WO2024011775A1 - Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage - Google Patents

Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage Download PDF

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WO2024011775A1
WO2024011775A1 PCT/CN2022/125038 CN2022125038W WO2024011775A1 WO 2024011775 A1 WO2024011775 A1 WO 2024011775A1 CN 2022125038 W CN2022125038 W CN 2022125038W WO 2024011775 A1 WO2024011775 A1 WO 2024011775A1
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storage
controlled atmosphere
low
kiwi fruit
cold sterilization
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PCT/CN2022/125038
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French (fr)
Chinese (zh)
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李华佳
潘翠萍
王艺月
袁怀瑜
朱永清
宋永程
李可
廖茂雯
林籽汐
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四川省农业科学院农产品加工研究所
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Priority to AU2022341084A priority Critical patent/AU2022341084B2/en
Publication of WO2024011775A1 publication Critical patent/WO2024011775A1/en

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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

Definitions

  • the invention relates to the field of food preservation, specifically a method for kiwi fruit low-temperature plasma cold sterilization and controlled atmosphere storage and preservation.
  • Kiwi fruit is a widely planted fruit in my country. It has beautiful color, good flavor and outstanding characteristics. It is an important source of income for farmers in main producing areas.
  • kiwifruit is susceptible to microbial infection during cultivation, transportation, and storage, leading to canker, black spot and other diseases.
  • relying on the current single low-temperature preservation and storage method makes kiwi fruit have poor commercial properties, a long after-ripening period, a short tasting period, and many rotten fruits, which seriously restricts the development of the kiwi fruit industry.
  • kiwifruit During the post-picking and storage process of kiwifruit, there are problems such as short storage period and perishable fruit due to microbial contamination. At the same time, kiwifruit is accompanied by changes in the activity of some endogenous enzymes during the storage process, resulting in changes in kiwifruit quality. The preservation and safety and quality control of fresh fruits and vegetables such as kiwi fruit have become bottlenecks in industrial development. Therefore, it is particularly important to optimize the sterilization, storage and preservation technology of kiwi fruit.
  • the present invention provides a low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwi fruit.
  • a method for low-temperature plasma cold sterilization and controlled atmosphere storage and preservation of kiwi fruit including the following steps:
  • step (1) Place the kiwi fruit packaged in step (1) between the two electrodes of the DBD low-temperature plasma cold sterilization device, and perform cold sterilization treatment under high-voltage electric field conditions with an operating frequency of 50 to 150 Hz and a voltage of 100 to 160 kV. ;
  • step (3) Store the kiwi fruit processed in step (2) in a warehouse for one week at a storage temperature of 0 to 1°C and a humidity of 85 to 95%;
  • DBD low-temperature plasma cold sterilization treatment time is 20-90s, interval time is 20-60s, repeated 2-5 times.
  • the kiwi fruit is stored using a low-temperature controlled atmosphere method, and the gas filled can be at least one of oxygen, nitrogen and carbon dioxide.
  • low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwifruit provided by the invention, high-energy electrons excited in the plasma collide with gas molecules to produce various active particles such as charged particles, active oxygen, and reactive nitrogen, which has obvious effects on the preservation of kiwifruit.
  • the low-temperature plasma effectively extends the storage time of kiwi fruit by inhibiting respiration, shrinking pores, and maintaining moisture in fruits and vegetables.
  • controlled atmosphere storage can effectively maintain the fresh quality of kiwi fruit, reduce the rot rate of kiwi fruit, significantly extend its storage period, and thus extend the shelf life of kiwi fruit.
  • This preservation method does not use chemical reagents, has no chemical residues, and has low energy consumption.
  • a method for low-temperature plasma cold sterilization and controlled atmosphere storage and preservation of kiwi fruit including the following steps:
  • step (1) Place the kiwi fruit packaged in step (1) between the two electrodes of the DBD low-temperature plasma cold sterilization device, and perform cold sterilization treatment under high-voltage electric field conditions with an operating frequency of 50 to 150 Hz and a voltage of 100 to 160 kV. ;
  • step (3) Store the kiwi fruit processed in step (2) in a storage warehouse for one week at a storage temperature of 0 to 1°C and a humidity of 85 to 95%;
  • the high-energy electrons excited in the plasma collide with gas molecules to produce various active particles such as charged particles, reactive oxygen species, and reactive nitrogen, which have obvious effects on the preservation of kiwi fruit without secondary pollutants; low-temperature plasma inhibits It can effectively extend the storage time of kiwi fruit by breathing, narrowing stomata, and maintaining moisture in fruits and vegetables.
