臭氧微纳气泡水保持欧芹采后品质

1. 文章信息

标题：Ozone micro-nano bubble water preserves the quality of postharvest parsley

中文标题：臭氧微纳气泡水保持欧芹采后品质

2. 文章链接

https://doi.org/10.1016/j.foodres.2023.113020

3. 期刊信息

期刊名：Food Research International Volume 170, August 2023, 113020

4. 作者信息：Junyan Shi a b 1, Huiwen Cai a c 1, Zhanjun Qin a 1, Xiaojiao Li e 1, Shuzhi Yuan a, Xiaozhen Yue a, Yuan Sui d, Aidong Sun b, Jingchun Cui c, Jinhua Zuo a, Qing Wang aa

a .Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

b .Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China

c .College of Life Sciences, Dalian Minzu University, Dalian 116600, China

d.Chongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China

e.School of Biotechnology and Bioengineering, West Yunnan University, Lincang 677000, Yunnan, China

5.文中所用产品型号：3S-J5000，3S-T10

重点

•2.5 毫克·L−1臭氧微纳米气泡水是欧芹的处理方法。

•臭氧微纳米气泡水减少了 5 个挥发性特征。

•鉴定出 24 种主要挥发物和 365 种差异代谢物。

•诱导了大多数与风味代谢相关的代谢物。

摘要

臭氧微纳米气泡水（O3-MNBW） 是一种创新技术，通过去除杀虫剂、霉菌毒素和其他污染物来延长水相臭氧的反应性并保持水果和蔬菜的新鲜度和质量。不同浓度 O 处理的欧芹品质3-在 20 °C 下储存 5 d 期间对 MNBW 进行调查，发现欧芹暴露于 2.5 mg·L−1O3-MNBW 有效地保留了欧芹的感官品质，与未经处理的欧芹相比，体重减轻、呼吸速率、乙烯产生、MDA 水平较低，硬度、维生素 C 和叶绿素含量较高。The O3-MNBW 处理还提高了总酚和类黄酮的水平，增强了过氧化物酶和抗坏血酸过氧化物酶活性，并抑制了储存欧芹中的多酚氧化酶活性。使用电子鼻鉴定的五个挥发性特征（W1W，硫化合物;W2S，乙醇;W2W，芳香族和有机硫化合物;W5S，氮氧化物;W1S，甲烷）对 O 的响应显著降低3-MNBW 治疗。共鉴定出 24 种主要挥发物。代谢组学分析确定了 365 种差异丰度代谢物 （DM）。其中，30 和 19 个 DMs 与 O 中特征性挥发性风味物质代谢相关3-MNBW 和对照组。The O3-MNBW 处理增加了大多数与风味代谢相关的 DMs 的丰度，并降低了柚皮苷和芹菜素的水平。我们的结果提供了对响应欧芹暴露于 O 的调节机制的见解3-MNBW，并确认了 O 的潜在用途3-MNBW 作为一种保存技术。

The production and use of ozone micro-nano bubble water (O3-MNBW) is an innovative technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness and quality of fruits and vegetables by removing pesticides, mycotoxins, and other contaminants. The quality of parsley treated with different concentrations of O3-MNBW was investigated during storage at 20 ℃ for 5 d, and found that a ten-minute exposure of parsley to 2.5 mg·L−1 O3-MNBW effectively preserved the sensory quality of parsley, and resulted in lower weight loss, respiration rate, ethylene production, MDA levels, and a higher level of firmness, vitamin C, and chlorophyll content, relative to untreated parsley. The O3-MNBW treatment also increased the level of total phenolics and flavonoids, enhanced peroxidase and ascorbate peroxidase activity, and inhibited polyphenol oxidase activity in stored parsley. Five volatile signatures identified using an electronic nose (W1W, sulfur-compounds; W2S, ethanol; W2W, aromatic- and organic- sulfur compounds; W5S, oxynitride; W1S, methane) exhibited a significant decrease in response to the O3-MNBW treatment. A total of 24 major volatiles were identified. A metabolomic analysis identified 365 differentially abundant metabolites (DMs). Among them, 30 and 19 DMs were associated with characteristic volatile flavor substance metabolism in O3-MNBW and control groups, respectively. The O3-MNBW treatment increased the abundance of most DMs related to flavor metabolism and reduced the level of naringin and apigenin. Our results provide insight into the mechanisms that are regulated in response to the exposure of parsley to O3-MNBW, and confirmed the potential use of O3-MNBW as a preservation technology.