AU2022341084A1 - Cold plasma sterilization and controlled atmosphere storage and preservation method for kiwi fruit - Google Patents
Cold plasma sterilization and controlled atmosphere storage and preservation method for kiwi fruit Download PDFInfo
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 86
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 86
- 238000003860 storage Methods 0.000 title claims abstract description 81
- 238000004320 controlled atmosphere Methods 0.000 title claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000005495 cold plasma Effects 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
- 239000007789 gas Substances 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 7
- 230000004888 barrier function Effects 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 230000005684 electric field Effects 0.000 claims description 3
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 239000002245 particle Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000009434 Actinidia chinensis Nutrition 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 238000009832 plasma treatment Methods 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003344 environmental pollutant Substances 0.000 description 2
- 230000017525 heat dissipation Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 231100000719 pollutant Toxicity 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013400 design of experiment Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A cold plasma sterilization and controlled atmosphere storage and
preservation method for kiwi fruits includes the following steps:
packaging kiwi fruits into a packaging box, performing cold plasma
5 sterilization on the kiwi fruits that is in the packaging box, and then
placing the packaging box with the kiwi fruits in a cold plasma
sterilization condition for atmosphere storage; wherein the cold plasma
can effectively delay bacterial reproduction, and the controlled
atmosphere storage can maintain fresh quality of the kiwi fruits during a
10 storage period thereof for prolonging the storage period; the present
disclosure reduces a total number of colonies from 5.23 log CFU • g-1 to
2.75 log CFU • g-1, and the total number of colonies is only 3.91 log
CFU • g- after being stored is for 56 days at the low-temperature of 1 C,
and can effectively maintain the fresh quality of the kiwi fruits.
Description
1. Technical Field
[0001] The present disclosure generally relates to the field of food
preservation, and especially relates to a cold plasma sterilization and controlled
atmosphere storage and preservation method for kiwi fruits.
2. Description of Related Art
[0002] Kiwi fruits are planted in China, with beautiful chromaticity, good
flavor and outstanding characteristics, and are an important source for increasing
incomes of farmers in main production areas. However, the kiwi fruit is easily
infected by microorganisms during cultivation, transportation and storage
processes, so that diseases such as canker diseases, black spot diseases and other
diseases are occurred. Meanwhile, by means of a single low-temperature
preservation storage method at present, the kiwi fruit has poor merchantability, a
long after-ripening period, a short taste appreciation period, and a plurality of
perishable fruits, which seriously restricts an industry development of the kiwi
fruits.
[0003] During the storage process of the kiwi fruits that have been packaged,
there are some problems such as the short storage period and perishable fruits
caused by microbial pollutions, at the same time, the quality of the kiwi fruits is changed along with activity changes of some endogenous enzymes in the storage process of the kiwi fruits. A preservation and safety quality control of fresh fruits and vegetables such as the kiwi fruits has become a bottleneck of the industrial development. Therefore, it is particularly important to optimize sterilization, storage and preservation technologies of the kiwi fruits.
[0004] At present, the current sterilization and preservation technical method
that is commonly used for food has some limitations in a practical application of
preserving the kiwi fruits: a conventional thermal sterilization mode can destroy
the quality of the kiwi fruits; a chemical preservation mode has problems of
chemical substance residue and edible safety; an ultra-high pressure sterilization
mode can't be applied in large-scale industry due to high costs and high technical
requirements. Therefore, with increasing demands of the kiwi fruits, it is
necessary to develop a new sterilization, storage and preservation method for the
kiwi fruits, to maintain the quality and a nutritional value of the kiwi fruits under
the premise of high-efficiency sterilization, and reduce energy consumption,
without the chemical residue and a temperature rise, which has become an
inevitable trend of industrial innovation and development.
[0005] The technical problems to be solved: in view of the shortcomings of the related art, the present disclosure provides a cold plasma sterilization and controlled atmosphere storage and preservation method for kiwi fruits which can solve problems that a low freshness of fruits is occurred in the conventional sterilization, storage and preservation method for the kiwi fruits.
