低温贮藏下低压静电场处理对鲜切西兰花生理品质的影响

齐元之; 曹梦炫; 王军

doi:10.19554/j.cnki.1001-3563.2025.11.016

PDF(1153 KB)

包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (11) : 149-157. DOI: 10.19554/j.cnki.1001-3563.2025.11.016

农产品保鲜与食品包装

低温贮藏下低压静电场处理对鲜切西兰花生理品质的影响

齐元之, 曹梦炫, 王军

作者信息 +

Effects of Low Voltage Electrostatic Field Treatment on Physiological Quality of Fresh-cut Broccoli under Low-temperature Storage

QI Yuanzhi, CAO Mengxuan, WANG Jun

Author information +

文章历史 +

摘要

目的研究低温贮藏环境下不同电压强度的低压静电场（Low voltage electrostatic field, LVEF）对鲜切西兰花品质的效果。方法采用完全随机分组设计,将鲜切西兰花进行不同电压（100、200、300 V）的LVEF处理组和无任何处理的对照组,在4 ℃条件下贮藏8 d,LVEF处理在整个贮藏期内持续进行,并定期测定生理品质指标。结果 LVEF处理可延缓西兰花质量损失率和褐变进程,维持可溶性固形物和总叶绿素含量的稳定。电压为200 V处理组表现出最优的保鲜效果,能有效抑制丙二醛含量的上升,提高总酚和抗坏血酸等抗氧化物质的保有率。贮藏8 d后,与对照组相比,200 V的LVEF处理的鲜切西兰花质量损失率降低了49.2%,呼吸强度下降了33.1%,相对电导率减少了21.1%。结论低压静电场对鲜切西兰花具有一定的保鲜效果,其中200 V的LVEF处理效果最好。

Abstract

The work aims to investigate the effect of Low Voltage Electrostatic Field (LVEF) with different voltage intensities on the physiological quality of fresh-cut broccoli (Brassica oleracea L. var. italica). Fresh-cut broccoli samples were randomly divided into LVEF-100V, LVEF-200V, LVEF-300V groups and then subject to a storage experiment at 4 ℃ for 8 days with a control group without any treatment for contrast. The LVEF treatments were continued throughout the whole storage period and the quality indexes were measured periodically. LVEF treatment could delay the rate of quality loss and browning process of broccoli, maintain the stability of soluble solids and total chlorophyll content. The 200 V treatment group showed optimal freshness preservation effect, inhibiting the increase of MDA content and enhancing the retention of total phenols and antioxidants. After 8 days of storage, weight loss was reduced by 49.2%, respiration intensity by 33.1%, and relative conductivity by 21.1% in fresh-cut broccoli treated with LVEF at 200 V compared with the control group. In conclusion, low-voltage electrostatic field has certain preservation effect on fresh-cut broccoli, in which 200 V LVEF treatment is more effective.

导出引用

齐元之, 曹梦炫, 王军. 低温贮藏下低压静电场处理对鲜切西兰花生理品质的影响[J]. 包装工程（技术栏目）. 2025, 46(11): 149-157 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.016

QI Yuanzhi, CAO Mengxuan, WANG Jun. Effects of Low Voltage Electrostatic Field Treatment on Physiological Quality of Fresh-cut Broccoli under Low-temperature Storage[J]. Packaging Engineering. 2025, 46(11): 149-157 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.016

中图分类号： TS255.3

参考文献

[1] WEI L Y, LIU C H, ZHENG H H, et al.Melatonin Treatment Affects the Glucoraphanin-Sulforaphane System in Postharvest Fresh-Cut Broccoli (Brassica oleracea L.)[J]. Food Chemistry, 2020, 307: 125562.
[2] HUANG X X, CHENG B, WANG Y Q, et al.Effects of Fresh-Cut and Storage on Glucosinolates Profile Using Broccoli as a Case Study[J]. Horticultural Plant Journal, 2023, 9(2): 285-292.
[3] 陈冠澎. 1-MCP结合ClO₂缓释剂对鲜切西兰花贮藏效果影响[D]. 沈阳: 沈阳农业大学, 2020.
CHEN G P.Effect of 1-MCP and ClO₂ Sustained-Release Agent on Fresh-Cut Broccoli Storagement[D]. Shenyang: Shenyang Agricultural University, 2020.
[4] LUO F, FANG H X, WEI B D, et al.Advance in Yellowing Mechanism and the Regulation Technology of Post-Harvested Broccoli[J]. Food Quality and Safety, 2020, 4(3): 107-113.
[5] 谭芸秀, 李丽, 李永才, 等. 壳聚糖和褪黑素复合涂膜处理对鲜切西兰花品质及叶绿素变化的影响[J]. 食品科学, 2023, 44(21): 184-192.
TAN Y X, LI L, LI Y C, et al.Effect of Chitosan Coating Combined with Melatonin on the Quality and Chlorophyll Change of Fresh-Cut Broccoli[J]. Food Science, 2023, 44(21): 184-192.
[6] FASAKE V, DASH S K, DHALSAMANT K, et al.Effect of Ozone and Antimicrobial Treatments on the Shelf Life of Cauliflower under Modified Atmosphere Packaging[J]. Journal of Food Science and Technology, 2022, 59(8): 2951-2961.
[7] WU C H, CAO S F, XIE K Q, et al.Melatonin Delays Yellowing of Broccoli during Storage by Regulating Chlorophyll Catabolism and Maintaining Chloroplast Ultrastructure[J]. Postharvest Biology and Technology, 2021, 172: 111378.
[8] LIU Y, WANG J, ZHU X R, et al.Effects of Electrolyzed Water Treatment on Pesticide Removal and Texture Quality in Fresh-Cut Cabbage, Broccoli, and Color Pepper[J]. Food Chemistry, 2021, 353: 129408.
[9] LIU F Y, ZHANG Y J, ZENG M, et al.Quantified Low Voltage Electrostatic Field: The Effects of Intensity on Cherry Tomato Preservation and Mechanism[J]. Food Chemistry, 2025, 463: 141100.
[10] ZHOU J P, WU J J, LIU H R, et al.Low Voltage Electrostatic Field Combined with Ice-Temperature to Improve the Quality of Litchi during Storage[J]. Food Research International, 2024, 196: 115068.
[11] CHENG R Y, LI W X, WANG Y H, et al.Low Voltage Electrostatic Field Treatment of Fresh-Cut Pineapples with Slightly Acidic Electrolytic Water: Influence on Physicochemical Changes and Membrane Stability[J]. Scientia Horticulturae, 2023, 308: 111602.
[12] ZHAN L J, HU J Q, LI Y, et al.Combination of Light Exposure and Low Temperature in Preserving Quality and Extending Shelf-Life of Fresh-Cut Broccoli (Brassica Oleracea L.)[J]. Postharvest Biology and Technology, 2012, 72: 76-81.
[13] SUN Y P, CHEN Y, GUO Y Y, et al.Pre and Postharvest Spraying of Arginine Enhanced the Stress Resistance and Promoted Wound Healing in Broccoli during Storage[J]. Postharvest Biology and Technology, 2024, 208: 112669.
[14] AKTHER S, ISLAM M R, ALAM M, et al.Impact of Slightly Acidic Electrolyzed Water in Combination with Ultrasound and Mild Heat on Safety and Quality of Fresh Cut Cauliflower[J]. Postharvest Biology and Technology, 2023, 197: 112189.
[15] XU C, ZHANG X Y, LIANG J, et al.Cell Wall and Reactive Oxygen Metabolism Responses of Strawberry Fruit during Storage to Low Voltage Electrostatic Field Treatment[J]. Postharvest Biology and Technology, 2022, 192: 112017.
[16] CAI J H, CHENG S C, LUO F, et al.Influence of Ethylene on Morphology and Pigment Changes in Harvested Broccoli[J]. Food and Bioprocess Technology, 2019, 12(5): 883-897.
[17] XU D Y, ZUO J H, FANG Y L, et al.Effect of Folic Acid on the Postharvest Physiology of Broccoli during Storage[J]. Food Chemistry, 2021, 339: 127981.
[18] ZHANG Y X, CHEN Y, GUO Y Y, et al.Elevated CO₂ Delayed Yellowing by Maintaining Chlorophyll Biosynthesis and Inhibiting Chlorophyll Degradation and Carotenoid Accumulation of Postharvest Broccoli[J]. Postharvest Biology and Technology, 2022, 194: 112089.
[19] PATIL M, SHARMA S, SRIDHAR K, et al.Effect of Postharvest Treatments and Storage Temperature on the Physiological, Nutritional, and Shelf-Life of Broccoli (Brassica oleracea) Microgreens[J]. Scientia Horticulturae, 2024, 327: 112805.
[20] YANG C, WU G Y, LIU Y H, et al.Low-Voltage Electrostatic Field Enhances the Frozen Force of -12 ℃ to Suppress Oxidative Denaturation of the Lamb Protein during the Subsequent Frozen Storage Process after Finishing Initial Freezing[J]. Food Chemistry, 2024, 438: 138055.
[21] LIU C E, CHEN W J, CHANG C K, et al.Effect of a High Voltage Electrostatic Field (HVEF) on the Shelf Life of Persimmons (Diospyros kaki)[J]. LWT, 2017, 75: 236-242.
[22] BECKLES D M, HONG N, STAMOVA L, et al.Biochemical Factors Contributing to Tomato Fruit Sugar Content: A Review[J]. Fruits, 2011, 67(1): 49-64.
[23] LIU F Y, XU Y Z, ZENG M, et al.A Novel Physical Hurdle Technology by Combining Low Voltage Electrostatic Field and Modified Atmosphere Packaging for Long-Term Stored Button Mushrooms (Agaricus Bisporus)[J]. Innovative Food Science & Emerging Technologies, 2023, 90: 103514.
[24] WANG Y J, LI Y X, YANG S H, et al.Gaseous Ozone Treatment Prolongs the Shelf-Life of Fresh-Cut Kiwifruit by Maintaining Its Ascorbic Acid Content[J]. LWT, 2022, 172: 114196.
[25] 曾敏. 低压静电场对樱桃番茄的保鲜机理研究[D]. 无锡: 江南大学, 2023.
ZENG M.Study on the preservation mechanism of cherry tomato by low voltage electrostatic field[D]. Wuxi: Jiangnan University, 2023.
[26] 周英杰, 谢超, 梁佳, 等. 低压静电场协同低温对水蜜桃储藏保鲜过程中品质的影响[J]. 浙江海洋大学学报(自然科学版), 2019, 38(5): 429-435.
ZHOU Y J, XIE C, LIANG J, et al.Effect of Cooperative Low Temperature Based on Low Voltage Electrostatic Field Technology on the Quality of Honey Peach during Storage and Preservation[J]. Journal of Zhejiang Ocean University (Natural Science), 2019, 38(5): 429-435.
[27] ZHA Z P, TANG R, WANG C, et al.Riboflavin Inhibits Browning of Fresh-Cut Apples by Repressing Phenolic Metabolism and Enhancing Antioxidant System[J]. Postharvest Biology and Technology, 2022, 187: 111867.
[28] 管玉格. 鲜切西兰花酚类物质生物合成机制及其抗氧化活性的研究[D]. 大连: 大连理工大学, 2021.
GUAN Y G.Study on biosynthetic mechanism of phenolic substances and their antioxidant activity in fresh-cut broccoli[D]. Dalian: Dalian University of Technology, 2021.
[29] BERNO N D, TEZOTTO-ULIANA J V, DOS SANTOS DIAS C T, et al. Storage Temperature and Type of Cut Affect the Biochemical and Physiological Characteristics of Fresh-Cut Purple Onions[J]. Postharvest Biology and Technology, 2014, 93: 91-96.
[30] 宾宇淇, 石立佳, 谢佳妮, 等. 鲜切前后热空气处理对‘红富士’苹果的保鲜效果[J]. 食品科学, 2023, 44(17): 118-126.
BIN Y Q, SHI L J, XIE J N, et al.Effect of Hot Air Treatment before or after Minimal Processing on the Preservation of Fresh-Cut 'Red Fuji' Apples[J]. Food Science, 2023, 44(17): 118-126.
[31] HUANG Y C, YANG Y H, SRIDHAR K, et al.Synergies of Modified Atmosphere Packaging and High-Voltage Electrostatic Field to Extend the Shelf-Life of Fresh-Cut Cabbage and Baby Corn[J]. LWT, 2021, 138: 110559.
[32] ZHANG X J, ZHANG M, BHANDARI B, et al.High-Voltage Electrostatic Field Combined with Light-Emitting Diode Irradiation: A New Method for Optimizing the Quality of Modified Atmosphere Packaged Pakchoi[J]. Food Packaging and Shelf Life, 2023, 40: 101203.
[33] YUAN G F, SUN B, YUAN J, et al.Effect of 1-Methylcyclopropene on Shelf Life, Visual Quality, Antioxidant Enzymes and Health-Promoting Compounds in Broccoli Florets[J]. Food Chemistry, 2010, 118(3): 774-781.
[34] 徐耀宗, 刘丰怡, 齐元之, 等. 低压静电场处理对双孢蘑菇采后贮藏品质的影响[J]. 包装工程, 2024, 45(11): 88-95.
[35] CHANG X J, LIANG Y G, SHI F, et al.Biochemistry Behind Firmness Retention of Jujube Fruit by Combined Treatment of Acidic Electrolyzed Water and High- Voltage Electrostatic Field[J]. Food Chemistry: X, 2023, 19: 100812.