食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 276 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044010

研究报告

不同浓度微酸性电解水对采后小米辣贮藏品质的影响及作用机制

  • 程晓悦 ,
  • 徐畅 ,
  • 胡花丽 ,
  • 李鹏霞 ,
  • 郭正兵 ,
  • 周倩 ,
  • 张映曈
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  • 1(沈阳农业大学 食品学院,辽宁 沈阳,110866)
    2(江苏省农业科学院农业设施与装备研究所,江苏 南京,210014)
    3(江苏省农业科学院农业农村部农产品冷链物流技术重点实验室,江苏 南京,210014)
    4(江苏农林职业技术学院 农学园艺学院,江苏 句容,212400)
第一作者:硕士研究生(周倩教授和张映曈副研究员为共同通信作者,E-mail:66zhouqian@syau.edu.cn;ytzhang@jaas.ac.cn)

收稿日期: 2025-07-23

  修回日期: 2025-10-14

  网络出版日期: 2026-06-15

基金资助

中央引导地方科技发展资金项目(BE2024014);江苏省青蓝工程优秀教学团队(果树生产技术)

收起

Effect of different concentrations of slightly acidic electrolyzed water on storage quality of postharvest chili peppers (Capsicum frutescens L.) and mechanism of action

  • CHENG Xiaoyue ,
  • XU Chang ,
  • HU Huali ,
  • LI Pengxia ,
  • GUO Zhengbing ,
  • ZHOU Qian ,
  • ZHANG Yingtong
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  • 1(College of Food Science, Shenyang Agriculture University, Shenyang 110866, China)
    2(Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
    3(Key Laboratory of Cold Chain Logistics Technology for Agri-product, Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
    4(College of Agronomy and Horticulture, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China)

Received date: 2025-07-23

  Revised date: 2025-10-14

  Online published: 2026-06-15

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摘要

该研究旨在探究不同质量浓度的微酸性电解水(slightly acidic electrolyzed water,SAEW)对小米辣采后贮藏品质及保鲜效果的影响。在(22±1) ℃贮藏条件下,设置了0、25、50、75、100 mg/L 5个SAEW质量浓度处理,系统分析了小米辣贮藏期间菌落总数、外观品质、营养成分及抗病相关防御酶活性的动态变化,并通过主成分分析进行综合评估。结果表明,75 mg/L处理可显著抑制微生物增长(抑制率9.91%),有效维持外观品质(腐烂指数显著降低,色泽、硬度保持良好,失重率降至2.17%),较好保留营养成分(抗坏血酸含量为对照组的1.04倍),并显著激活防御酶系统(过氧化物酶和超氧化物歧化酶活性分别提升12.34%和15.57%,苯丙氨酸解氨酶、几丁质酶和β-1,3-葡聚糖酶活性亦显著提高)。主成分分析显示,75 mg/L处理组综合品质评分显著高于其他组。综上,75 mg/L SAEW处理通过协同抑制微生物繁殖和激活内源防御系统,有效延缓小米辣的采后品质劣变,为开发小米辣的高效绿色保鲜技术提供了重要的理论依据与实践参考。

关键词： 微酸性电解水; 小米辣; 贮藏品质; 微生物抑制; 防御酶活性

本文引用格式

程晓悦 , 徐畅 , 胡花丽 , 李鹏霞 , 郭正兵 , 周倩 , 张映曈 . 不同浓度微酸性电解水对采后小米辣贮藏品质的影响及作用机制[J]. 食品与发酵工业, 2026 , 52(10) : 276 -285 . DOI: 10.13995/j.cnki.11-1802/ts.044010

Abstract

The study aimed to investigate the effects of different concentrations of slightly acidic electrolyzed water (SAEW) on the postharvest storage quality and preservation efficacy of chili peppers (Capsicum frutescens L.).Chili peppers were treated with five mass SAEW concentration groups (0, 25, 50, 75, and 100 mg/L) and stored at (22±1) ℃.Dynamic changes in the following parameters were systematically analyzed during storage, including the total number of colonies, appearance quality, nutritional components, and activities of disease resistance-related defense enzymes.A comprehensive evaluation was conducted using principal component analysis.Results showed that the 75 mg/L treatment significantly inhibited microbial growth (9.91%), effectively maintained appearance quality, as evidenced by a significant reduction in the decay index, good retention of color and firmness, and a decrease in weight loss rate to 2.17%, and retained nutritional components well (ascorbic acid content reached 1.04 times that of the control group), while also activating the defense enzyme system, with peroxidase (POD) and superoxide dismutase (SOD) activities increasing to 12.34% and 15.57%, respectively, and the activities of phenylalanine ammonia lyase (PAL), chitinase (CHI) and β-1,3-glucanase (GLU) also significantly enhanced.Principal component analysis indicated that the comprehensive quality score of the 75 mg/L treatment group was significantly higher than that of other groups.In conclusion, 75 mg/L SAEW treatment effectively delayed the post-harvest quality deterioration of chili peppers by synergistically inhibiting microbial reproduction and activating the endogenous defense system, providing important theoretical basis and practical references for the development of efficient green preservation technology for chili peppers.

Key words： slightly acidic electrolytic water; chili peppers; storage quality; microbial inhibition; defensive enzyme activity

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