[0006] The technical solution adopted for solving technical problems of the
present disclosure is: a cold plasma sterilization and controlled atmosphere storage
and preservation method for kiwi fruits includes the following steps:
[0007] step (1), packaging the kiwi fruits in a packaging box or a packaging
bag with a ventilation window;
[0008] step (2), placing the kiwi fruits that are packaged in the step (1)
between two dielectric barriers layers of a dielectric barrier discharge (DBD)
device, and performing cold plasma sterilization treatment under conditions of a
high voltage electric field with a working frequency of 50-150 Hz and a voltage of
100-160 kV;
[0009] step (3), storing the kiwi fruits that have been treated in the step (2) in
a storage warehouse for a week, wherein a storage temperature is 0-1 °C, and a
humidity is 85-95%;
[0010] step (4), after the kiwi fruits are stored for the week, opening the
ventilation window of the packaging box, adjusting the storage conditions of the
storage warehouse as follows: wherein the temperature is 0-1 °C, the humidity is
85-95%, and an 02 concentration of a gas condition is 1-2%, a C02 concentration
is 2-3%, and the storage is continued.
[0011] Wherein a treatment time of the DBD is 20-90 s, an interval time is
20-60 s, and the step (1) is repeated for 2-5 times.
[0012] Wherein the kiwi fruits are stored by the cold plasma sterilization and
controlled atmosphere storage method, and the gas that has been filled in the
storage warehouse can be at least one of oxygen, nitrogen and carbon dioxide.
[0013] The present disclosure provides the advantages as below: the cold
plasma sterilization and controlled atmosphere storage and preservation method
for the kiwi fruits of the present disclosure is provided that: the high-energy
electrons excited in the plasma collide with gas molecules to generate a plurality
of active particles such as charged particles, active oxygen, active nitrogen and
other active particles, which has an obvious effect on the preservation of the kiwi
fruits without secondary pollutants; the cold plasma can effectively prolong the
storage time of the kiwi fruits by inhibiting respiration, reducing pores and
keeping water content of fruits and vegetables. In a later storage process, the
controlled atmosphere storage mode can effectively maintain the fresh quality of
the kiwi fruits, reduce a decay rate of the kiwi fruits and obviously prolong the
storage period of the kiwi fruits, so that a shelf life of the kiwi fruits is prolonged.
The preservation method of the present disclosure does not use chemical reagents, has no chemical residues and has lower energy consumption.
[0014] In order to more clearly understand the technical solution hereinafter
in embodiments of the present disclosure, reference will now be made in detail to
embodiments, examples of which are illustrated in the accompanying drawings.
Obviously, the implementation embodiment in the description is a part of the
present disclosure implementation examples, rather than the implementation of all
embodiments, examples.
[0015] Therefore, the following detailed description of the embodiments of
the present disclosure is not intended to limit the scope of the present disclosure as
claimed, but only merely represents selected embodiments of the present disclosure.
According to the described exemplary embodiment of the present disclosure, all
other embodiments obtained by one of ordinary skill in the related art without the
need for a creative labor are within the protection scope of the present disclosure.
[0016] A cold plasma sterilization and controlled atmosphere storage and
preservation method for kiwi fruits in accordance with an embodiment of the
present disclosure includes the following steps:
[0017] step (1), packaging the kiwi fruits in a packaging box or a packaging
bag with a ventilation window;
[00181 step (2), placing the kiwi fruits that are packaged in the step (1)
between two dielectric barriers layers of a dielectric barrier discharge (DBD)
device, and performing cold plasma sterilization treatment under conditions of a
high voltage electric field with a working frequency of 50-150 Hz and a voltage of
100-160 kV;
[0019] step (3), storing the kiwi fruits that have been treated in the step (2) in
a storage warehouse for a week, wherein a storage temperature is 0-1 °C, and a
humidity is 85-95%; and
[0020] step (4), after the kiwi fruits are stored for the week, opening the
ventilation window of the packaging box, adjusting the storage conditions of the
storage warehouse as follows: wherein the temperature is 0-1 °C, the humidity is
85-95%, and an 02 concentration of a gas condition is 1-2%, a C02 concentration
is 2-3%, and the storage is continued.
[0021] Specifically, the high-energy electrons excited in the plasma collide
with gas molecules to generate a plurality of active particles such as charged
particles, active oxygen, active nitrogen and other active particles, which has an
obvious effect on the preservation of the kiwi fruits without secondary pollutants;
the cold plasma can effectively prolong the storage time of the kiwi fruits by
inhibiting respiration, reducing pores and keeping water content of fruits and
vegetables. In a later storage process, the controlled atmosphere storage mode can effectively maintain the fresh quality of the kiwi fruits, reduce a decay rate of the kiwi fruits and obviously prolong the storage period of the kiwi fruits, so that a shelf life of the kiwi fruits is prolonged. The preservation method of the present disclosure does not use chemical reagents, has no chemical residues and has lower energy consumption.