  • controlled atmosphere storage can further delay the reproduction of bacteria on the fruit surface, effectively maintain the fresh quality of kiwifruit, reduce the rot rate of kiwifruit, significantly extend its storage period, and thus extend the shelf life of kiwifruit.
  • This method does not use chemical reagents, has no chemical residues, and has low energy consumption.
  • DBD low-temperature plasma cold sterilization treatment time is 20-90s, interval time is 20-60s, repeated 2-5 times.
  • the kiwi fruit is stored using a low-temperature controlled atmosphere method, and the gas filled can be at least one of oxygen, nitrogen and carbon dioxide.
  • the proportion of environmental gas components is adjusted to inhibit the respiration of kiwi fruit and delay metabolism, thereby maintaining the quality of the fruit and extending its storage period.
  • each group has 6 fruits, and perform the same sample pretreatment.
  • the CK treatment group is a blank group, 120kV, 140kV, 160
  • the kV treatment group is a comparative example, 120 kV + controlled atmosphere, 140kV + controlled atmosphere , 160 kV + controlled atmosphere are the embodiment group.
  • the specific operation steps for the three groups are as follows:
  • Sample pretreatment The kiwi fruits that have been spread out to dissipate heat are air-sealed and packaged in a packaging machine. There are 6 fruits in each box.
  • (2) Sterilization treatment Then put the packaging box between the two electrodes of the DBD low-temperature plasma sterilization device, adjust the distance between the two electrode plates to 7cm, and perform plasma cooling at room temperature and relative humidity of 50 ⁇ 80%RH.
  • the treatment frequency was 50 Hz
  • the treatment voltages were 120, 140, and 160 kV
  • the treatment time was 90 s
  • the interval was 30 s, repeated three times.
  • Controlled atmosphere storage The storage temperature of samples treated by DBD plasma is 1 ⁇ 0.5°C, the humidity is 90%, and the gas conditions are O2 concentration 2% and CO2 concentration 3%.
  • Sample pretreatment The kiwi fruits that have been spread out to dissipate heat are air-sealed and packaged in a packaging machine. There are 6 fruits in each box.
  • (2) Sterilization treatment Then put the packaging box between the two electrodes of the DBD low-temperature plasma sterilization device, adjust the distance between the two electrode plates to 7cm, and perform plasma cooling at room temperature and relative humidity of 50 ⁇ 80%RH.
  • the treatment frequency was 50 Hz
  • the treatment voltages were 120, 140, and 160 kV
  • the treatment time was 90 s
  • the interval was 30 s, repeated three times.
  • the set quality indicators were: pulp hardness (kgf), core hardness (kgf), kiwi fruit h°, soluble solids content (%), titratable acid Content (%), the results are shown in Table 2, Table 3, Table 4, Table 5 and Table 6 respectively.
  • the comparative example group and the embodiment group for example, the 120 kV group and the 120 kV group Compared with the kV + controlled atmosphere group, the total number of bacterial colonies in the example group that underwent controlled atmosphere storage was lower than that in the comparative group that did not undergo controlled atmosphere storage. It can be seen that controlled atmosphere storage can further delay the reproduction of bacteria on the fruit surface and reduce the total number of bacterial colonies. .
  • the further example group of controlled atmosphere storage has parameters such as core hardness, comprehensive color h° value, soluble solids and titratable acid. above, all performed better than the comparative group, indicating that the controlled atmosphere storage involved in the present invention can further delay the ripening of kiwi fruit.
  • the hardness of kiwi fruit pulp stored in controlled atmosphere after DBD plasma treatment did not significantly decrease (p>0.05).
  • the hardness of kiwi fruit decreased with the extension of storage time, but the DBD plasma treatment synergistically
  • the pulp hardness of the controlled atmosphere storage group was greater than that of the blank CK group.
  • the pulp hardness of the CK group was 0.60 kgf, and the hardness of each group in the Example was 2.01, 2.87, and 2.93 kgf respectively.
  • the low-temperature plasma cold sterilization combined with controlled atmosphere storage and preservation method has a good sterilization and preservation effect on kiwi fruit and other fresh foods, slowing down the growth rate of the total number of microorganisms and reducing the total number of colonies of the fruit.
  • the controlled atmosphere storage used so that during the storage period of kiwi fruit, there is no significant change in core hardness, comprehensive color h° value, soluble solids and titratable acid, which significantly extends its storage period, thereby extending the shelf life of kiwi fruit.

