低温等离子体活化水对甜龙竹笋采后贮藏品质的调控作用OA

To investigate the effect of low-temperature plasma-activated water(PAW)on the storage quality of postharvest Dendrocalamus brandisii(D.brandisii)shoots,using low-temperature plasma at 160 V and 160 Hz,preparation of PAWs(PAW1,PAW2,PAW3)at 1,2,and 3 min,the effects of PAW on the total number of colonies,enzyme activities and related physicochemical indexes of D.brandisii shoots after harvest were analyzed.The results showed that compared to the CK group(distilled water treatment),PAW could inhibit the respiratory intensity of fresh-cut D.brandisii shoots,reduce the loss of total phenols and flavonoids,delay the decline in soluble protein,soluble sugar,vitamin C content.PAW1,PAW2,and PAW3-treated D.brandisii shoots at the 18th day of storage,the activity of phenylalanine ammonia-lyase decreased by 3.00,5.25 and 3.90 U/g(P<0.05).On the 12th day of storage,peroxidase activity decreased by 5.91,10.16 and 7.94 U/g(P<0.05).On the 30th day of storage,the cumulative synthesis of cellulose and lignin decreased by 6.66,24.19 and 10.59 mg/g(P<0.05)and 1.27,2.49 and 1.20 mg/g,respectively(P<0.05).This study provides some theoretical basis for the application of PAW technology in the field of preservation and processing of D.brandisii shoots.