[0022] Optionally, a treatment time of the DBD is 20-90 s, an interval time is
20-60 s, and the step (1) is repeated for 2-5 times.
[0023] Optionally, the kiwi fruits are stored by the cold plasma sterilization
and controlled atmosphere storage method, and the gas that has been filled in the
storage warehouse can be at least one of oxygen, nitrogen and carbon dioxide.
[0024] Specifically, the method of the present disclosure is configured to
adjust a proportion of ambient gas components, inhibit respiration of the kiwi fruits
and delay metabolism of the kiwi fruits, thereby maintaining the quality of the kiwi
fruits and prolonging the storage period of the kiwi fruits.
[0025] 1, a test for influences of the cold plasma sterilization and controlled
atmosphere storage on the quality of the kiwi fruits
[0026] 1.1 design of experiment
[0027] Setting up seven treatment groups, each group having six fruits, to
perform the same sample pretreatment on the seven treatment groups of the fruits.
Wherein a CK treatment group is a blank group, all of a 120 kV treatment group, a
140 kV treatment group and a 160 kV treatment group are comparative example
groups, and all of a 120 kV and controlled atmosphere group, a 140 kV and
controlled atmosphere group, and a 160 kV and controlled atmosphere group are
embodiment groups, specific operation steps of the three groups are as follows:
[0028] the embodiment group
[0029] Step (1), performing sample pretreatment: performing air-tight
packaging on the kiwi fruits that have been spread airing and heat dissipation in
packaging boxes by a practical packaging machine, wherein each packaging box is
configured to received six kiwi fruits therein.
[0030] Step (2), performing sterilization treatment: and then, placing the
packaging box between the two electrodes of the DBD, adjusting a distance
between the two electrodes to 7 cm, and performing the plasma cold sterilization
treatment under conditions of a room temperature and a relative humidity of 5 0 ~ 80
RH, with a treatment frequency of 50 Hz, a treatment voltage of 120 kV, 140 kV, %
160 kV, respectively, a treatment time of 90 s, an interval of 30 s, and repeating the
step (2) 3 times.
[0031] Step (3), performing controlled atmosphere storage: a storage
temperature of samples treated by the DBD is 1±0.5 °C, the humidity is 90%, and
02 concentration and C02 concentration of the gas conditions are 2% and 3%,
respectively.
[0032] The comparative example group
[0033] Step (1), performing sample pretreatment: performing air-tight
packaging on the kiwi fruits that have been spread airing and heat dissipation in
packaging boxes by a practical packaging machine, wherein each packaging box is
configured to receive six kiwi fruits therein.
[0034] Step (2), performing sterilization treatment: and then, placing the
packaging box between the two dielectric barriers layers of the DBD, adjusting a
distance between the two electrodes to 7 cm, and performing the plasma cold
sterilization treatment under conditions of a room temperature and a relative
humidity of 50~80% RH, with a treatment frequency of 50 Hz, a treatment voltage
of 120 kV, 140 kV, 160 kV, respectively, a treatment time of 90 s, an interval of 30
s, and repeating the step (2) 3 times.
[0035] Step (3) performing low temperature storage: the storage temperature
is 1±0.5 °C and the humidity is 90%.
[0036] The blank group
[0037] Only performing sample pretreatment, rather than performing the cold
plasma sterilization, and the cold plasma sterilization storage is occurred in the
later storage process. Other conditions are the same as that of the comparative
example group.
[0038] 1.2 a detection method and an index
[00391 With reference to GB4789.2-2016 "Microbiological examination of
food determination of total bacterial count", the total bacterial count (log CFU • g-1)
of each group at different storage times is tested, and results are shown in table 1
below.
[0040] Detecting changes of quality indexes of each group after the
controlled atmosphere storage is performed. The quality indexes that have been
set are respectively as follows: a pulp hardness (kgf), a core hardness (kgf), a
comprehensive chromaticity of the kiwi fruits (h°), a soluble solid content (%), and
a titratable acid content (%). The results are shown in tables 2-6, respectively.
