等离子水处理对马铃薯杀菌保鲜效果的影响
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摘要
目的为了解决马铃薯容易感染微生物等问题,开展基于等离子水处理的马铃薯杀菌研究。方法以马铃薯为原料,以马铃薯表面菌落总数为指标,研究室温(25℃)条件下,不同电流、水量、制备时间、处理马铃薯时间条件下制备成的等离子水对马铃薯的杀菌效果。结果在水量为15L,制备等离子水时间为1 h,清洗马铃薯时间为10 min,电流为6 A条件下制备成的等离子水杀菌效果最好,马铃薯表面的菌落总数(2.15 lg CFU/g)明显少于对照组(5.24 lg CFU/g)和水处理组(4.22 lg CFU/g),且采用等离子水处理不会改变马铃薯的颜色和硬度。电镜结果表明,等离子水可使马铃薯表面微生物的细胞破裂,使其灭活,但对马铃薯表皮结构没有影响。结论研究表明采用等离子水处理方法可以有效降低马铃薯表面的微生物含量,为马铃薯保鲜提供了一种新的物理绿色杀菌方式,对产业应用具有一定的参考和指导作用。
The work aims to carry out the study on potato sterilization based on plasma water treatment, in order to solve the problem of easy infection of microorganisms in potatoes. With potatoes as the raw material, and the total number of colonies on the potato surface as the index, the bactericidal effect of plasma water prepared by different currents, water volume, preparation time and potato treatment time at 25 ℃ was studied. The results showed that, under the following conditions, i.e. 15 L water volume, 1 h plasma water preparation time, 10 min potato cleaning time and 6 A current, the plasma water prepared had the best bactericidal effect, the total number of colonies(2.15 lg CFU/g) on the potato surface was significantly less than that of the control group(5.24 lg CFU/g) and water treatment group(4.22 lg CFU/g), and the plasma water treatment would not change the color or hardness of the potato. The results of SEM showed that, the plasma water could break the microbial cells on the surface of potato and inactivate them, but had no effect on the epidermal structure of potato. This study shows that, the plasma water treatment can effectively reduce the microbial content of potato surface, provides a new physical green sterilization way for potato preservation and has certain reference and guidance for industrial applications.
The work aims to carry out the study on potato sterilization based on plasma water treatment, in order to solve the problem of easy infection of microorganisms in potatoes. With potatoes as the raw material, and the total number of colonies on the potato surface as the index, the bactericidal effect of plasma water prepared by different currents, water volume, preparation time and potato treatment time at 25 ℃ was studied. The results showed that, under the following conditions, i.e. 15 L water volume, 1 h plasma water preparation time, 10 min potato cleaning time and 6 A current, the plasma water prepared had the best bactericidal effect, the total number of colonies(2.15 lg CFU/g) on the potato surface was significantly less than that of the control group(5.24 lg CFU/g) and water treatment group(4.22 lg CFU/g), and the plasma water treatment would not change the color or hardness of the potato. The results of SEM showed that, the plasma water could break the microbial cells on the surface of potato and inactivate them, but had no effect on the epidermal structure of potato. This study shows that, the plasma water treatment can effectively reduce the microbial content of potato surface, provides a new physical green sterilization way for potato preservation and has certain reference and guidance for industrial applications.
引文
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[10] GRAVES DB. The Emerging Role of Reactive Oxygen and Nitrogen Species in Redox Biology and Some Implications for Plasma Applications to Medicine and Biology[J]. Journal of Physics D:Applied Physics, 2012,45(26):263001.
[11] XU Y, TIAN Y, MA R, et al. Effect of Plasma Activated Water on the Postharvest Quality of Button Mushrooms,Agaricus bisporus[J]. Food Chemistry, 2016, 197(Pt A):436—444.
[12] TIAN Y, MA R, ZHANG Q, et al. Assessment of the Physicochemical Properties and Biological Effects of Water Activated by Non-thermal Plasma Above and Beneath the Water Surface[J]. Plasma Processes and Polymers, 2015, 12(5):439—449.
[13]孙艳,张志伟,王世清.常压低温等离子体对黄瓜表面大肠杆菌杀菌效果及品质的影响[J].粮油食品科技, 2018, 26(1):61—67.SUN Yan, ZHANG Zhi-wei, WANG Shi-qing. Effect of Atmospheric Pressure Low Temperature Plasma on Sterilization Rate of Escherichia Coli on Sliced Cucumber Surface and Quality Attributes[J]. Science and Technology of Cereals, Oils and Foods, 2018, 26(1):61—67.
[14] GB 4789.2—2016,食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2—2016, Food Safety National Standards Food microbiology Testing Total Number of Bacterial Colonies[S].
[15]赵丽霞,张瑞峰,何静,等.质检辐照处理对竹材颜色的影响研究[J].林业科技通讯, 2015(12):53—56.ZHAO Li-xia, ZHANG Rui-feng, HE Jing, et al. Study on the Influence of Quality Inspection Irradiation on Bamboo Color[J]. Forest Science and Technology,2015(12):53—56.
