低温等离子体联合真空/气调包装对糙米贮藏品质的影响

崔玮淇; 孟令伟; 王长远

doi:10.19554/j.cnki.1001-3563.2025.23.017

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (23) : 159-170. DOI: 10.19554/j.cnki.1001-3563.2025.23.017

农产品保鲜与食品包装

低温等离子体联合真空/气调包装对糙米贮藏品质的影响

崔玮淇¹, 孟令伟^1,2,*, 王长远^1,3,*

作者信息 +

Effect of Cold Plasma Combined with Vacuum/Modified Atmosphere Packaging on Storage Quality of Brown Rice

CUI Weiqi¹, MENG Lingwei^1,2,*, WANG Changyuan^1,3,*

Author information +

文章历史 +

摘要

目的为了延长糙米的货架寿命,提升其食用品质。方法采用低温等离子体（CP）技术处理糙米,并对其进行普通袋装（Control）、真空包装（VP）和气调包装（MAP）,在温度为（25±2）℃、相对湿度为55%的条件下贮藏360 d,测定分析其水分含量、脂肪酸、色度、菌落总数、发芽率、质构特性、丙二醛、微观结构、挥发性化合物相对含量等指标。结果随贮藏时间的延长,所有样品的脂肪酸值、丙二醛含量和菌落总数显著上升,发芽率和水分含量显著下降。贮藏360 d后,CP+VP样品的丙二醛含量和脂肪酸值较对照组分别降低了10.7%和39.6%。与对照组相比,CP+VP样品的菌落总数降低了11.6%,水分含量提升了20.7%。色度方面,所有样品L^*值显著下降,a^*、b^*值显著上升;120 d时,除CP+VP组外,其余样品颜色变化显著,且CP处理的样品亮度更低。所有样品的硬度随贮藏时间显著上升,弹性和胶黏性显著下降,相同贮藏时间内,VP、CP+VP和MAP组硬度更低,组间无显著差异（P<0.05）。CP处理使醛类、酮类物质相对含量增加,对醇类、萜类影响较小。结论真空包装联合低温等离子体技术可减缓糙米品质劣变,增强贮藏稳定性,对粮食常温储运的品质保障有积极作用。

Abstract

To extend the shelf life of brown rice and improve its edible quality. Brown rice was treated with cold plasma (CP) technology and subject to common bagging (Control), vacuum packaging (VP) and modified atmosphere packaging (MAP). The samples were stored for 360 days under the conditions of (25±2) ℃ and 55% relative humidity. Various indicators were determined and analyzed, including moisture content, fatty acids, chromaticity, total bacterial count, germination rate, textural properties, malondialdehyde, microstructure, and relative content of volatile compounds. With the extension of storage time, the fatty acid value, malondialdehyde content and total bacterial count of all samples increased significantly, while the germination rate and moisture content decreased significantly. After 360 days of storage, the malondialdehyde content and fatty acid value of the CP+VP samples decreased by 10.7% and 39.6% respectively compared with the control group. Compared with the control group, the total bacterial count in the CP+VP samples decreased by 11.6%, and the moisture content increased by 20.7%. In terms of chromaticity, the L^* values of all samples decreased significantly, while the a^* and b^* values increased significantly. At 120 days, except for the CP+VP group, the color changes of the other samples were significant, and the brightness of the samples treated with CP was lower. The hardness of all samples increased significantly with storage time, while the elasticity and adhesiveness decreased significantly. Within the same storage time, the hardness of the VP, CP+VP and MAP groups was lower, and there was no significant difference among the groups (P<0.05). CP treatment increased the relative content of aldehydes and ketones, but had a relatively small effect on alcohols and terpenoids. Vacuum packaging combined with low-temperature plasma technology can slow down the deterioration of brown rice quality, enhance storage stability, and play a positive role in ensuring the quality of grain storage and transportation at normal temperature.

导出引用

崔玮淇, 孟令伟, 王长远. 低温等离子体联合真空/气调包装对糙米贮藏品质的影响[J]. 包装工程. 2025, 46(23): 159-170 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.017

CUI Weiqi, MENG Lingwei, WANG Changyuan. Effect of Cold Plasma Combined with Vacuum/Modified Atmosphere Packaging on Storage Quality of Brown Rice[J]. Packaging Engineering. 2025, 46(23): 159-170 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.017

中图分类号： TB485.9

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