Tang Shuwen, Xu Zhongyi, Chen Chenwei, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
Plants (Basel). 2024 Oct 12;13(20):2856. doi: 10.3390/plants13202856.
Post-harvest pre-cooling of water bamboo shoots (WBS) [] can effectively delay its quality deterioration. Six types of pre-cooling treatments were used to pre-cooling post-harvest WBS, including cold slightly acidic electrolytic water pre-cooling (CSAEW), cold water pre-cooling (CWPC), vacuum pre-cooling (VPC), strong wind pre-cooling (SWPC), refrigerator pre-cooling (RPC), and fluid ice pre-cooling (FIPC). The effects of different pre-cooling treatments on the quality of refrigerated WBS were investigated. The results showed that the FIPC treatment was harmful to the storage quality of WBS, while the other five pre-cooling treatments could extend the shelf life of WBS to some extent. These pre-cooling treatments can inhibit the respiration of WBS, slow down its weight loss and lignification process, and maintain its relatively high levels of nutrient content and antioxidant activity. The CSAEW treatment outperformed other treatments in terms of bactericidal action and microbiological content control for WBS during storage. The protective effect of CSAEW treatment on the storage quality of WBS was relatively the best, and extended the shelf life of WBS by 12 days compared to the control group. This study indicated that the CSAEW pre-cooling treatment offers a new choice for pre-cooling root vegetables.
茭白采后预冷可有效延缓其品质劣变。采用6种预冷处理对采后的茭白进行预冷，包括冷微酸性电解水预冷（CSAEW）、冷水预冷（CWPC）、真空预冷（VPC）、强风预冷（SWPC）、冰箱预冷（RPC）和流化冰预冷（FIPC）。研究了不同预冷处理对冷藏茭白品质的影响。结果表明，FIPC处理对茭白的贮藏品质有害，而其他5种预冷处理在一定程度上可延长茭白的货架期。这些预冷处理可抑制茭白的呼吸作用，减缓其失重和木质化进程，并维持其相对较高的营养成分含量和抗氧化活性。CSAEW处理在贮藏期间对茭白的杀菌作用和微生物含量控制方面优于其他处理。CSAEW处理对茭白贮藏品质的保护效果相对最佳，与对照组相比，茭白的货架期延长了12天。本研究表明，CSAEW预冷处理为根菜类蔬菜的预冷提供了一种新选择。
