负离子处理时间对鲜切苹果贮藏品质的影响

Effects of Negative Ion Treatment on the Preservation Quality of Fresh-cut Apples

摘要:

【目的】 研究负离子处理时间对鲜切苹果贮藏品质的影响。【方法】 将鲜切苹果分别进行0、40、80 min的负离子处理，测定其在4 ℃贮藏条件下的呼吸速率、褐变指数、可溶性固形物和可滴定酸质量分数、相关酶活力、丙二醛（MDA） 质量摩尔浓度、总酚质量分数、抗氧化能力及微生物生长情况，评价负离子处理对鲜切苹果贮藏品质的影响。 【结果】负离子处理可抑制鲜切苹果在4 ℃贮藏条件下的微生物生长和呼吸速率，减少营养物质损耗，降低多酚氧化酶（PPO）与过氧化物酶（POD）活力，提高MDA质量摩尔浓度、总酚质量分数和抗氧化能力，延缓果实表面褐变，从而改善鲜切苹果的贮藏品质。其中，经负离子处理80 min的鲜切苹果贮藏品质最佳。【结论】负离子处理能够改善鲜切苹果的贮藏品质，具有良好的应用前景。

Abstract:

[Objective] This study aims to investigate the effects of negative ion treatment time on the preservation quality of fresh-cut apples. [Method] Fresh-cut apples were treated with negative ion for 0, 40, and 80 min. Under 4 ℃ preservation conditions, the respiration rate, browning index, mass fractions of soluble solids and titratable acids, activities of related enzymes, molality of malondialdehyde (MDA), mass fraction of total phenols, antioxidant capacity, and microbial growth of fresh-cut apples were measured. The effects of negative ion treatment on the preservation quality of fresh-cut apples were evaluated. [Result] Negative ion treatment effectively inhibited the microbial growth and respiration rate, reduced the nutrient loss and activities of polyphenol oxidase (PPO) and peroxidase (POD) activities, increased the molality of MDA, mass fraction of total phenols, and antioxidant capacity, and delayed surface browning, thereby improving the overall preservation quality of fresh-cut apples under 4 ℃ preservation conditions. Notably, the fresh-cut apples treated with negative ions for 80 min exhibited the best preservation quality. [Conclusion] Negative ion treatment improves the preservation quality of fresh-cut apples, demonstrating a promising application prospect.