酸性氧化电位水结合气调包装对灵武长枣保鲜效果的研究

Preservation effects of acidic electrolyzed oxidizing water combined with modified atmospheres packaging on Lingwu long jujubes

针对灵武长枣贮藏期间易出现品质劣变等问题,该文采用酸性氧化电位水(acidic electrolyzed oxidizing water,AEW)结合气调包装技术(modified atmospheres packaging,MAP)处理长枣,在(1±1)℃下贮藏,分析贮藏期间气体变化、呼吸强度、失重率、硬度、可溶性固形物(total soluble solids,TSS)、可滴定酸(titratable acidity,TA)、过氧化物酶(peroxidase,POD)和多酚氧化酶(polyphenol oxidase,PPO)的变化情况。结果显示,AEW结合MAP的复合保鲜技术可有效抑制长枣呼吸,延缓长枣贮藏期间失重率以及TSS、TA和硬度的下降,抑制POD和PPO的活性,同时保持较好的感官品质和贮藏品质,保鲜效果大于两者单独处理。该研究表明,AEW结合MAP复合保鲜技术可有效保持长枣贮藏品质,延缓果实衰老,提高商品价值。

In view of the quality deterioration of Lingwu long jujube during storage,acidic electrolyzed oxidizing water(AEW)combined with modified atmospheres packaging(MAP)were used in this study for the treatment of long jujube,and then stored at(1±1)℃.Changes in gas components,respiratory intensity,weight loss rate,hardness,total soluble solids(TSS),titratable acidity(TA),peroxidase(POD)and polyphenol oxidase(PPO)were measured during storage.The results showed that AEW combined with MAP treatment could effectively inhibit the respiration of long jujube and delay the weight loss,TSS,TA,hardness decline during storage.It also inhibited the activities of POD and PPO,and maintained good sensory quality and storage qualities.AEW combine with MAP treatment showed a better effect on the preservation of long jujube than the treatment of each alone.The research showed that the combined preservation technology of AEW and MAP could effectively maintain the storage quality of long jujube,delay the senescence of fruit and improve the commodity value.