spinach was studied. The results showed that ozone MNB treatment could effectively alleviate cell membrane damage, reduce the accumulation of malondialdehyde (MDA) and maintain the integrity of cell structure. This treatment could inhibit respiration and ethylene release and slow down the consumption of nutrients and the senescence process, thereby improving the storability of spinach. It also could delay the loss of chlorophyll and vitamin C, reduce the deterioration of sensory quality and nutrient quality of spinach, and alleviate oxidative damage by reducing the accumulation of hydrogen peroxide and enhancing peroxidase, catalase and ascorbic acid peroxidase activity. To sum up, ozone MNBs can preserve the quality of spinach with a low mechanical damage, and the experimental results from this study provide a theoretical basis for the application of ozone micro-nano-bubbles in the preservation of postharvest fruits and vegetables.

Key words: ozone micro-nano-bubbles; spinach; postharvest preservation

中图分类号: