Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 231 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036633

Effect of cold plasma treatment on the storage quality and flavor compounds of winter jujubes

  • JIA Sitong ,
  • ZHANG Zidi ,
  • CHEN Cunkun ,
  • DONG Chenghu ,
  • JI Haipeng ,
  • YAN Shijie ,
  • MIAO Yungang ,
  • YU Jinze ,
  • ZHANG Na ,
  • LIANG Liya
Expand
  • 1(College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China)
    2(Tianjin Zhipu Instrument Co.Ltd., Tianjin 300400, China)
    3(Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences (National Research Center of Agricultural Products Preservation Engineering and Technology (Tianjin)), Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin 300384, China)
    4(Shandong Huaxu Packaging Products Co.Ltd., Zibo 370300, China)

Received date: 2023-07-01

  Revised date: 2023-08-01

  Online published: 2024-08-21

Fold

Abstract

This study treated winter jujube with cold plasma at different times (0, 5, 10 min).The microbial quantity and quality-related indexes of winter jujube after treatment were measured, and the changes in flavor substances were measured by headspace gas chromatography ion migration spectrometry (HS-GC-IMS).The effects of cold plasma treatment on the storage quality and flavor of winter jujube were investigated.Results showed that compared with the CK group, cold plasma treatment significantly inhibited the total number of colonies, molds, and yeasts on the surface of winter jujube, after 70 days, the total number of colonies in the 10 min treatment group and the 5 min treatment group was 0.6 lg CFU/g and 0.39 lg CFU/g lower than that in the CK group, respectively.It was 0.42 lg CFU/g and 0.28 lg CFU/g lower than the total number of mold and yeast in group CK, respectively.Cold plasma treatment could slow down the increase in respiratory intensity and the decrease of soluble sugar content, titratable acid content, and vitamin C content of winter jujubes.The firmness of winter jujube in the 5 min treatment group was the most significant, and the firmness of winter jujube in the 5 min treatment group was 47% higher than that in the CK group on the 70 days.The content of original pectin and soluble pectin in the 5 min treatment group was 43% higher than that in the CK group, the content of soluble pectin was 55% lower than that in the CK group, and the contents of cellulose and hemicellulose were 14% and 74% higher, respectively.HS-GC-IMS analysis showed that the contents of 2, 3-butanedione, benzene acetaltalone, limonene, and hexanoic acid in 5 min treatment group were higher than those in the CK group and 10 min treatment group.However, the contents of 2, 3-butanedione, and 2,5-dimethylpyrazine in the treatment group were lower than those in the CK group. The comprehensive analysis showed that cold plasma treatment had a positive effect on inhibiting the quality deterioration and flavor substance change of winter jujube after harvest.

Key words： winter jujube; cold plasma; processing time; storage quality; flavor substance

Cite this article

JIA Sitong , ZHANG Zidi , CHEN Cunkun , DONG Chenghu , JI Haipeng , YAN Shijie , MIAO Yungang , YU Jinze , ZHANG Na , LIANG Liya . Effect of cold plasma treatment on the storage quality and flavor compounds of winter jujubes[J]. Food and Fermentation Industries, 2024 , 50(15) : 231 -240 . DOI: 10.13995/j.cnki.11-1802/ts.036633

References

[1] KOU X H, CHAI L P, YANG S, et al.Physiological and metabolic analysis of winter jujube after postharvest treatment with calcium chloride and a composite film[J].Journal of the Science of Food and Agriculture, 2021, 101(2):703-717.
[2] FAN W J, DU G H, ZHANG X N, et al.Quality changes and building prediction models of shelf life in winter jujube under different storage conditions[C]//International Symposium on Artificial Intelligence Control and Application Technology (AICAT 2022).SPIE, 2022:1230514.
[3] GE Y H, ZHANG J H, LI C Y, et al.Trisodium phosphate delays softening of jujube fruit by inhibiting cell wall-degrading enzyme activities during ambient storage[J].Scientia Horticulturae, 2020, 262:109059.
[4] 胡慧慧. 新疆若羌冬枣冰温贮藏过程中后熟与衰老生理生化的研究[D].乌鲁木齐:新疆农业大学, 2020.
HU H H.Studies on physiology and biochemistry of post-ripening andsenescence of Xinjiang Ruoqiang Dongzao jujube during ice temperature storage[D].Urumqi:Xinjiang Agricultural University, 2020.
[5] 潘越, 李婷婷, 吴彩娥, 等.低温等离子体处理对新疆‘小白杏’保鲜效果及品质的影响[J].食品科学, 2022, 43(9):55-61.
PAN Y, LI T T, WU C E, et al.Effect of cold plasma on preservation and storage quality of Xinjiang ‘Xiaobai’ apricot fruits[J].Food Science, 2022, 43(9):55-61.
[6] 黄欣莹. 低温等离子体结合蜂蜜喷涂处理对鲜切苹果的品质调控研究[D].无锡:江南大学, 2022.
HUANG X Y.Study on quality control of fresh-cut apples by cold plasma combined with honey coating treatment[D].Wuxi:Jiangnan University, 2022.
[7] KIM J S, LEE E J, CHOI E H, et al.Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment[J].Innovative Food Science & Emerging Technologies, 2014, 22:124-130.
[8] NORIEGA E, SHAMA G, LACA A, et al.Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua[J].Food Microbiology, 2011, 28(7):1293-1300.
[9] KIM H J, YONG H I, PARK S, et al.Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin[J].Current Applied Physics, 2013, 13(7):1420-1425.
[10] LEE H, YONG H I, KIM H J, et al.Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma[J].Food Science and Biotechnology, 2016, 25(4):1189-1195.
[11] MOL S, AKAN T, KARTAL S, et al.Effects of air and helium cold plasma on sensory acceptability and quality of fresh sea bass (Dicentrarchus labrax)[J].Food and Bioprocess Technology, 2023, 16(3):537-548.
[12] PANKAJ S K, WAN Z F, KEENER K M.Effects of cold plasma on food quality:A review[J].Foods, 2018, 7(1):4.
[13] HU X X, SUN H, YANG X D, et al.Potential use of atmospheric cold plasma for postharvest preservation of blueberries[J].Postharvest Biology and Technology, 2021, 179:111564.
[14] JIA S T, ZHANG N, JI H P, et al.Effects of atmospheric cold plasma treatment on the storage quality and chlorophyll metabolism of postharvest tomato[J].Foods, 2022, 11(24):4088.
[15] FANG D L, YANG W J, KIMATU B M, et al.Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials[J].Food Chemistry, 2017, 232:1-9.
[16] MONTERO-PRADO P, BENTAYEB K, NERÍN C.Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components[J].Food Chemistry, 2013, 138(1):724-731.
[17] XI W P, ZHENG Q, LU J F, et al.Comparative analysis of three types of peaches:Identification of the key individual characteristic flavor compounds by integrating consumers’ acceptability with flavor quality[J].Horticultural Plant Journal, 2017, 3(1):1-12.
[18] WANG S Q, CHEN H T, SUN B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Food Chemistry, 2020, 315:126158.
[19] JI Y R, HU W Z, LIAO J, et al.Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage[J].Journal of the Science of Food and Agriculture, 2020, 100(15):5586-5595.
[20] 董晶, 满都拉, 孙子羽, 等.壳聚糖-抗菌肽抑菌膜的制备及其在再制干酪贮藏保鲜中的应用[J].食品与发酵工业, 2022, 48(21):133-139.
DONG J, MAN D L, SUN Z Y.Preparation of chitosan-antimicrobial peptides antimicrobialcomposite film and its application in the packaging of cheesel[J].Food and Fermentation Industries, 2022, 48(21):l33-139.
[21] 李孟洁, 董成虎, 纪海鹏, 等.精准控温对阿克苏苹果采后生理品质的影响[J].食品与发酵工业, 2023, 49(3):284-289.
LI M J, DONG C H, JI H P, et al.Effect of precise temperature control on postharvest physiological quality of Aksu apples[J].Food and Fermentation Industries, 2023, 49(3):284-289.
[22] 柳青, 刘继伟, 黄广学, 等.钼蓝比色法测定特菜中还原型维C含量的研究[J].农产品加工, 2019(4):56-59.
LIU Q, LIU J W, HUANG G X, et al.Study on determination of content of reduction-type vitamin C in special vegetable with molybdenum-blue colorimetry[J].Farm Products Processing, 2019(4):56-59.
[23] YANG L Z, LIU J, WANG X Y, et al.Characterization of volatile component changes in jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry[J].Molecules, 2019, 24(21):3904.
[24] ZHOU D D, LI T T, CONG K P, et al.Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage[J].LWT, 2022, 154:112893.
