微孔包装结合低温等离子体冷杀菌对香椿货架期品质的影响
目的 探讨微孔包装与低温等离子体冷杀菌对香椿货架期品质的影响。方法 分别采用微孔包装(孔径: 100 μm、孔数量: 11)、低温等离子体冷杀菌(处理电压: 45 kV、处理时间50 s、处理极距60 mm)与复合处理对货架温度10 ℃, 相对湿度75%条件下的香椿失重率、腐烂率、感官评分、外观色泽、呼吸速率、嫩茎剪切力、电子鼻嗅感特性及亚硝酸盐含量的影响。结果 微孔包装与冷杀菌复合处理能明显延缓香椿的质量损失, 抑制a值的下降和嫩茎剪切力的增加, 微孔包装能够延缓香椿腐烂率上升, 保持较高的感官评分, 减缓亚硝酸盐含量的上升, 主成分分析结果表明方差贡献率达95.28%, 贮藏8 d的不同处理的香椿被明显区分, 在同时分析贮藏时间和不同处理2个变量时, 线性判别分析的总贡献率只有60.73%。结论 微孔包装和低温等离子体冷杀菌复合处理可延缓香椿的品质劣变, 保持良好的外观品质和风味, 维持其4~6 d的货架期。
Objective To study the effect of microporous packaging and cold plasma sterilization on the shelf life qualities of Toona sinensis. Methods Microporous packaging (aperture: 100 μm, number of pores: 11), low-temperature plasma cold sterilization (processing voltage: 45 kV, processing time: 50 s, processing electrode distance: 60 mm) and composite treatment were respectively used to treat the Toona sinensis, and the weight loss rate, rotting rate, sensory score, appearance color, respiratory rate, young stem shear force, electronic nose olfactory characteristics and nitrite of Toona sinensis were measured under the condition of shelf temperature of 10 ℃ and relative humidity of 75%. Results The composite treatment of microporous packaging and cold sterilization could significantly delay the quality loss of Chinese toon, increase the young stem shear force, inhibit the decline of a value, delay the increase of decay rate, maintain a high sensory score, and slow down the rise of nitrite content. The results of principal component analysis showed that the contribution rate of principal component variance was 95.28%, and Toona sinensis treated with different treatments for 8 d was obviously distinguished. The total contribution rate of linear discriminant analysis was only 60.73% when analyzing the 2 variables of storage time and different treatments at the same time. Conclusion The composite treatment of microporous packaging and cold plasma sterilization can delay the quality deterioration of Toona sinensis, maintain its good appearance qualities and flavor and maintain its shelf life of 4–6 d.
标题：微孔包装结合低温等离子体冷杀菌对香椿货架期品质的影响
英文标题：Effect of microporous packaging combined with cold plasma sterilization on shelf life qualities of Toona sinensis
作者：
马佳佳 苏州市农业科学院
黄桂丽 苏州市农业科学院
隋思瑶 苏州市农业科学院
孙灵湘 苏州市农业科学院
李家政 国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室
张鹏 国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室
王毓宁 苏州市农业科学院
中文关键词:微孔包装,低温等离子体冷杀菌,香椿,货架期品质,
英文关键词:microporous packaging,cold plasma sterilization,Toona sinensis,shelf-life quality,
发表日期：2020-05-09
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