[0041] 1.3 Test results
[0042] Table 1 Changes of a total bacterial count of the kiwi fruits (log
CFU-g-l)
120 kV+ 140kV+ 160 kV+ Storage CK 120 kV 140kV 160 kV controlled controlled controlled time/Week atmosphere atmosphere atmosphere
0 5.23±0.33 4.37±0.35 4.21+0.88 2.60±0.52 4.50±0.12 4.30±0.23 2.75±0.20
2 5.23±0.33 5.36±0.23 4.09±0.40 4.55±0.34 4.45±0.23 4.45±0.15 3.12±0.12
4 5.66±0.06 5.70±0.15 5.54±0.13 4.97±0.16 4.38±0.14 4.55±0.21 3.64±0.21
6 6.06±0.08 5.81±0.08 5.70±0.42 5.16±0.10 4.92±0.09 4.64±0.17 3.01±0.18
8 6.29±0.04 5.85±0.01 5.79±0.05 5.59±0.06 5.03±0.19 4.72±0.11 3.91±0.10
[0043] Table 2 Changes of the pulp hardness (kgf) of the kiwi fruits
Storage 120 kV+ 140kV+ 160 kV+
time CK 120 kV 140kV 160 kV controlled controlled controlled
/Week atmosphere atmosphere atmosphere
0 5.34±0.40 5.38±0.53 5.29±0.41 5.54±0.67 5.42±0.58 5.35±0.84 5.62±0.78
2 4.32±1.46 4.40±1.12 4.28±0.83 4.65±0.88 4.53±0.49 4.35±0.65 4.72±0.77
4 2.23±1.26 3.65±1.36 2.79±1.39 3.46±1.60 3.84±0.48 4.01±0.52 4.50±0.48
6 0.94±0.46 1.78±0.87 1.76±0.88 2.13±1.14 2.54±0.62 3.54±0.60 3.66±0.48
8 0.60±0.19 0.69±0.29 0.83±0.38 1.10±0.71 2.01±0.34 2.87±0.58 2.93±0.40
[0044] Table 3 Changes of the core hardness (kgf) of the kiwi fruits
120 kV+ 140kV+ 160 kV+ Storage time CK 120 kV 140kV 160 kV controlled controlled controlled /Week atmosphere atmosphere atmosphere
0 6.21±1.07 6.48±0.88 6.40±1.04 6.76±1.06 6.50±0.85 6.42±0.79 6.66±0.88
2 5.42±1.23 5.44±1.06 5.56±0.97 5.50±0.72 5.51±0.76 5.62±0.75 5.53±0.68
4 4.63±0.92 4.74±0.83 4.55±1.13 4.31±0.83 4.89±0.54 5.21±0.52 5.12±0.51
6 2.99±0.64 3.34±0.83 3.19±0.80 2.89±1.09 3.89±0.56 4.01±0.60 4.12±0.59
8 2.35±0.59 2.45±0.91 2.11±0.63 2.13±0.58 3.12±0.40 3.77±0.38 3.68±0.45
[0045] Table 4 Changes of the comprehensive chromaticity (h°) of the kiwi
fruits
120 kV+ 140kV+ 160 kV+ Storage time CK 120 kV 140kV 160 kV controlled controlled controlled /Week atmosphere atmosphere atmosphere
0 106.55±3.42 104.81±3.93 103.13±3.51 106.66±3.91 104.58±1.21 105.62±2.01 106.00±1.06
2 105.00±4.05 104.43±3.47 104.93±3.54 105.08±2.89 105.12±2.54 105.43±2.63 105.69±2.94
4 103.24±1.92 103.67±2.83 104.40+1.93 104.55±3.01 104.89±2.89 104.93±2.88 105.03±3.01
6 102.27±2.20 102.51±2.28 103.61±2.57 103.98±3.50 103.28±1.90 102.15±1.58 103.33±1.65
8 101.97±2.05 101.62±2.84 102.27±3.32 102.82±3.24 102.19±2.50 101.89±1.85 102.68±2.20
[0046] Table 5 Changes of the soluble solid content (%) of the kiwi fruits
120kV+ 140kV+ 160kV+ Storage time CK 120 kV 140 kV 160 kV controlled controlled controlled /Week atmosphere atmosphere atmosphere
0 7.6+1.85 8.9±1.17 9.3±1.02 8.4+1.05 9.1+1.01 9.2+0.98 9.2+0.89
2 12.2±1.20 12.1±1.41 12.2±0.84 11.6±0.90 12.2±0.82 12.8±0.78 12.6±0.68
4 13.9±1.15 13.5±1.04 14.2±1.02 13.5±1.31 14.3±0.78 14.5±1.20 14.6±0.88
6 15.6±0.88 14.8±1.77 15.0±1.45 14.4±1.47 15.2±0.54 15.3±0.68 15.6±0.70
8 16.8±0.54 16.3±0.33 16.0+0.57 15.5±1.05 16.9±0.65 17.0+0.77 17.2±0.86
[0047] Table 6 Changes of the titratable acid content (%) of the kiwi fruits
120kV+ 140kV+ 160kV+ Storage time CK 120 kV 140 kV 160 kV controlled controlled controlled /Week atmosphere atmosphere atmosphere
0 1.71±0.14 1.65±0.16 1.63±0.08 1.63±0.12 1.62±0.13 1.63±0.15 1.63±0.12
2 1.60±0.11 1.48±0.20 1.49±0.18 1.53±0.16 1.47±0.20 1.45±0.18 1.50+0.15
4 1.18±0.46 1.49±0.19 1.30+0.20 1.41±0.23 1.38±0.12 1.35±0.15 1.40+0.14
6 0.89±0.15 1.04±0.27 1.02±0.26 1.11±0.25 1.09±0.10 1.01±0.12 1.05±0.08
8 0.89±0.09 1.04±0.25 1.02±0.19 1.11±0.33 1.15±0.09 1.20+0.13 1.23±0.05
[0048] 1.4 analysis of results
[0049] Referring to table 1, it can be seen from a comparison between the
blank group and the comparative example group, for example, by comparing the
