高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果.pdfVIP

290 2011, Vol. 32, No. 20 食品科学 ※包装贮运 高压氩气和氮气处理对鲜切苹果冷藏的 保鲜效果 吴志霜，张 慜* (江南大学食品科学与技术国家重点实验室，江苏无锡 2 14 122) 摘 要：将鲜切苹果用高压(2 5MPa)氩气和氮气处理1h ，以未处理和高压(2 5MPa)空气处理的鲜切苹果为对照，研 究了在14d 的冷藏期间高压氩气和氮气处理对鲜切苹果生理及贮藏品质的影响。研究结果表明，高压氩气和氮气处 理降低了冷藏期间鲜切苹果的呼吸强度和乙烯产生量，减少了褐变反应的发生，很好的保持了鲜切苹果的色泽和总 酚，且不影响可滴定酸和可溶性固形物含量。同时，还抑制了鲜切苹果中微生物的繁殖生长，在14 d 冷藏中，将 嗜冷好氧菌生长量控制在6.0lg(CFU/g) 以下，霉菌和酵母菌生长量控制在4 .0lg(CFU/g) 以下。高压氩气处理的保鲜效 果好于高压氮气处理。但高压氩气和氮气处理会对鲜切苹果的组织硬度产生一定负面影响，降低鲜切苹果的硬度。 关键词：鲜切苹果；高压处理；氩气；氮气；保鲜 Effects of High Pressure Argon and High Pressure Nitrogen Treatments on Fresh-keeping of Fresh-cut Apples during Cold Storage WU Zhi-shuan g ，ZHANG Min * (State Laboratory of Food Science and Technology, Jiangnan University, Wuxi 2 14 122, China) Abstract：Fresh-cut apples were treated by high pressure (HP, 25 MPa) argon (Ar) and HP nitrogen (N2), respectively for 1 hour and then stored at 4 ℃for 14 days. Changes in physiology and quality of the treated samples were determined during the storage period and were compared to those of the non-treated and HP air treated fresh-cut apples. The results showed that HP Ar and HP N2 treatments reduced respiration rate and ethylene production of fresh-cut apples during cold storage, delayed browning and total phenol degradation without influence on titratable acidity or soluble solid content, inhibited microorganism growth of fresh-cut apples, resulting in the fact that the population of psychrotroph s was less than 106 CFU/g and of molds and yeasts less than 104 CFU/g after 14 days of 4 ℃storage. In conclusion, HP Ar and HP N2 treatments remarkably improve the overall quality of fresh-cut apples