[16]康孟利,叶珂欣,宣晓婷,等.鲜食马铃薯货架期与品质保持关键技术研究[J].食品研究与开发, 2017,38(22):213—218.KANG Meng-li, YE Ke-xin, XUAN Xiao-ting, et al.Study on Key Technology of Shelf Life and Quality Preservation of Fresh Potato[J]. Food Research and Development, 2017, 38(22):213—218.
[2]杨雅伦,郭燕枝,孙君茂.我国马铃薯产业发展现状及未来展望[J].中国农业科技导报, 2017, 19(1):29—36.YANG Ya-lun, GUO Yan-zhi, SUN Jun-mao. Present Status and Future Prospect for Potato Industry in China[J]. Journal of Agricultural Science and Technology, 2017, 19(1):29—36.
[3]屈冬玉,谢开云,金黎平,等.中国马铃薯产业发展与食物安全[J].中国农业科学, 2005, 38(2):358—362.QU Dong-yu, XIE Kai-yun, JIN Li-ping, et al. Development of Potato Industry and Food Security in China[J].Scientia Agricultura Sinica, 2005, 38(2):358—362.
[4]田甲春,田世龙,葛霞,等.马铃薯贮藏技术研究进展[J].保鲜与加工, 2017(17):108—112.TIAN Jia-chun, TIAN Shi-long, GE Xia, et al. Research Advances on Storage Technology of Potato[J]. Storage and Process, 2017(17):108—112.
[5]袁晶,李梅.马铃薯采后贮藏防腐保鲜技术研究现状与发展趋势[J].农业科技通讯, 2014(4):12—14.YUAN Jing, LI Mei. Research Status and Development Trend of Preservation and Preservation Technology of Potato Postharvest Storage[J]. Bulletin of Agricultural Science and Technology, 2014(4):12—14.
[6]黄承丽.果蔬保鲜技术进展探索[J].现代园艺,2013(18):41—42.HUANG Cheng-li, Exploration on the Progress of Fruit and Vegetable Preservation Technology[J]. Xiandai Horticulture, 2013(18):41—42.
[7]任翠荣,刘金光,王世清,等.常压低温等离子体处理对草莓保鲜效果的影响[J].青岛农业大学学报:自然科学版, 2017(3):228—234.REN Cui-rong, LIU Jin-guang, WANG Shi-qing, et al.Effect of Strawberry Preservation by Atmospheric Pressure Low Temperature Plasma[J]. Journal of Qingdao Agricultural University(Natural Science), 2017(3):228—234.
[8] MA R, YU S, TIAN Y, et al. Effect of Non-Thermal Plasma-Activated Water on Fruit Decay and Quality in Postharvest Chinese Bayberries[J]. Food and Bioprocess Technology, 2016, 9(11):1825—1834.
[9] PANKAJ SK, BUENOF C, MISRA NN, et al. Applications of Cold Plasma Technology in Food Packaging[J].Trends in Food Science&Technology, 2014, 35(1):5—17.
[10] GRAVES DB. The Emerging Role of Reactive Oxygen and Nitrogen Species in Redox Biology and Some Implications for Plasma Applications to Medicine and Biology[J]. Journal of Physics D:Applied Physics, 2012,45(26):263001.
[11] XU Y, TIAN Y, MA R, et al. Effect of Plasma Activated Water on the Postharvest Quality of Button Mushrooms,Agaricus bisporus[J]. Food Chemistry, 2016, 197(Pt A):436—444.
[12] TIAN Y, MA R, ZHANG Q, et al. Assessment of the Physicochemical Properties and Biological Effects of Water Activated by Non-thermal Plasma Above and Beneath the Water Surface[J]. Plasma Processes and Polymers, 2015, 12(5):439—449.
[13]孙艳,张志伟,王世清.常压低温等离子体对黄瓜表面大肠杆菌杀菌效果及品质的影响[J].粮油食品科技, 2018, 26(1):61—67.SUN Yan, ZHANG Zhi-wei, WANG Shi-qing. Effect of Atmospheric Pressure Low Temperature Plasma on Sterilization Rate of Escherichia Coli on Sliced Cucumber Surface and Quality Attributes[J]. Science and Technology of Cereals, Oils and Foods, 2018, 26(1):61—67.
[14] GB 4789.2—2016,食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2—2016, Food Safety National Standards Food microbiology Testing Total Number of Bacterial Colonies[S].
[15]赵丽霞,张瑞峰,何静,等.质检辐照处理对竹材颜色的影响研究[J].林业科技通讯, 2015(12):53—56.ZHAO Li-xia, ZHANG Rui-feng, HE Jing, et al. Study on the Influence of Quality Inspection Irradiation on Bamboo Color[J]. Forest Science and Technology,2015(12):53—56.
[16]康孟利,叶珂欣,宣晓婷,等.鲜食马铃薯货架期与品质保持关键技术研究[J].食品研究与开发, 2017,38(22):213—218.KANG Meng-li, YE Ke-xin, XUAN Xiao-ting, et al.Study on Key Technology of Shelf Life and Quality Preservation of Fresh Potato[J]. Food Research and Development, 2017, 38(22):213—218.