KU Xiaobei,DONG Xiaoyu.Effects of Ultrasonic Ozone Cleaning Combined With Precise Phase Temperature Storage on the Preservation of Summer Lycium barbarum L.[J].Northern Horticulture,2026,(8):81-87.[doi:10.11937/bfyy.20253432]
超声波臭氧清洗协同精准相温贮藏对夏季枸杞保鲜效果的影响
- Title:
- Effects of Ultrasonic Ozone Cleaning Combined With Precise Phase Temperature Storage on the Preservation of Summer Lycium barbarum L.
- 文章编号:
- 1001-0009(2026)08-0081-07
- Keywords:
- fresh Lycium barbarum L.; ultrasonic; ozone; accurate phase temperature; quality
- 分类号:
- S567.19
- 文献标志码:
- A
- 摘要:
- 以新疆精河县采摘的枸杞为试材，分别采用臭氧、超声波以及二者复合处理，以不处理为对照,置于1 ℃，相对湿度为90%精准相温库中贮藏25 d，每隔5 d测定一次果实的生理指标，研究了超声波和臭氧单独及二者复合处理对鲜食枸杞在精准相温库环境下的贮藏保鲜效果，以期为鲜食枸杞的贮藏保鲜及产业化提供参考依据。结果表明：与CK相比，超声波和臭氧单独及二者复合处理均不同程度的保持了果实的贮藏品质，且二者复合处理效果最优。在贮藏末期，超声波和臭氧复合处理果实失重率、腐烂率和可溶性果胶含量仅为CK的50.0%、35.0%和68.5%。过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性较CK分别提高34.6%、71.4%和38.5%。降低了果实呼吸速率和多聚半乳糖醛酸酶活性，使呼吸高峰推迟了5 d。超声波和臭氧复合处理有效提高了果实的抗氧化酶活性，保持了果实的贮藏品质，延缓了贮藏期。
- Abstract:
- Taking Lycium barbarum L. collected in Jinghe county of Xinjiang as the test material,ozone，ultrasonic and their combination treatments were used respectively，with no treatment as the control，and stored at 1 ℃，relative humidity of 90% precise phase temperature storage for 25 days.The physiological indexes of the fruit were measured every 5 days.The effects of ultrasonic and ozone alone and their combination on the storage and preservation of fresh Lycium barbarum L. in the precise phase temperature storage environment were studied，in order to provide reference for the storage and industrialization of fresh Lycium barbarum L..The results showed that compared with CK，ultrasonic and ozone alone and their combined treatment maintained the storage quality of fruits to varying degrees，and the combined treatment had the best effect.At the end of storage，the weight loss rate，decay rate and soluble pectin content of fruits treated with ultrasonic and ozone were only 50.0%，35.0% and 68.5% of CK.The activities of POD，CAT and SOD were increased by 34.6%，71.4% and 38.5%，respectively，compared with CK.The respiration rate and polygalacturonase activity of the fruit were reduced，and the respiration peak was delayed by 5 days.The combined treatment of ultrasound and ozone effectively improved the antioxidant enzyme activity of the fruit，maintained the storage quality of the fruit，and delayed the storage period.
参考文献/References:
［1］颜永辉,刘杰,马云,等.枸杞黄酮的提取工艺和生物学功能及其在动物生产中的应用［J］.动物营养学报,2025,37(6):3573-3584.［2］米佳,魏佳仪,禄璐,等.不同比色法测定枸杞中总黄酮含量及其抗氧化活性比较［J］.食品研究与开发,2025,46(11):155-162.［3］孙雯,阎佳楠,来斌,等.负载褪黑素和枸杞粉的凝胶糖果的研制及特性研究［J］.食品工业科技,2023,44(22):201-209.［4］邓淑芳,王鹏,张怀予,等.褪黑素处理对枸杞果实采后生理及贮藏品质的影响［J］.食品与发酵工业,2022,48(2):198-204.［5］方婕,孙万成,罗毅皓.不同处理方法对青海枸杞品质及其保鲜效果的影响［J］.中国果菜,2022,42(2):29-34,69.［6］禄璐,张曦燕,李晓莺,等.壳聚糖-山梨酸钾复合涂膜对鲜果枸杞保鲜品质的影响［J］.食品工业科技,2017,38(9):257-260.［7］方婕,罗毅皓,孙万成.不同保鲜方法对枸杞抗坏血酸过氧化物基因表达和植物激素含量的影响［J］.现代食品科技,2022,38(9):190-197.［8］李文瀚,刘紫韫,姜瑜倩,等.臭氧处理对红灯樱桃保鲜效果的影响［J］.轻工学报,2025,40(4):52-59.［9］陆义涛,田翠芳,吴倩,等.新型功能性冰在食品杀菌保鲜中的应用与展望［J］.食品科学,2024,45(14):267-276.［10］罗卢弟,陆承锐,邓云丹,等.不同保鲜处理对红托竹荪采后贮藏品质的影响［J］.北方园艺,2025(13):89-99.［11］李文瀚,刘紫韫,姜瑜倩,等.臭氧处理对红灯樱桃保鲜效果的影响［J］.轻工学报,2025,40(4):52-59.［12］闫寒,宋慕波,商飞飞,等.蓝光超声协同杀菌对三文鱼贮藏品质的影响研究［J］.食品安全质量检测学报,2024,15(22):58-66.［13］任红霞,贾靖,孟霏,等.超声波辅助草酸处理对贮藏期鲜切苹果的护色作用［J］.食品研究与开发,2025,46(1):62-69.［14］樊爱萍,邓秋红,曾丽萍,等.超声波处理结合微孔气调包装对鲜切菠萝蜜冷藏品质的影响［J］.食品工业科技,2025,46(4):350-357.［15］孟一,张玉华,陈东杰.超声联合紫外处理对鲜切山药的保鲜作用［J］.保鲜与加工,2024,24(12):18-24.［16］张旭薪,江祉昕,王赫,等.高氧应激结合1-甲基环丙烯处理对鲜食枸杞低温贮藏品质的影响［J］.保鲜与加工,2024,24(12):1-8,17.［17］牛培荣,马存福,魏晓博,等.低压静电场处理对樱桃番茄采后品质及线粒体氧化还原代谢的影响［J］.食品科学技术学报,2024,42(6):91-101.