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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 kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage. The method comprises: packaging kiwi in a packaging box, and subjecting same to DBD cold sterilization and then low-temperature controlled atmosphere storage; DBD cold sterilization effectively delays bacterial reproduction, and controlled atmosphere storage maintains the fresh quality of the kiwi during a storage period, thereby prolonging the storage period thereof. The present method not only effectively suppresses the number of microorganisms on the surface of fresh kiwi fruit, but also involves no temperature increase in the sterilization process, effectively improves safety and perceived freshness and quality during the storage period, and helps prolong shelf life.

Description

猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法Low-temperature plasma cold sterilization combined with controlled atmosphere storage and preservation method of kiwi fruit 技术领域Technical field
本发明涉及食品保鲜领域，具体为猕猴桃低温等离子体冷杀菌协同气调贮藏保鲜方法。The invention relates to the field of food preservation, specifically a method for kiwi fruit low-temperature plasma cold sterilization and controlled atmosphere storage and preservation.
背景技术Background technique
猕猴桃是我国种植较多的水果，其色泽美、风味佳，具有突出的特色，是主产区农民增收的重要来源。但猕猴桃在栽培、运输、贮藏过程中易受微生物的侵染，导致溃疡病、黑斑病等病害。同时，依靠目前单一的低温保鲜贮藏办法，使得猕猴桃果实的商品性差、后熟期长、赏味期短、腐烂果较多，严重制约了猕猴桃产业的发展。Kiwi fruit is a widely planted fruit in my country. It has beautiful color, good flavor and outstanding characteristics. It is an important source of income for farmers in main producing areas. However, kiwifruit is susceptible to microbial infection during cultivation, transportation, and storage, leading to canker, black spot and other diseases. At the same time, relying on the current single low-temperature preservation and storage method makes kiwi fruit have poor commercial properties, a long after-ripening period, a short tasting period, and many rotten fruits, which seriously restricts the development of the kiwi fruit industry.
猕猴桃在采摘后贮藏过程中存在因微生物污染而导致的贮藏期较短、果实易腐烂等问题，同时，猕猴桃在贮藏过程中伴随着一些内源酶活力变化，导致了猕猴桃品质变化。猕猴桃等生鲜果蔬的保鲜及安全品质控制成为产业发展的瓶颈问题。因此，优化猕猴桃的杀菌、贮藏保鲜技术显得尤为重要。During the post-picking and storage process of kiwifruit, there are problems such as short storage period and perishable fruit due to microbial contamination. At the same time, kiwifruit is accompanied by changes in the activity of some endogenous enzymes during the storage process, resulting in changes in kiwifruit quality. The preservation and safety and quality control of fresh fruits and vegetables such as kiwi fruit have become bottlenecks in industrial development. Therefore, it is particularly important to optimize the sterilization, storage and preservation technology of kiwi fruit.
技术问题technical problem
目前食品常用的杀菌保鲜技术方法在保存猕猴桃的实际应用中均存在一定的局限性：传统的热杀菌方式会破坏猕猴桃的品质；化学保鲜存在化学物质残留和食用安全等问题；超高压等杀菌方式由于设备成本高、技术要求高，不能规模化工业应用。因此，在对猕猴桃需求量日益增加的今天，需要开发一种新型的猕猴桃杀菌及贮藏保鲜方法，在高效杀菌的前提下保持猕猴桃的品质和营养价值，并且降低能耗、无化学残留和温升，成为产业创新发展的必然趋势。Currently, the sterilization and preservation techniques commonly used in food have certain limitations in the practical application of preserving kiwi fruit: traditional thermal sterilization methods will destroy the quality of kiwi fruits; chemical preservation has problems such as chemical residues and food safety; sterilization methods such as ultra-high pressure Due to the high equipment cost and high technical requirements, large-scale industrial application is not possible. Therefore, with the increasing demand for kiwi fruit today, it is necessary to develop a new method of sterilization and storage of kiwi fruit, which can maintain the quality and nutritional value of kiwi fruit under the premise of efficient sterilization, and reduce energy consumption, no chemical residues and temperature rise. , becoming an inevitable trend in industrial innovation and development.
为了解决现有猕猴桃杀菌及贮藏保鲜方法对果实的保鲜度低的问题，本发明提供一种猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法。In order to solve the problem that existing kiwi fruit sterilization and storage and preservation methods have low fruit freshness preservation, the present invention provides a low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwi fruit.
