Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China.
Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China.
Int J Food Microbiol. 2021 Apr 2;343:109090. doi: 10.1016/j.ijfoodmicro.2021.109090. Epub 2021 Feb 11.
Plasma-activated water (PAW) has good liquidity and uniformity and may be a promising candidate to inactivate Penicillium italicum and maintain the quality attributes of kumquat. In this study, the effect of plasma-activated water (PAW) on the viability of Penicillium italicum on kumquat and quality attributes of PAW-treated kumquats were then systematically investigated to elucidate the correlation between PAW and kumquat quality attributes. The effects of PAW on fruit decay, microbial loads, and firmness of postharvest kumquats during the 6-week storage were also investigated. The results showed that the viability of Penicillium italicum was notably inhibited by PAW on kumquats. Moreover, PAW did not significantly change the surface color of kumquats. No significant reductions in ascorbic acid, total flavonoid, and carotenoids were observed in kumquats after the PAW treatment. Results from nitrate and nitrite residue analyses showed that PAW did not leave serious nitrate and nitrite residues after treatment. The decay analysis results demonstrated that PAW has the potential to control kumquat decay and fungal contamination as well as maintain the firmness of postharvest kumquats throughout 6-week storage. Transmit electron microscope observation confirmed that PAW could cause the surface sculpturing in the skin cell wall of kumquat. The information obtained from this research may provide insight into the utilization of PAW to fight against fungal infection during the storage of citrus fruit.
等离子体激活水 (PAW) 具有良好的流动性和均匀性，可能是一种有前途的候选物，可以灭活意大利青霉并保持金桔的品质属性。在这项研究中，系统研究了等离子体激活水 (PAW) 对金桔上意大利青霉活力和 PAW 处理金桔品质属性的影响，以阐明 PAW 与金桔品质属性之间的相关性。还研究了 PAW 对采后金桔在 6 周贮藏期间腐烂、微生物负荷和硬度的影响。结果表明，PAW 对金桔上意大利青霉的活力有明显的抑制作用。此外，PAW 不会显著改变金桔的表面颜色。PAW 处理后金桔中的抗坏血酸、总黄酮和类胡萝卜素含量没有明显降低。硝酸盐和亚硝酸盐残留分析结果表明，PAW 处理后不会留下严重的硝酸盐和亚硝酸盐残留。腐烂分析结果表明，PAW 具有控制金桔腐烂和真菌污染以及保持采后金桔硬度的潜力，在 6 周的贮藏期间。透射电子显微镜观察证实，PAW 可以使金桔果皮细胞壁表面产生雕刻。本研究获得的信息可能为利用 PAW 防治柑橘果实贮藏期真菌感染提供参考。
