基于低压静电场协同低温对贵妃红桃保鲜效果的影响

Effect of Low Voltage Electrostatic Field Combined with Low Temperature on Preservation of Guifei Red Peach

为研究低压静电场(输入电压220 V、输出电流5 mA)协同低温(0~2℃)冷藏处理对“贵妃红桃”果实贮藏期品质的影响,试验考察贮藏期间果实呼吸速率、丙二醛(MDA)含量、腐烂程度、硬度大小、维生素C含量和可溶性糖含量的变化,同时与低温冷藏条件下各项指标的变化进行对比,研究低压静电场的保鲜效果。结果表明:贮藏36 d后试验组呼吸速率高峰为第26天,相对对照组延迟6 d;可溶性糖、维生素C含量和硬度分别降至6.37%, 5.67mg/100 g和5.17 kg/cm^(2),均高于对照组;MDA和腐烂率上升至0.51μmol/L和5%,均显著低于对照组(P<0.05),贮藏过程中贵妃红桃保持良好的感官性状。通过低场核磁共振测定的桃果肉T^(2)弛豫时间图谱,结果发现低压静电场作用能够延缓红桃冷藏过程中T^(23)峰面积占比的增大,延缓红桃果肉中的水分迁移和水分流失。结果表明,低压静电场协同低温冷藏能够有效维持红桃高品质,在商业利用上有较大潜力,在水果保鲜市场上具有一定前景。

In order to study the effects of low voltage electrostatic field(input voltage 220 V, output current 5 mA) combined with low temperature(0-2 ℃) cold storage on the quality of “Guifei red peach” fruit during storage, the changes of fruit respiration rate, malondialdehyde(MDA) content, decay degree, hardness, vitamin C content and soluble sugar content were investigated. At the same time, the fresh-keeping effect of low-voltage electrostatic field was studied by comparing with the changes of various indexes under low-temperature refrigeration. The results showed that the peak respiratory rate of the experimental group was the 24 d after 36 d of storage, which was 6 d later than that of the control group;The content and hardness of soluble sugar and vitamin C decreased to 6.37%, 5.67 mg/100 g and 5.17 kg/cm^(2), respectively, which were higher than those in the control group;The MDA and decay rate increased to 0.51 μmol/L and 5%, which were significantly lower than those in the control group(P<0.05), and the Guifei red peach maintained good sensory properties during the storage.Through the Trelaxation time map of peach flesh measured by low-field NMR, it was found that the effect of low-voltage electrostatic field could delay the increase of the proportion of Tpeak area during red peach storage and delay the water migration and water loss in red peach flesh. The results showed that low-voltage electrostatic field combined with low-temperature refrigeration could effectively maintain the high quality of red peach, had great potential in commercial utilization, and had a certain prospect in the fruit preservation market.