新型复合保鲜贮藏方法对鲜参切片品质的影响及货架期预测

Effects of a New Combination Fresh-keeping Storage Method on Quality and Shelf-life Prediction for Fresh-cutting Ginseng Slices

目的:探究一种新型复合保鲜贮藏方法,预测鲜参切片的货架期。方法:应用酸性氧化电位水杀菌、真空包装、低温等离子体杀菌等技术复合处理鲜参切片,然后分别在-2、4、25和36℃进行贮藏,每隔15 d测定鲜参切片的色泽、水分含量、人参皂苷Rg1、Re、Rb1含量和菌落总数等指标,建立贮藏期间鲜参切片的菌落总数变化动力学模型。结果:确定鲜参切片的复合保鲜工艺为:酸性氧化电位水处理→真空包装→低温等离子体处理→低温贮藏。在-2和4℃贮藏有效地抑制鲜参切片菌落总数的增长、水分含量的下降,延缓鲜参切片颜色的变化。贮保藏60 d后,鲜参切片中人参皂苷Rg1、Re和Rb1的含量上升。通过基于菌落总数变化的一级反应动力学模型和Arrhenius方程,建立鲜参切片的货架期预测模型。结论:建立了鲜参切片的最佳复合保鲜贮藏方式,这种复合保鲜贮藏方法可有效抑制鲜参切片的品质劣化,延长其货架期。

Objective:In order to explore a new compound fresh-keeping storage method and predict the shelf life of fresh ginseng-cutting slices.Method:Fresh ginseng slices were treated by acidic electrolyzed-oxidizing water sterilization,vacuum packaging and low temperature plasma sterilization,and then stored at−2,4,25 and 36℃,respectively.The color,moisture content,ginsenoside Rg1,Re,Rb1 content and total flora number of fresh ginseng slices were measured every 15 days,and established the dynamic model in fresh ginseng slices during storage.Results:The combined preservation technology of fresh cucumber slice was determined as follows:Acidic electrolyzed-oxidizing water treatment→vacuum packaging→low temperature plasma treatment→low temperature storage.Storaged at−2 and 4℃effectively inhibited the increase of total flora number and decrease of water content,and delayed the change of color of fresh ginseng slices.After 60 days of storage,the contents of ginsenoside Rg1,Re and Rb1 in fresh ginseng slices increased.The shelf-life prediction model of fresh ginseng slices was established by the first order reaction kinetics model based on the total number of colonies and the Arrhenius equation.Conclusion:Establish the best combined fresh-keeping storage method of fresh ginseng slices.The combined fresh-keeping storage can effectively inhibit the quality deterioration of fresh ginseng slices and prolong their shelf life.