等离子体激活水的理化性质及其对草莓品质的控制作用。
Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
出版信息
Molecules. 2023 Mar 16;28(6):2677. doi: 10.3390/molecules28062677.
In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas-liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO, NO, HO, and O, accumulated gradually in PAW, whereas the concentration of O decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries ( > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life.
本研究采用气液界面介质阻挡放电冷等离子体生成的等离子体活化水（PAW），考察了其对新鲜草莓贮藏品质的影响。结果表明，随着等离子体处理时间的延长，PAW 的 pH 值急剧下降，电导率显著增加。活性成分包括 NO、NO、HO 和 O 在 PAW 中逐渐积累，而 O 的浓度在 2 分钟后随处理时间的延长逐渐降低。PAW 处理对草莓的 pH 值、硬度、色泽、总可溶性固形物、丙二醛、维生素 C 和抗氧化活性均无显著影响（＞0.05）。此外，PAW 处理延缓了草莓品质的劣变，延长了其货架期。主成分分析和层次聚类分析表明，PAW 处理 2 组在 4 天贮藏后表现出最佳的保鲜效果，硬度、总可溶性固形物、维生素 C 和 DPPH 自由基清除活性最高，丙二醛和 ∆E*值最低。因此，PAW 在保持水果新鲜度和延长货架期方面具有很大的潜力。
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