臭氧结合气调包装对毛竹笋的保鲜作用

Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots

目的:探讨臭氧水(ozone water,OW)浸泡和臭氧(ozone gas,OG)气熏预处理结合气调包装(modified atmosphere packaging,MAP)对毛竹笋的保鲜效果。方法:毛竹笋经不同预处理和包装处理后,测定其在4℃贮藏期间腐烂率、粗纤维质量分数、硬度和多酚氧化酶活力、过氧化物酶活力的变化。结果:未经任何处理的对照组竹笋腐烂率、粗纤维质量分数、硬度均随贮藏时间延长明显增加,在4℃下贮藏28 d后,腐烂率为60%,粗纤维质量分数和硬度分别比贮藏初始增加了116.87%和118.82%;与对照组相比,单独气调包装(MAP)、臭氧水浸泡结合气调包装(OW+MAP)、臭氧气熏结合气调包装(OG+MAP)均能有效延缓竹笋腐烂和硬化,抑制竹笋多酚氧化酶、过氧化物酶活性;其中,OG(9μL/L、40 min)+MAP对竹笋的保鲜效果最佳,该条件处理后的竹笋在4℃下贮藏28 d后,腐烂率最低(15%),且粗纤维质量分数比贮藏初始仅增加了22.69%。结论:臭氧预处理对于竹笋保鲜具有较好的效果,且OG的作用效果优于OW。因此,通过对竹笋进行OG预处理,可以有效延长竹笋的贮藏期。

Moso bamboo shoots were pretreated with ozone water(OW)or ozone gas(OG)and then stored under modified atmosphere packaging(MAP)in order to investigate the effect of the combination of ozone water/gas and MAP(OW+MAP and OG+MAP)on the preservation of bamboo shoots.Changes in decay incidence,crude fiber content,hardness,polyphenol oxidase(PPO)activity and peroxidase(POD)activity during storage at 4℃were monitored.The results showed that the decay incidence,crude fiber content,and hardness of the untreated bamboo shoots increased significantly during storage.After 28 days storage,the decay incidence was 60%,and the crude fiber content and hardness increased by 116.87%and 118.82%,respectively.Compared with the untreated control group,MAP,OW+MAP and OG+MAP could effectively delay the decay and hardening of bamboo shoots,and inhibit PPO and POD activities.Treatment with 9μL/L OG for 40 min)combined with MAP had the best preservation effect on bamboo shoots;the lowest decay incidence of 15%was observed on day 28,accompanied by an increase in crude fiber content of only 22.69%.It was found that the ozone pretreatment showed a good effect on the preservation of bamboo shoots,with OG being more effective better than OW.Therefore,pretreatment with OG could effectively extend the storage period of bamboo shoots.