期刊
JOURNAL OF FOOD PROTECTION
卷 80, 期 2, 页码 225-230出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-16-116
关键词
Food preservation; Fresh produce; Microbial decontamination; Nonthermal food processing; Plasma-treated water
资金
- National Natural Science Foundation of China [31271613/C130102]
- China Postdoctoral Science Foundation [2014M551748]
Plasma-activated water (PAW) is a promising nonthermal technology in food preservation and food safety. The inactivation efficacy of PAW was investigated against Saccharomyces cerevisiae CICC 1374 inoculated on grape berries. PAW30 and PAW60 were obtained by activating water with plasma for 30 and 60 min, respectively. Grapes were directly treated with PAW, and a 0.38- to 0.53-log CFU/ml reduction of S. cerevisiae was achieved in a time-dependent manner (P < 0.05). The oxidation-reduction potential and pH values of PAW30 and PAW60 were also in a time-dependent manner (P < 0.05). Grape quality assessment demonstrated no significant change in surface color and total anthocyanin content after 30 min of PAW60 treatment (P > 0.05). Although grape quality was unaffected by PAW in this study, this technology should be optimized to enhance inactivation efficiency.
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