期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 59, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2019.102256
关键词
Plasma-activated water; Fresh-cut apple; Preservation; Quality
资金
- National Natural Science Foundation of China [31801598]
- 'Thirteenth Five-Year Plan' for National Key Research and Development Program [2016YFD0400903]
- Natural Science Foundation of Liaoning Province [20180551159]
Fresh-cut 'Fuji' apples were immersed for 5 min in plasma-activated water (PAW) generated, by plasma generated with sinusoidal voltages at 7.0 kHz with amplitudes of 6 kV, 8 kV, and 10 kV, designated PAW-6, PAW-8, and PAW-10, respectively. The control group was soaked in distilled water for 5 min instead of PAW. The results indicated that the growth of bacteria, molds, and yeasts was inhibited by PAW treatments during storage at 4 +/- 1 degrees C, especially the microbial inactivation with PAW-8, which was the most efficient. PAW-8 reduced the microbial counts by 1.05 log(10)CFU g(-1), 0.64 log(10)CFU g(-1), 1.04 log(10)CFU g(-1) and 0.86 log(10)CFU g(-1) for aerobic bacteria (aerobic plate counts), molds, yeasts and coliforms on day 12, respectively. In addition, the bacterial counts of fresh-cut apples treated with PAW were < 5 log(10)CFU g(-1), which did not exceed to the existing China Shanghai local standard (DB 31/2012-2013) during 12 days of storage. PAW treatments reduced superficial browning of fresh-cut apples without affecting their firmness and titratable acidity. In addition, no significant change was observed in antioxidant content and radical scavenging activity between the PAW-treated and control groups. It is suggested that PAW is a promising method for preservation of fresh-cut fruits and vegetables, which is usually beneficial to the quality maintenance of fresh-cut fruits and vegetables during storage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据