等离子体活化水对大肠杆菌及染菌鲜切青椒品质的影响

Effects of Plasma-Activated Water on Escherichia coli and Infected Fresh Cut Green Peppers Qualities

以鲜切青椒为原料,通过测定染菌青椒贮藏过程中的菌落总数、感官评分、失重率、硬度、色度和VC含量等指标,探究等离子体活化水(Plasma-activated water,PAW)对鲜切青椒微生物的抑制作用及对其品质的影响。结果表明:随着制备时间的增加,PAW的抑菌效果逐渐增强,其中PAW60对大肠杆菌的抑菌率可达95.52%。贮藏期间,随着PAW60喷雾时间的延长,染菌青椒的感官评分先上升后下降,硬度上升,亮度下降,黄度上升,VC含量总体呈先上升后下降的趋势。与未喷雾组相比,PAW60喷雾60 min时,染菌青椒菌落总数可显著下降至0.23×10^(2) CFU/mL,青椒的亮度和绿度显著提高,黄度显著下降(P<0.05)。贮藏4 d时,PAW60喷雾60 min组青椒的VC含量为(59.96±4.92)g/100 g,高于或显著高于其他染菌组(P<0.05)。综上,PAW制备时间和对青椒的喷雾时间均控制在60 min左右时,有利于鲜切青椒的抑菌及其品质的保持。

In this paper,the fresh cut green peppers were used as raw materials,and the inhibitory effects of plasma-activated water(PAW)on Escherichia coli and infected green peppers qualities were analyzed via determining the total numbers of colonies,sensory score,weight loss rate,firmness,chroma and VC content during storage.The results showed that the antibacterial effects of PAW were gradually enhanced with the increase of preparation time,and the inhibition rate of PAW60 on Escherichia coli reached to 95.52%.With the prolongation of PAW60 spraying time,the sensory score and VC content of infected green peppers were increased first and then decreased during storage,and the firmness and yellowness were increased,brightness was descended.Compared with the non-spray group,the colonies numbers of green peppers were significantly decreased to 0.23×10^(2)CFU/mL after PAW60 spraying for 60 min,the brightness and green degrees were increased obviously,while yellowness was decreased significantly(P<0.05).Besides,the VC content of green peppers reached to(59.96±4.92)g/100 g in PAW60 group after spraying for 60 min and 4 days storage,which was higher or significantly higher than that in other infected groups(P<0.05).In summary,the preparation time of PAW and spraying time on green peppers controlled at about 60 min would be beneficial for the bacteriostastic activitiy and quality maintenance of infected fresh cut green peppers.