College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
Ultrason Sonochem. 2023 Dec;101:106668. doi: 10.1016/j.ultsonch.2023.106668. Epub 2023 Oct 30.
In the postharvest storage of Chinese bayberry, microbial loads and exogenous contaminants pose significant challenges, leading to rapid decay and deterioration in quality. This study introduced a synergistic approach, combining ultrasonics and slightly acidic electrolyzed water (US + SAEW), to enhance the postharvest storage quality of Chinese bayberry. This approach was benchmarked against conventional water washing (CW), standalone ultrasonic (US), and slightly acidic electrolyzed water (SAEW) processing. Notably, compared to CW, the US + SAEW method enhanced iprodione and procymidone removal rates by 69.62 % and 72.45 % respectively, improved dirt removal efficiency by 122.87 %, repelled drosophila melanogaster larvae by 58.33 %, and curtailed total bacterial, mold & yeast growth by 78.18 % and 83.09 %. Furthermore, it postponed the appearance of sample decay by 6 days, compared to 4 days for both US and SAEW alone. From a physicochemical perspective, compared to CW-treated samples, US + SAEW processing mitigated weight loss and color deviations, retained hardness, amplified the sugar-acid ratio, augmented activities of phenylalanine ammonia-lyase, superoxide dismutase, and catalase enzymes, suppressed polyphenol oxidase activity and malondialdehyde synthesis, and preserved total phenolic, anthocyanin, and antioxidant levels. These findings underscore the potential of US + SAEW as a strategic tool to preserve the quality of Chinese bayberry during postharvest storage.
在杨梅的采后贮藏中，微生物负荷和外源性污染物是两个主要挑战，会导致杨梅迅速腐烂和品质下降。本研究采用超声波和微酸性电解水（US+SAEW）协同处理，以提高杨梅的采后贮藏品质。该方法与传统水洗（CW）、单独的超声波（US）和微酸性电解水（SAEW）处理进行了对比。值得注意的是，与 CW 相比，US+SAEW 方法分别将咪鲜胺和腐霉利的去除率提高了 69.62%和 72.45%，去污效率提高了 122.87%，击退果蝇幼虫 58.33%，总细菌、霉菌和酵母的生长分别减少了 78.18%和 83.09%。此外，与单独使用 US 和 SAEW 相比，US+SAEW 方法将样本腐烂出现的时间推迟了 6 天，而 US 和 SAEW 单独处理则推迟了 4 天。从理化角度来看，与 CW 处理的样品相比，US+SAEW 处理减轻了杨梅的失重和颜色偏差，保持了硬度，提高了糖酸比，增强了苯丙氨酸解氨酶、超氧化物歧化酶和过氧化氢酶的活性，抑制了多酚氧化酶的活性和丙二醛的合成，保持了总酚、花青素和抗氧化剂的水平。这些发现强调了 US+SAEW 作为一种战略工具在杨梅采后贮藏中保持其品质的潜力。
