1. 文章信息

標(biāo)題：Ozone micro-nano bubble water preserves the quality of postharvest parsley

中文標(biāo)題：臭氧微納氣泡水保持歐芹采后品質(zhì)

2. 文章鏈接

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.文中所用產(chǎn)品型號：3S-J5000，3S-T10

重點

?2.5 毫克·L?1臭氧微納米氣泡水是歐芹的處理方法。

?臭氧微納米氣泡水減少了 5 個揮發(fā)性特征。

?鑒定出 24 種主要揮發(fā)物和 365 種差異代謝物。

?誘導(dǎo)了大多數(shù)與風(fēng)味代謝相關(guān)的代謝物。

摘要

臭氧微納米氣泡水（O3-MNBW） 是一種創(chuàng)新技術(shù)，通過去除殺蟲劑、霉菌毒素和其他污染物來延長水相臭氧的反應(yīng)性并保持水果和蔬菜的新鮮度和質(zhì)量。不同濃度 O 處理的歐芹品質(zhì)3-在 20 °C 下儲存 5 d 期間對 MNBW 進行調(diào)查，發(fā)現(xiàn)歐芹暴露于 2.5 mg·L?1O3-MNBW 有效地保留了歐芹的感官品質(zhì)，與未經(jīng)處理的歐芹相比，體重減輕、呼吸速率、乙烯產(chǎn)生、MDA 水平較低，硬度、維生素 C 和葉綠素含量較高。The O3-MNBW 處理還提高了總酚和類黃酮的水平，增強了過氧化物酶和抗壞血酸過氧化物酶活性，并抑制了儲存歐芹中的多酚氧化酶活性。使用電子鼻鑒定的五個揮發(fā)性特征（W1W，硫化合物;W2S，乙醇;W2W，芳香族和有機硫化合物;W5S，氮氧化物;W1S，甲烷）對 O 的響應(yīng)顯著降低3-MNBW 治療。共鑒定出 24 種主要揮發(fā)物。代謝組學(xué)分析確定了 365 種差異豐度代謝物 （DM）。其中，30 和 19 個 DMs 與 O 中特征性揮發(fā)性風(fēng)味物質(zhì)代謝相關(guān)3-MNBW 和對照組。The O3-MNBW 處理增加了大多數(shù)與風(fēng)味代謝相關(guān)的 DMs 的豐度，并降低了柚皮苷和芹菜素的水平。我們的結(jié)果提供了對響應(yīng)歐芹暴露于 O 的調(diào)節(jié)機制的見解3-MNBW，并確認(rèn)了 O 的潛在用途3-MNBW 作為一種保存技術(shù)。

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.