[25] LAROUSSI M.Low temperature plasma-based sterilization:Overview and state-of-the-art[J].Plasma Processes and Polymers, 2005, 2(5):391-400.
[26] 贾思曈, 李晓慧, 李志文, 等.不同运输包装对接种苹果粉红单端孢霉生长及生理指标的影响[J].食品与发酵工业, 2023, 49(18):83-88.
JIA S T, LI X H, LI Z W, et al.Effects of different transportation packaging on the growth and physiological indexes of inoculated apples with Trichothecium roseum[J].Food and Fermentation Industries, 2023, 49(18):83-88.
[27] 张燕, 李亮杰, 李傲然, 等.失水胁迫与复水对绣球切花采后品质的影响[J].分子植物育种, 2022, 20(14):4786-4792.
ZHANG Y, LI L J, LI A R, et al.Effects of water-loss stress on the quality of post-harvest Hydrangea cut flower[J].Molecular Plant Breeding, 2022, 20(14):4786-4792.
[28] 李玉川, 董晨, 陈玉琼, 等.优质青砖茶渥堆工艺优化[J].食品安全质量检测学报, 2022, 13(14):4431-4438.
LI Y C, DONG C, CHEN Y Q, et al.Pile-fermentation conditions optimization of high-quality Qingzhuan tea[J].Journal of Food Safety & Quality, 2022, 13(14):4431-4438.
[29] FAMIANI F, BONGHI C, CHEN Z H, et al.Stone fruits:Growth and nitrogen and organic acid metabolism in the fruits and seeds:A review[J].Frontiers in Plant Science, 2020, 11:572601.
[30] 解梦梦, 赵武奇, 贾梦科, 等.低温等离子体处理对鲜切猕猴桃片质构及理化特性的影响[J].中国食品学报, 2021, 21(10):133-142.
XIE M M, ZHAO W Q, JIA M K, et al.Effects of low temperature plasma treatment on texture and physicochemical properties of fresh-cut kiwi slices[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(10):133-142.
[31] RAMAZZINA I, BERARDINELLI A, RIZZI F, et al.Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit[J].Postharvest Biology and Technology, 2015, 107:55-65.
[32] WANG F, ZHANG X P, YANG Q Z, et al.Exogenous melatonin delays postharvest fruit senescence and maintains the quality of sweet cherries[J].Food Chemistry, 2019, 301:125311.
[33] PAIXÃO L M N, FONTELES T V, OLIVEIRA V S, et al.Cold plasma effects on functional compounds of siriguela juice[J].Food and Bioprocess Technology, 2019, 12(1):110-121.
[34] 马晓艳. 低温等离子处理技术在黄花菜保鲜中的应用研究[D].银川:宁夏大学, 2021.
MA X Y.Study on the application of cold plasma technology in the preservation of daylilies[D].Yinchuan:Ningxia University, 2021.
[35] ZHANG B, TAN C M, ZOU F L, et al.Impacts of cold plasma technology on sensory, nutritional and safety quality of food:A review[J].Foods, 2022, 11(18):2818.
[36] 李汶轩. 高O2处理调控采后冬枣果实贮藏品质及生理特性的研究[D].杭州:浙江大学, 2022.
LI W X.Regulatory mechanism of elevatedoxygen treatment on quality and physiological characteristics of post-harvest winter jujubes[D].Hangzhou:Zhejiang University, 2022.
[37] SUN X K, YANG Q, GUO W D, et al.Modification of cell wall polysaccharide during ripening of Chinese bayberry fruit[J].Scientia Horticulturae, 2013, 160:155-162.
[38] 王霞伟, 王曼, 邓豪, 等.雾化熏蒸结合气调包装技术在冬枣采后贮运保鲜中的应用[J].现代食品科技, 2021, 37(10):153-161.
WANG X W, WANG M, DENG H, et al.Application of atomization fumigation combined with modified atmosphere packaging technology in storage, transportation and preservation of winter jujube[J].Modern Food Science and Technology, 2021, 37(10):153-161.
[39] LIU H N, PEI M S, WEI T L, et al.ROS scavenger hypotaurine delays postharvest softening of ‘Kyoho’ grape by regulating pectin and cell metabolism pathway[J].Postharvest Biology and Technology, 2022, 186:111833.
[40] LANGER S E, OVIEDO N C, MARINA M, et al.Effects of heat treatment on enzyme activity and expression of key genes controlling cell wall remodeling in strawberry fruit[J].Plant Physiology and Biochemistry:PPB, 2018, 130:334-344.
[41] QIAO Y N, BI J F, CHEN Q Q, et al.Volatile profile characterization of winter jujube from different regions via HS-SPME-GC/MS and GC-IMS[J].Journal of Food Quality, 2021, 2021:9958414.
[42] HU X Q, LU L, GUO Z L, et al.Volatile compounds, affecting factors and evaluation methods for rice aroma:A review[J].Trends in Food Science & Technology, 2020, 97:136-146.
[43] LENG P, HU H W, CUI A H, et al.HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J].LWT, 2021, 149:111963.
[44] 李超. 大久保桃果实采后贮藏保鲜及其品质控制的研究[D].杨凌:西北农林科技大学, 2008.
LI C.The study on the harvest storage & fresh and quality control of peach Cv.Okubao[D].Yangling:Northwest A & F University, 2008.
[45] 陈婷. 柑桔贮藏期风味劣变机理研究[D].重庆:西南大学, 2010.
CHEN T.The Study of flavor deterioration mechanism of citrus fruit during storage[D].Chongqing:Southwest University, 2010.
[46] WU Z B, CHEN L Z, WU L M, et al.Classification of Chinese honeys according to their floral origins using elemental and stable isotopic compositions[J].Journal of Agricultural and Food Chemistry, 2015, 63(22):5388-5394.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.