高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果

Effects of High Pressure Argon and High Pressure Nitrogen Treatments on Fresh-keeping of Fresh-cut Apples during Cold Storage

将鲜切苹果用高压(25MPa)氩气和氮气处理1h,以未处理和高压(25MPa)空气处理的鲜切苹果为对照,研究了在14d的冷藏期间高压氩气和氮气处理对鲜切苹果生理及贮藏品质的影响。研究结果表明,高压氩气和氮气处理降低了冷藏期间鲜切苹果的呼吸强度和乙烯产生量,减少了褐变反应的发生,很好的保持了鲜切苹果的色泽和总酚,且不影响可滴定酸和可溶性固形物含量。同时,还抑制了鲜切苹果中微生物的繁殖生长,在14d冷藏中,将嗜冷好氧菌生长量控制在6.0lg(CFU/g)以下,霉菌和酵母菌生长量控制在4.0lg(CFU/g)以下。高压氩气处理的保鲜效果好于高压氮气处理。但高压氩气和氮气处理会对鲜切苹果的组织硬度产生一定负面影响,降低鲜切苹果的硬度。

Fresh-cut apples were treated by high pressure（HP,25 MPa） argon（Ar） and HP nitrogen（N2）,respectively for 1 hour and then stored at 4 ℃ for 14 days.Changes in physiology and quality of the treated samples were determined during the storage period and were compared to those of the non-treated and HP air treated fresh-cut apples.The results showed that HP Ar and HP N2 treatments reduced respiration rate and ethylene production of fresh-cut apples during cold storage,delayed browning and total phenol degradation without influence on titratable acidity or soluble solid content,inhibited microorganism growth of fresh-cut apples,resulting in the fact that the population of psychrotrophs was less than 106 CFU/g and of molds and yeasts less than 104 CFU/g after 14 days of 4 ℃ storage.In conclusion,HP Ar and HP N2 treatments remarkably improve the overall quality of fresh-cut apples stored at 4 ℃ although HP operation has some negative effects on the texture and slightly decreases the firmness of fruits.Moreover,the fresh-keeping effect of HP Ar is better than that of HP N2 treatment.