Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China.
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China.
J Food Sci. 2024 Oct;89(10):6350-6361. doi: 10.1111/1750-3841.17329. Epub 2024 Sep 11.
Cold plasma (CP) is a novel environmental-friendly preservation technology that causes minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the extended storage time. Currently, the research on the use of CP on winter jujubes (Ziziphus jujuba Mill. 'Dongzao') mainly focuses on the effect of the treatment on storage quality. There is limited research on the effect of CP treatment on the flavor of winter jujubes. This study used different CP (80 kV) treatment durations (0, 5, and 10 min) to treat winter jujubes. The appropriate treatment time was selected by observing the changes in color, respiratory intensity, soluble sugar content, total acid content, and vitamin C (VC) content of winter jujubes. Amino acid analyzer and headspace solid-phase microextraction in combination with gas chromatography coupled with mass spectrometric detection were used to analyze the effect of CP treatment on the flavor compounds of winter jujubes. The results showed that the 5-min CP treatment could significantly slow down the red coloration of winter jujube while maintaining high soluble sugar, total acid, and VC content. At the respiration peak, the respiratory intensity of the 5-min CP treatment group was 0.74 mg CO·kg·h lower than that of the control group (p < 0.05). CP treatment slowed down the decrease in the content of amino acids and volatile organic compounds (such as 2-methyl-4-pentenal, 2-hexenal, and 3-hexenal) in winter jujubes. This study will provide basic data for applying CP preservation technology in postharvest winter jujubes.
冷等离子体（CP）是一种新型环保保鲜技术，对水果的损伤极小。冬枣在贮藏过程中，随着贮藏时间的延长，其风味和品质逐渐下降。目前，CP 技术在冬枣（Ziziphus jujuba Mill. 'Dongzao'）上的应用研究主要集中在处理对贮藏品质的影响上，而 CP 处理对冬枣风味的影响研究较少。本研究采用不同 CP（80 kV）处理时间（0、5 和 10 min）处理冬枣，通过观察冬枣颜色、呼吸强度、可溶性糖含量、总酸含量和维生素 C（VC）含量的变化，选择合适的处理时间。采用氨基酸分析仪和顶空固相微萃取结合气相色谱-质谱联用技术分析 CP 处理对冬枣风味化合物的影响。结果表明，5 min CP 处理能显著减缓冬枣的红色加深，同时保持较高的可溶性糖、总酸和 VC 含量。在呼吸高峰时，5 min CP 处理组的呼吸强度比对照组低 0.74 mg CO·kg·h（p < 0.05）。CP 处理减缓了氨基酸和挥发性有机化合物（如 2-甲基-4-戊烯醛、2-己烯醛和 3-己烯醛）含量的下降。本研究为 CP 保鲜技术在冬枣采后贮藏中的应用提供了基础数据。