技术解决方案Technical solutions
本发明为了实现上述目的具体采用以下技术方案：In order to achieve the above object, the present invention specifically adopts the following technical solutions:
一种猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法，包括以下步骤：A method for low-temperature plasma cold sterilization and controlled atmosphere storage and preservation of kiwi fruit, including the following steps:
（1）将猕猴桃放入带有透气窗的包装盒或包装袋中包装；(1) Pack the kiwi fruit in a box or bag with a breathable window;
（2）将步骤（1）包装后的猕猴桃放置在DBD低温等离子体冷杀菌装置的两个电极之间，在工作频率50～150 Hz、电压100～160 kV的高压电场条件下进行冷杀菌处理；(2) Place the kiwi fruit packaged in step (1) between the two electrodes of the DBD low-temperature plasma cold sterilization device, and perform cold sterilization treatment under high-voltage electric field conditions with an operating frequency of 50 to 150 Hz and a voltage of 100 to 160 kV. ;
（3）将步骤（2）处理后的猕猴桃置于库中贮藏一周，贮藏温度为0～1℃、湿度为85～95%；(3) Store the kiwi fruit processed in step (2) in a warehouse for one week at a storage temperature of 0 to 1°C and a humidity of 85 to 95%;
（4）贮藏一周后打开包装盒上的透气窗，调节贮藏库的贮藏条件为：温度0～1℃、湿度85～95%，气体条件为 O 2浓度1～2%，CO 2浓度2～3%，继续贮藏。 (4) After one week of storage, open the ventilation window on the packaging box and adjust the storage conditions of the storage warehouse to: temperature 0~1℃, humidity 85~95%, gas conditions: O2 concentration 1~2%, CO2 concentration 2~ 3%, continue to store.
可选的，DBD低温等离子体冷杀菌的处理时间为20～90s、间隔时间20～60s，重复2～5次。Optional, DBD low-temperature plasma cold sterilization treatment time is 20-90s, interval time is 20-60s, repeated 2-5 times.
可选的，所述的猕猴桃采用低温气调贮藏方法，充入的气体可采用氧气、氮气和二氧化碳中的至少一种。Optionally, the kiwi fruit is stored using a low-temperature controlled atmosphere method, and the gas filled can be at least one of oxygen, nitrogen and carbon dioxide.
有益效果beneficial effects
本发明提供的猕猴桃低温等离子体冷杀菌协同气调贮藏保鲜方法，等离子体中激发出的高能电子与气体分子碰撞，产生带电粒子、活性氧、活性氮等多种活性粒子，对猕猴桃保鲜具有明显效果，且无次生污染物；低温等离子体通过抑制呼吸、缩小气孔、保持果蔬水分等作用，有效延长了猕猴桃贮藏时间。在后期的贮藏过程中，气调贮藏能够有效保持猕猴桃的生鲜品质，降低了猕猴桃的腐烂率，显著延长其贮藏期，从而延长了猕猴桃的货架期。本保鲜方法未使用化学试剂，没有化学残留，同时能耗较低。In the low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwifruit provided by the invention, high-energy electrons excited in the plasma collide with gas molecules to produce various active particles such as charged particles, active oxygen, and reactive nitrogen, which has obvious effects on the preservation of kiwifruit. The low-temperature plasma effectively extends the storage time of kiwi fruit by inhibiting respiration, shrinking pores, and maintaining moisture in fruits and vegetables. In the later storage process, controlled atmosphere storage can effectively maintain the fresh quality of kiwi fruit, reduce the rot rate of kiwi fruit, significantly extend its storage period, and thus extend the shelf life of kiwi fruit. This preservation method does not use chemical reagents, has no chemical residues, and has low energy consumption.
本发明的最佳实施方式Best Mode of Carrying Out the Invention
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. embodiment.
因此，以下对提供的本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围，而是仅仅表示本发明的选定实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。Therefore, the following detailed description of the embodiments of the invention is not intended to limit the scope of the claimed invention, but rather to represent selected embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts fall within the scope of protection of the present invention.
