低温等离子体处理对鲜切胡萝卜品质及抗氧化活性的影响.

[Objectives]The paper aimed to investigate the effects of cold plasma treatment on the quality and antioxidant activity of fresh-cut carrots during storage, and to propose a basis for the application of cold plasma treatment in fresh-cut carrot preservation. [Methods]Fresh-cut carrots were treated with dielectric barrier discharge cold plasma at 60 kV for 5 min and stored at (10±1) ℃ for 72 h. Regular samples were taken to measure the quality parameters, polyphenols content and antioxidant activity of fresh-cut carrots. [Results]Cold plasma treatment could slow down the occurrence of white blush by inhibiting peroxidase activity and the accumulation of lignin and inhibit the growth of surface microorganisms in fresh-cut carrots. Cold plasma treatment maintained higher contents of ascorbic acid and total carotenoid in fresh-cut carrots. In addition, cold plasma treatment could improve the generation rate of ■ and H2O2 content during the early storage period, and improve the activities of phenylalanine ammonialyase (PAL),cinnamic acid 4-hydroxylase (C4H) and 4-coumaric acid coenzyme A ligase (4CL),and improve the contents of chlorogenic acid, caffeic acid and other phenolic substances and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate in fresh-cut carrots. [Conclusions]Cold plasma treatment could delay the quality deterioration of fresh-cut carrots, and improve the antioxidant activity by promoting the accumulation of phenolic substances. [ABSTRACT FROM AUTHOR]