臭氧联合植酸处理对鲜切水果甘蓝品质的影响

为了提高鲜切水果甘蓝的品质、延长其货架期,本实验采用臭氧处理(30 mg/L,10 min)、植酸浸泡处理(0.5 mmol/L,15 min)、臭氧联合植酸处理(先0.5 mmol/L植酸浸泡15 min,然后30 mg/L臭氧处理10 min)对鲜切水果甘蓝进行保鲜研究,以未经任何处理的样品为对照组。将水果甘蓝切分成2 cm×5 cm的小块,分别经上述处理后装入聚乙烯保鲜袋中,置于4℃冷库中贮藏,分别测定第0、2、4、6、8天的生理生化指标和菌落总数。结果表明:贮藏第8天时,臭氧联合植酸处理组的可溶性糖、可溶性蛋白含量最高,分别是对照组的1.21、1.28倍;同时保持了较高的抗坏血酸、硫代葡萄糖苷和异硫氰酸盐的含量;并提高了总酚含量、苯丙氨酸解氨酶、超氧化物歧化酶活力,抑制了过氧化物酶、过氧化氢酶的活力;菌落总数相比对照组低2.10(lg(CFU/g))。综上所述,臭氧联合植酸处理能较好地保持鲜切水果甘蓝的品质,延长其货架期。

Effect of Combined Ozone and Phytic Acid Treatment on Storage Quality of Fresh-Cut Fruit Cabbage

In order to improve the quality of fresh-cut fruit cabbage and extend the shelf life, ozone treatment (30 mg/L, 10 min), phytic acid immersion (0.5 mmol/L, 15 min), and their combination (0.5 mmol/L phytic acid immersion for 15 min followed by ozone treatment at 30 mg/L for 10 min) were used for the preservation of fresh-cut fruit cabbage, and untreated fresh-cut fruit cabbage was taken as a control. Fresh-cut fruit cabbage was cut into pieces with a dimension of 2 cm × 5 cm. After the above treatments, samples were packaged in polyethylene bags and then stored at 4 ℃. The physiological and microbiological properties of fresh-cut fruit cabbage were analyzed after storage for 0, 2, 4, 6 and 8 days. The results revealed that the highest contents of soluble sugar and soluble protein were recorded in the combined treatment group on day 8 of storage, which were 21% and 28% higher than those of the control, respectively. The combined treatment maintained higher levels of ascorbic acid, glucosinolate and isothiocyanate in fresh-cut fruit cabbage. Furthermore, the combined treatment elevated the content of total phenolics and the activities of superoxide dismutase (SOD) and phenylalanine ammonia lyase (PAL) while inhibiting the activities of peroxidase and catalase and reduced aerobic plate count by 2.10 (lg(CFU/g)) in comparison with the control. In summary, combined ozone and phytic acid treatment can improve the quality of fresh-cut fruit cabbage, and extend the shelf life.