一种猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法，包括以下步骤：A method for low-temperature plasma cold sterilization and controlled atmosphere storage and preservation of kiwi fruit, including the following steps:
（1）将猕猴桃放入带有透气窗的包装盒或包装袋中包装；(1) Pack the kiwi fruit in a box or bag with a breathable window;
（2）将步骤（1）包装后的猕猴桃放置在DBD低温等离子体冷杀菌装置的两个电极之间，在工作频率50～150 Hz、电压100～160 kV的高压电场条件下进行冷杀菌处理；(2) Place the kiwi fruit packaged in step (1) between the two electrodes of the DBD low-temperature plasma cold sterilization device, and perform cold sterilization treatment under high-voltage electric field conditions with an operating frequency of 50 to 150 Hz and a voltage of 100 to 160 kV. ;
（3）将步骤（2）处理后的猕猴桃置于贮藏库中贮藏一周，贮藏温度为0～1℃、湿度为85～95%；(3) Store the kiwi fruit processed in step (2) in a storage warehouse for one week at a storage temperature of 0 to 1°C and a humidity of 85 to 95%;
（4）贮藏一周后打开包装盒上的透气窗，调节贮藏库的贮藏条件为：温度0～1℃、湿度85～95%，气体条件为 O 2浓度1～2%，CO 2浓度2～3%，继续贮藏。 (4) After one week of storage, open the ventilation window on the packaging box and adjust the storage conditions of the storage warehouse to: temperature 0~1℃, humidity 85~95%, gas conditions: O2 concentration 1~2%, CO2 concentration 2~ 3%, continue to store.
具体的，等离子体中激发出的高能电子与气体分子碰撞，产生带电粒子、活性氧、活性氮等多种活性粒子，对猕猴桃保鲜具有明显效果，且无次生污染物；低温等离子体通过抑制呼吸、缩小气孔、保持果蔬水分等作用，有效延长了猕猴桃贮藏时间。在后期的贮藏过程中，气调贮藏能够可进一步延缓果实表面细菌的繁殖，并有效保持猕猴桃的生鲜品质，降低了猕猴桃的腐烂率，显著延长其贮藏期，从而延长了猕猴桃的货架期。本方法未使用化学试剂，没有化学残留，同时能耗较低。Specifically, the high-energy electrons excited in the plasma collide with gas molecules to produce various active particles such as charged particles, reactive oxygen species, and reactive nitrogen, which have obvious effects on the preservation of kiwi fruit without secondary pollutants; low-temperature plasma inhibits It can effectively extend the storage time of kiwi fruit by breathing, narrowing stomata, and maintaining moisture in fruits and vegetables. In the later storage process, controlled atmosphere storage can further delay the reproduction of bacteria on the fruit surface, effectively maintain the fresh quality of kiwifruit, reduce the rot rate of kiwifruit, significantly extend its storage period, and thus extend the shelf life of kiwifruit. This method does not use chemical reagents, has no chemical residues, and has low energy consumption.
可选的，DBD低温等离子体冷杀菌的处理时间为20～90s、间隔时间20～60s，重复2～5次。Optional, DBD low-temperature plasma cold sterilization treatment time is 20-90s, interval time is 20-60s, repeated 2-5 times.
可选的，所述的猕猴桃采用低温气调贮藏方法，充入的气体可采用氧气、氮气和二氧化碳中的至少一种。Optionally, the kiwi fruit is stored using a low-temperature controlled atmosphere method, and the gas filled can be at least one of oxygen, nitrogen and carbon dioxide.
具体的，调节环境气体成分比例，抑制猕猴桃的呼吸，延缓代谢，从而保持果实的品质，延长其贮藏期。Specifically, the proportion of environmental gas components is adjusted to inhibit the respiration of kiwi fruit and delay metabolism, thereby maintaining the quality of the fruit and extending its storage period.
1. 低温等离子体杀菌协同气调贮藏对果实品质的影响试验 1. Experiment on the effect of low-temperature plasma sterilization combined with controlled atmosphere storage on fruit quality
1.1 试验设计 1.1 Experimental design
设置7个处理组，每组有6个果实，进行相同的样品预处理。其中CK处理组为空白组，120kV、 140kV   、160 kV处理组为对比例，  120 kV+气调、   140kV+气调  、160 kV+气调为实施例组。三种组别的具体的操作步骤如下：Set up 7 treatment groups, each group has 6 fruits, and perform the same sample pretreatment. Among them, the CK treatment group is a blank group, 120kV, 140kV, 160 The kV treatment group is a comparative example, 120 kV + controlled atmosphere, 140kV + controlled atmosphere , 160 kV + controlled atmosphere are the embodiment group. The specific operation steps for the three groups are as follows:
实施例组Example group
（1）样品预处理：将经过摊晾散热后的猕猴桃果实用包装机进行空气密封包装，每盒有6个果实。(1) Sample pretreatment: The kiwi fruits that have been spread out to dissipate heat are air-sealed and packaged in a packaging machine. There are 6 fruits in each box.
