Songsong Zhao, Hong Jiang, Hongyu Wang, Shuangqing Li, Xinyi Han, Jinze Yu, Bin Liu, Hua Zhang, Wenqiang Guan
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引用次数: 0
摘要
为提高果蔬水预冷速率，提高采后品质，延长果蔬货架期，提出了静磁场辅助水预冷技术。研究了水预冷过程中静磁场（0 ~ 100 g）对樱桃冷却速率的影响，并评价了其21 d （T = 4℃）贮藏期间的理化性质。利用层次分析法结合熵权法（AHP-EWM），分析了樱桃保鲜SM-WPT的最优参数。结果表明，SM-WPT能显著防止樱桃采后贮藏过程中品质的恶化。与无磁场处理相比，SM40组（40 g）樱桃冷却时间最多减少40%，色差变化和失重分别减轻22.70%和12.90%，呼吸速率和腐烂速率明显降低。同时，在提高抗氧化酶活性和抑制丙二醛积累方面，SM80组（80 g）处理效果最好。AHP-EWM综合评价表明，SM40组对樱桃的整体保鲜效果最好。
Static Magnetic Field-Assisted Water Pre-cooling Technology: Analysis and Evaluation of Cherries Postharvest Quality
To enhance the water pre-cooling rate, postharvest quality, and prolong the shelf life of fruit and vegetables, static magnetic field-assisted water pre-cooling technology (SM-WPT) was proposed. The study investigated the effects of static magnetic field (0–100 Gs) on the cherry cooling rate during water pre-cooling process and evaluated the physicochemical properties during its 21-day storage (T = 4 ℃). Moreover, the analytical hierarchy process combined with entropy weight method (AHP-EWM) was utilized to analyze the optimal parameters of SM-WPT for preserving cherries. Results demonstrated that SM-WPT significantly prevented the deterioration of postharvest cherry quality during storage. The cherry for the SM40 group (40 Gs) reduced the cooling time by up to 40% compared to non-magnetic field treatment, alleviated changes in color difference and weight loss with 22.70% and 12.90%, respectively, and an obvious decrease in respiration rate and decay rate. Meanwhile, the SM80 group (80 Gs) was the best treatment for improving antioxidant enzyme activity and inhibiting malondialdehyde accumulation. The AHP-EWM comprehensive evaluation indicated that the SM40 group had the best overall preservation effect on cherries.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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