CK group and the 120 kV+controlled atmosphere group, the total number of
bacterial colonies in the comparative example group after performing the cold
plasma sterilization treatment is lower than that of the blank group without being
subjected to the DBD, which shows that active substances that have been generated
after performing DBD can effectively inhibit microbial proliferation on surfaces of the kiwi fruits and reduce the number of bacteria of the kiwi fruits.
[0050] It can be seen from the comparison between the comparative example
group and the embodiment group, for example, the 120 kV group is compared with
the 120 kV+controlled atmosphere group, the total number of colonies of the
embodiment group that have been subjected to the controlled atmosphere storage is
lower than that of the comparative example group without being subjected to the
controlled atmosphere storage, and therefore, the controlled atmosphere storage
can further delay a growth of bacteria on the fruit surface and reduce the total
number of colonies. At the same time, referring to tables 2-6, by comparing the
comparative example group with the embodiment group, the further embodiment
group of controlled atmosphere storage is superior to the comparative example
group in parameters of the core hardness, the comprehensive chromaticity, the
soluble solid content and the titratable acid content, which can be indicated that the
controlled atmosphere storage of the present disclosure can further delay the
ripening of the kiwi fruits.
[0051] As shown in table 1, for the embodiment group that has been
performed the cold plasma and controlled atmosphere storage, the total number of
microorganisms on the surface of the kiwi fruits is significantly reduced by the 120
kV+controlled atmosphere group, the 140 kV+controlled atmosphere group and
the 160 kV+controlled atmosphere group. With the increase of the storage time, the total number of microorganisms in each group is shown with a rising trend after being stored for 8 weeks, however, the total number of colonies in the 160 kV+controlled atmosphere group is 3.91 ±0.10 log CFU/g, which is compared with the 120 kV+controlled atmosphere group and the 140 kV+controlled atmosphere group, the total number of colonies is the lowest. The higher a visible voltage is, the slower a growth speed of colonies is; it is shown that the total number of bacterial colonies on the surface of the kiwi fruits can be effectively controlled and a quality guarantee period of the kiwi fruits can be prolonged by selecting a proper voltage condition for sterilization and preservation.
[0052] As shown in table 3, the pulp hardness of the kiwi fruits subjected to
the controlled atmosphere storage after performing the cold plasma treatment is not
significantly decreased (p>0.05). During storage, the hardness of the kiwi fruits
decreases with the increase of storage time, but the pulp hardness of the
embodiment group that has been performed the cold plasma treatment and
controlled atmosphere storage is greater than that of the CK group during storage.
The pulp hardness of the CK group is 0.60 kgf when it is stored up to the eighth
week, and the hardness of each group is 2.01 kgf, 2.87 kgf and 2.93 kgf,
respectively.
[0053] Referring to tables 4-7, in the embodiment group, there are no
significant changes in the core hardness, the comprehensive chromaticity h°, the soluble solid content and the titratable acid content of the kiwi fruits in each group
(p>0.05), which indicates that the cold plasma treatment and controlled atmosphere
storage can delay the ripening of the kiwi fruits and effectively prolong the shelf
life of the kiwi fruits.