（2）杀菌处理：随后将包装盒放入DBD低温等离子杀菌装置的两个电极之间，调节两极板间的距离为7cm，在室温、相对湿度为50~80%RH条件下进行等离子体冷杀菌处理，处理频率为50 Hz，处理电压分别为120、140、160 kV，处理时间为90 s，间隔30 s，重复3次。(2) Sterilization treatment: Then put the packaging box between the two electrodes of the DBD low-temperature plasma sterilization device, adjust the distance between the two electrode plates to 7cm, and perform plasma cooling at room temperature and relative humidity of 50~80%RH. For sterilization treatment, the treatment frequency was 50 Hz, the treatment voltages were 120, 140, and 160 kV, the treatment time was 90 s, and the interval was 30 s, repeated three times.
（3）气调贮藏：经过DBD等离子体处理的样品贮藏温度为1±0.5 ℃，湿度为90%，气体条件为 O 2浓度2%，CO 2浓度3%。 (3) Controlled atmosphere storage: The storage temperature of samples treated by DBD plasma is 1±0.5°C, the humidity is 90%, and the gas conditions are O2 concentration 2% and CO2 concentration 3%.
对比例Comparative ratio
（1）样品预处理：将经过摊晾散热后的猕猴桃果实用包装机进行空气密封包装，每盒有6个果实。(1) Sample pretreatment: The kiwi fruits that have been spread out to dissipate heat are air-sealed and packaged in a packaging machine. There are 6 fruits in each box.
（2）杀菌处理：随后将包装盒放入DBD低温等离子杀菌装置的两个电极之间，调节两极板间的距离为7cm，在室温、相对湿度为50~80%RH条件下进行等离子体冷杀菌处理，处理频率为50 Hz，处理电压分别为120、140、160 kV，处理时间为90 s，间隔30 s，重复3次。(2) Sterilization treatment: Then put the packaging box between the two electrodes of the DBD low-temperature plasma sterilization device, adjust the distance between the two electrode plates to 7cm, and perform plasma cooling at room temperature and relative humidity of 50~80%RH. For sterilization treatment, the treatment frequency was 50 Hz, the treatment voltages were 120, 140, and 160 kV, the treatment time was 90 s, and the interval was 30 s, repeated three times.
（3）低温贮藏：贮藏温度为1±0.5 ℃，湿度为90%。(3) Low temperature storage: The storage temperature is 1±0.5 ℃ and the humidity is 90%.
空白组Blank group
仅进行样品的预处理，不做DBD杀菌处理，并且后期贮藏过程中采用低温贮藏，其余条件同对比例组。Only sample pretreatment was performed without DBD sterilization treatment, and low-temperature storage was used in the later storage process. The other conditions were the same as those of the control group.
1.2 检测方法及指标 1.2 Detection methods and indicators
参照GB4789.2-2016《食品微生物学检验菌落总数测定》，对每一组的不同贮藏时间点的菌落总数(log CFU·g -1)进行检测，结果如下表1所示。 Referring to GB4789.2-2016 "Determination of the total number of bacterial colonies in food microbiological inspection", the total number of bacterial colonies (log CFU·g -1 ) at different storage time points in each group was tested. The results are shown in Table 1 below.
在气调贮藏后检测每一组的品质指标变化，设定的品质指标分别为：果肉硬度(kgf)、果心硬度(kgf)、猕猴桃h°、可溶性固形物含量（%）、可滴定酸含量（%），结果分别见表2、表3、表4、表5、表6。After controlled atmosphere storage, the changes in quality indicators of each group were detected. The set quality indicators were: pulp hardness (kgf), core hardness (kgf), kiwi fruit h°, soluble solids content (%), titratable acid Content (%), the results are shown in Table 2, Table 3, Table 4, Table 5 and Table 6 respectively.
1.3 试验结果 1.3 Test results
表1猕猴桃菌落总数(log CFU·g -1)变化 Table 1 Changes in the total number of colonies (log CFU·g -1 ) of kiwi fruit
表2猕猴桃果肉硬度(kgf)变化Table 2 Changes in kiwi pulp hardness (kgf)
表3猕猴桃果心硬度(kgf)变化Table 3 Changes in kiwi fruit core hardness (kgf)
表4猕猴桃综合色度h°变化Table 4 Changes in comprehensive chromaticity h° of kiwi fruit
表5猕猴桃可溶性固形物含量（%）变化Table 5 Changes in soluble solid content (%) of kiwi fruit
表6猕猴桃可滴定酸含量（%）变化Table 6 Changes in titratable acid content (%) of kiwi fruit
1.4 结果分析 1.4 Result analysis
参见表1的数据可知，通过空白组与对比例组的对比可见，例如CK组与120 kV组相比，进行了DBD低温等离子杀菌处理后的对比例组其菌落总数比未做处理的空白组低，可见，DBD放电后产生的活性物质可有效抑制猕猴桃表面的微生物繁殖，减少细菌的数量。Referring to the data in Table 1, it can be seen from the comparison between the blank group and the control group. For example, compared with the CK group and the 120 kV group, the total number of colonies in the control group after DBD low-temperature plasma sterilization treatment is higher than that in the untreated blank group. Low, it can be seen that the active substances produced after DBD discharge can effectively inhibit the reproduction of microorganisms on the surface of kiwi fruit and reduce the number of bacteria.
