Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, PR China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
J Sci Food Agric. 2021 Aug 30;101(11):4473-4480. doi: 10.1002/jsfa.11085. Epub 2021 Feb 2.
The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf life due to microbial hazards and quality deterioration. Atmospheric cold plasma (ACP) is an emerging non-thermal technology with significant potential to improve the safety and storability of fresh products. The objective of this study was to evaluate the effects of ACP, generated in sealed packaging, on the qualitative, metabolic and microbial stability of fresh-cut pears during simulated cold storage.
ACP treatments were effective in inhibiting the growth of mesophilic aerobic bacteria, yeast and mold, particularly CP3 (65 kV, 1 min), which could prolong shelf life to the greatest extent. While decontamination was not always associated with an increase in plasma intensity. Moreover, at 65 kV for 1 min, ACP treatment had the potential to retard respiration, and maintain organoleptic properties and other quality attributes. Additionally, peroxidase and pectin methylesterase (PME) activities were reduced immediately after treatments. These effects were dependent on treatment voltage and time, while a subsequent recovery in activity was only observed for PME.
The results obtained from this study will contribute to an understanding of the effects of in-package ACP treatments on the storability and microbial safety of fresh-cut pears. This knowledge could be beneficial in reducing quality losses for fresh-cut pears and the preservation of other products. © 2021 Society of Chemical Industry.
新鲜果蔬在商业营销上面临的最大障碍是由于微生物危害和质量恶化导致的货架期有限。常压冷等离子体（ACP）是一种新兴的非热技术，具有显著提高新鲜产品安全性和贮藏性的潜力。本研究的目的是评估密封包装中生成的 ACP 对模拟冷藏期间鲜切梨的定性、代谢和微生物稳定性的影响。
ACP 处理有效地抑制了需氧嗜温菌、酵母和霉菌的生长，特别是 CP3（65 kV，1 分钟）处理，可最大限度地延长货架期。虽然除菌效果并不总是与等离子体强度的增加相关。此外，在 65 kV 处理 1 分钟时，ACP 处理有潜力延缓呼吸作用，并保持感官特性和其他质量特性。此外，过氧化物酶和果胶甲酯酶（PME）的活性在处理后立即降低。这些影响取决于处理电压和时间，而仅观察到 PME 的活性随后恢复。
本研究获得的结果将有助于了解包装内 ACP 处理对鲜切梨贮藏性和微生物安全性的影响。这些知识有助于减少鲜切梨的质量损失，并有助于其他产品的保存。 © 2021 英国化学学会。