[0054] In conclusion, the cold plasma sterilization and controlled atmosphere
storage and preservation method of the present disclosure can have a good
sterilization and preservation effect on fresh foods such as the kiwi fruit, delay the
growth rate of the total number of microorganisms and reduce the total number of
bacterial colonies of the fruit. At the same time, by using the controlled atmosphere
storage mode, the core hardness, the comprehensive chromaticity h°, the soluble
solid content and the titratable acid content of the kiwi fruits are not obviously
changed during the storage period of the kiwi fruits, the storage period is obviously
prolonged, and the shelf life of the kiwi fruits is prolonged.
[0055] Although the features and elements of the present disclosure are
described as embodiments in particular combinations, each feature or element can
be used alone or in other various combinations within the principles of the present
disclosure to the full extent indicated by the broad general meaning of the terms in
which the appended claims are expressed.
Claims (3)
1. A cold plasma sterilization and controlled atmosphere storage and preservation
method for kiwi fruits comprising the following steps:
step (1), packaging the kiwi fruits in a packaging box or a packaging bag with a
ventilation window;
step (2), placing the kiwi fruits that are packaged in the step (1) between two
dielectric barriers layers of a dielectric barrier discharge (DBD) device, and
performing cold plasma sterilization treatment under conditions of a high
voltage electric field with a working frequency of 50-150 Hz and a voltage of
100-160 kV;
step (3), storing the kiwi fruits that have been treated in the step (2) in a storage
warehouse for a week, wherein a storage temperature is 0-1 °C, and a humidity
is 85-95%; and
step (4), after the kiwi fruits are stored for the week, opening the ventilation
window of the packaging box, adjusting the storage conditions of the storage
warehouse as follows: wherein the temperature is 0-1 °C, the humidity is
85-95%, and an 02 concentration of a gas condition is 1-2%, a
C02 concentration is 2-3%, and the storage is continued.
2. The method as claimed in claim 1, wherein a treatment time of the DBD is
20-90 s, an interval time is 20-60 s, and the step (1) is repeated for 2-5 times.
3. The method as claimed in claim 1, wherein the kiwi fruits are stored by the
cold plasma sterilization and controlled atmosphere storage method, and the
gas that has been filled in the storage warehouse can be at least one of oxygen,
nitrogen and carbon dioxide.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210825638.3 | 2022-07-14 | ||
| CN202210825638.3A CN115136979A (en) | 2022-07-14 | 2022-07-14 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
| PCT/CN2022/125038 WO2024011775A1 (en) | 2022-07-14 | 2022-10-13 | Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2022341084A1 true AU2022341084A1 (en) | 2024-02-01 |
Family
ID=83411680
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2022341084A Pending AU2022341084A1 (en) | 2022-07-14 | 2022-10-13 | Cold plasma sterilization and controlled atmosphere storage and preservation method for kiwi fruit |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN115136979A (en) |
| AU (1) | AU2022341084A1 (en) |
| WO (1) | WO2024011775A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115136979A (en) * | 2022-07-14 | 2022-10-04 | 四川省农业科学院农产品加工研究所 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238665B (en) * | 2013-05-21 | 2014-09-10 | 中国科学院植物研究所 | Preservation method of red-pulp kiwi fruit |
| CN103931750B (en) * | 2014-04-15 | 2016-06-15 | 四川省农业科学院农产品加工研究所 | A kind of storage in controlled atmosphere method of red meat Kiwifruit |
| CN107156279A (en) * | 2017-04-19 | 2017-09-15 | 华南理工大学 | A kind of fresh-keeping of vegetables method and device |
| CN108056156A (en) * | 2017-11-20 | 2018-05-22 | 北京福瑞通科技有限公司 | A kind of air regulating fresh-keeping method of Kiwi berry |
| CN113446801B (en) * | 2020-03-24 | 2022-09-16 | 合肥华凌股份有限公司 | Controlled atmosphere preservation device, fruit and vegetable preservation method based on refrigerator, controller and refrigerator |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
| CN112586555B (en) * | 2020-12-04 | 2022-05-03 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
| CN115136979A (en) * | 2022-07-14 | 2022-10-04 | 四川省农业科学院农产品加工研究所 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
-
2022
- 2022-07-14 CN CN202210825638.3A patent/CN115136979A/en active Pending
- 2022-10-13 WO PCT/CN2022/125038 patent/WO2024011775A1/en unknown
- 2022-10-13 AU AU2022341084A patent/AU2022341084A1/en active Pending
Also Published As
| Publication number | Publication date |
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| CN115136979A (en) | 2022-10-04 |
| WO2024011775A1 (en) | 2024-01-18 |
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