通过对比例组与实施例组的对比可见，例如120 kV组与120 kV+气调组相比，进行了气调贮藏的实施例组的菌落总数低于没有进行气调贮藏处理的对比例组，可见，气调贮藏可进一步延缓果实表面细菌的繁殖，降低总菌落数量。同时，参见表2-6，通过对比例组与实施例组的对比，进一步的气调贮藏的实施例组，在果心硬度、综合色度h°值、可溶性固形物以及可滴定酸这些参数上，均表现得优于对比例组，说明，本发明涉及的气调贮藏能够进一步延缓猕猴桃的成熟。It can be seen from the comparison between the comparative example group and the embodiment group, for example, the 120 kV group and the 120 kV group Compared with the kV + controlled atmosphere group, the total number of bacterial colonies in the example group that underwent controlled atmosphere storage was lower than that in the comparative group that did not undergo controlled atmosphere storage. It can be seen that controlled atmosphere storage can further delay the reproduction of bacteria on the fruit surface and reduce the total number of bacterial colonies. . At the same time, refer to Table 2-6. Through the comparison between the comparative example group and the example group, the further example group of controlled atmosphere storage has parameters such as core hardness, comprehensive color h° value, soluble solids and titratable acid. above, all performed better than the comparative group, indicating that the controlled atmosphere storage involved in the present invention can further delay the ripening of kiwi fruit.
参见表1所示，经DBD等离子体处理猕猴桃且气调贮藏的实验例组：120 kV+气调组、140kV+气调组及160 kV+气调组，猕猴桃表面微生物总数均显著降低；随着贮藏时间的延长，到贮藏8周后，各组的微生物总数均呈现上升的趋势，然而，160kV+气调的组，菌落总数为3.91±0.10 log CFU/g，与120 kV+气调、  140kV+气调相比，菌落总数最低，可见电压越高，菌落生长速度越慢；说明通过选择合适的电压条件进行杀菌保鲜，可以有效控制猕猴桃表面的菌落总数，延长其保质期。As shown in Table 1, in the experimental groups of kiwifruit treated with DBD plasma and stored in controlled atmosphere: 120 kV + controlled atmosphere group, 140 kV + controlled atmosphere group and 160 kV + controlled atmosphere group, the total number of microorganisms on the surface of kiwifruit was significantly reduced; with the storage time After 8 weeks of storage, the total number of microorganisms in each group showed an upward trend. However, the total number of colonies in the 160kV+controlled atmosphere group was 3.91±0.10 log CFU/g, which was the same as that in the 120 Compared with kV + controlled atmosphere and 140kV + controlled atmosphere, the total number of bacterial colonies is the lowest. It can be seen that the higher the voltage, the slower the colony growth rate. This shows that by selecting appropriate voltage conditions for sterilization and preservation, the total number of bacterial colonies on the surface of kiwi fruit can be effectively controlled and its shelf life can be extended.
参见表2所示，在经过DBD等离子体处理后气调贮藏的猕猴桃果肉硬度并未显著下降（p＞0.05)，在贮藏期间猕猴桃硬度随着贮藏时间延长而降低，但经DBD等离子体处理协同气调贮藏的实施例组别在贮藏期间果肉硬度均大于空白CK组。贮藏至第8周时，CK组的果肉硬度为0.60 kgf，实施例各组的硬度分别为2.01、2.87、2.93kgf。As shown in Table 2, the hardness of kiwi fruit pulp stored in controlled atmosphere after DBD plasma treatment did not significantly decrease (p>0.05). During storage, the hardness of kiwi fruit decreased with the extension of storage time, but the DBD plasma treatment synergistically During the storage period, the pulp hardness of the controlled atmosphere storage group was greater than that of the blank CK group. When stored to the 8th week, the pulp hardness of the CK group was 0.60 kgf, and the hardness of each group in the Example was 2.01, 2.87, and 2.93 kgf respectively.
参见表3-6的数据，实施例组中各组猕猴桃在果心硬度、综合色度h°值、可溶性固形物以及可滴定酸没有显著变化（ p＞0.05)，这说明DBD处理协同气调贮藏延缓了猕猴桃的后熟，有效延长了猕猴桃的货架期。 Referring to the data in Table 3-6, there is no significant change in core hardness, comprehensive color h° value, soluble solids and titratable acid of each group of kiwi fruits in the example group ( p >0.05), which shows that DBD treatment synergizes with controlled atmosphere Storage delays the after-ripening of kiwi fruit and effectively extends the shelf life of kiwi fruit.
综上所述，低温等离子体冷杀菌协同气调贮藏保鲜方法对猕猴桃等生鲜食品具有良好杀菌保鲜作用，延缓了微生物总数增长速率，降低了果实的总菌落数量，同时所使用的气调贮藏，使得猕猴桃在贮藏期间，果心硬度、综合色度h°值、可溶性固形物以及可滴定酸没有显著变化，显著延长了其贮藏期，从而延长了猕猴桃的货架期。In summary, the low-temperature plasma cold sterilization combined with controlled atmosphere storage and preservation method has a good sterilization and preservation effect on kiwi fruit and other fresh foods, slowing down the growth rate of the total number of microorganisms and reducing the total number of colonies of the fruit. At the same time, the controlled atmosphere storage used , so that during the storage period of kiwi fruit, there is no significant change in core hardness, comprehensive color h° value, soluble solids and titratable acid, which significantly extends its storage period, thereby extending the shelf life of kiwi fruit.
以上实施例仅为本发明其中的一种实施方式，其描述较为具体和详细，但并不能因此而理解为对本发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。The above embodiment is only one implementation mode of the present invention. The description is relatively specific and detailed, but it should not be understood as limiting the patent scope of the present invention. It should be noted that, for those of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the scope of protection of the patent of the present invention should be determined by the appended claims.

Claims (3)

  1. 猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法，其特征在于：包括以下步骤：The low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwi fruit is characterized by: including the following steps:
    （1）将猕猴桃放入带有透气窗的包装盒或包装袋中包装；(1) Pack the kiwi fruit in a box or bag with a breathable window;
    （2）将步骤（1）包装后的猕猴桃放置在DBD低温等离子体冷杀菌装置的两个电极之间，在工作频率50～150 Hz、电压100～160 kV的高压电场条件下进行冷杀菌处理；(2) Place the kiwi fruit packaged in step (1) between the two electrodes of the DBD low-temperature plasma cold sterilization device, and perform cold sterilization treatment under high-voltage electric field conditions with an operating frequency of 50 to 150 Hz and a voltage of 100 to 160 kV. ;
    （3）将步骤（2）处理后的猕猴桃置于贮藏库中贮藏一周，贮藏温度为0～1℃、湿度为85～95%；(3) Store the kiwi fruit processed in step (2) in a storage warehouse for one week at a storage temperature of 0 to 1°C and a humidity of 85 to 95%;
    （4）贮藏一周后打开包装盒上的透气窗，调节贮藏库的贮藏条件为：温度0～1℃、湿度85～95%，气体条件为 O 2浓度1～2%，CO 2浓度2～3%，继续贮藏。 (4) After one week of storage, open the ventilation window on the packaging box and adjust the storage conditions of the storage warehouse to: temperature 0~1℃, humidity 85~95%, gas conditions: O2 concentration 1~2%, CO2 concentration 2~ 3%, continue to store.
  2. 根据权利要求1所述的猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法，其特征在于：DBD低温等离子体冷杀菌的处理时间为20～90s、间隔时间20～60s，重复2～5次。The method of low-temperature plasma cold sterilization and controlled atmosphere storage and preservation of kiwi fruit according to claim 1, characterized in that: the processing time of DBD low-temperature plasma cold sterilization is 20-90s, the interval time is 20-60s, and it is repeated 2-5 times. .
  3. 根据权利要求1所述的猕猴桃的低温等离子体冷杀菌协同气调贮藏保鲜方法，其特征在于：所述的猕猴桃采用低温气调贮藏方法，充入的气体可采用氧气、氮气和二氧化碳中的至少一种。The low-temperature plasma cold sterilization and controlled atmosphere storage and preservation method of kiwifruit according to claim 1, characterized in that: the kiwifruit adopts a low-temperature controlled atmosphere storage method, and the gas filled can be at least one of oxygen, nitrogen and carbon dioxide. A sort of.
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