［18］吴一群,林诚,颜明娟.不同钙肥施用方式对番茄生理代谢及脐腐病发生率的影响［J］.北方园艺,2025(22):89-96.［19］李家熙,张熙洋,柳晶,等.低压静电场处理对宁夏鲜食枸杞果实采后综合品质及其挥发性风味物质的影响［J］.食品工业科技,2025,46(23):371-383.［20］李自芹,李文绮,谷天雨,等.原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响［J］.新疆农业科学,2024,61(6):1416-1422.［21］吴一璇,高冉,周小萱,等.果蔬细胞壁果胶在贮藏和干燥过程中的理化及结构特性变化规律［J］.食品与发酵工业,2025,51(15):384-391.［22］GU S,ZHAO C,SHENG X,et al.Pathogens-induced disease development and ferroptosis of harvested blueberry fruit in association with membrane lipids metabolism［J］.Postharvest Biology and Technology,2025,225:113528.［23］ZHANG J,WANG H,HU W,et al.Comprehensive widely targeted metabolomics unveils the regulatory mechanisms of high-pressure CO2 in preserving fresh-cut water bamboo shoots (Zizania latifolia) quality［J］.Postharvest Biology and Technology,2025,227:113629.［24］ROMERO BOLLN M,JAGUS R J,AGERO M V,et al.The effect of UV-C radiation on key microorganisms,detrimental factors,and bioactive compounds of a fruit and vegetable smoothie,and its combination with natural antimicrobials for shelf-life extension［J］.Food and Bioprocess Technology,2025,18(8):7470-7483.［25］QIAO L,HOU X,LI X,et al.Glutamate induction of whole potatoes alleviated the browning of fresh cuts:Jasmonate signalling may play a key role［J］.Food Chemistry,2025,482:144138.［26］CHEN Y,LIU Y,WANG J,et al.Exogenous melatonin delays the aging of Gastrodia after harvest and maintains its quality［J］.Journal of Food Processing and Preservation,2025,2025:1914835.［27］LI L,MENG Z,LIANG Y,et al.Future directions for multifunctional preservation technologies in food preservation:A review［J］.Journal of Stored Products Research,2025,114:102712.［28］罗丽,付院生,陈万林,等.物理加工技术在果蔬保鲜中的应用［J］.中国果菜,2023,43(6):9-14,21.［29］CHEN D,ZHANG Y,ZHAO J,et al.Research progress on physical preservation technology of fresh-cut fruits and vegetables［J］.Horticulturae,2024,10(10):1098.［30］YANG Y,CHEN Q.The application of ozone micro-nano bubble treatment vegetable fresh-keeping technology in air logistics transportation［J］.Advances in Materials Science and Engineering,2022,2022:4981444.
相似文献/References:
[1]杨利艳,冉 慧,乔白露,等.基于绿色荧光蛋白观察的花粉介导转化泡桐初探[J].北方园艺,2014,38(09):117.
YANG Li-yan,RAN Hui,QIAO Bai-lu,et al.Preliminary Study on Paulownia Transformation via Pollen-mediated Transformation Approach Based on GFP Observation[J].Northern Horticulture,2014,38(8):117.
[2]李粉玲,蔡汉权,林敏.杨梅叶多糖的提取及抗氧化性研究[J].北方园艺,2014,38(07):119.
LI Fen-ling,CAI Han-quan,LIN Min.Study on the Extraction and Antioxidant Activity of Polysaccharides From Bayberry Leaf[J].Northern Horticulture,2014,38(8):119.
[3]廖春燕,黄敏,黄瑶,等.超声波辅助提取鸡骨草总皂苷的工艺研究[J].北方园艺,2013,37(03):161.
LIAO Chun-yan,HUANG Min,HUANG Yao,et al.Ultrasonic-assisted Extraction Process of Total Saponins from Abrus cantoniensis[J].Northern Horticulture,2013,37(8):161.
[4]王玲丽,杨兆艳,郭艳茹.超声波辅助提取库拉索芦荟多糖工艺优化研究[J].北方园艺,2013,37(19):141.
WANG Ling-li,YANG Zhao-yan,GUO Yan-ru.Study on the Optimization of Extraction Techology of Polysaccharides from Aloe vera L. by Ultrasonic-assisted Method[J].Northern Horticulture,2013,37(8):141.
[5]马丽苹,孙军杰,汪伦记,等.银条果胶提取工艺及其理化性质研究[J].北方园艺,2014,38(15):132.
MA Li-Ping,SUN Jun-jie,WANG Lun-ji,et al.Study on Extraction Technology of Pectin From Stachys floridana Schuttl.ex Benth and Its Physicochemical Properties[J].Northern Horticulture,2014,38(8):132.
[6]李 西 进,于 军 香.超声波处理对樱桃番茄贮藏品质的影响[J].北方园艺,2010,34(24):0.[doi:10.11937/bfyy.201024063]
LI Xi-jin,YU Jun -xiang.Effect of Ultrasonic Treatment on the Cherry T omato Quality During Storage[J].Northern Horticulture,2010,34(8):0.[doi:10.11937/bfyy.201024063]
[7]孙海涛,邵信儒,姜瑞平,等.超声波-微波联合提取山核桃壳多酚及其稳定性[J].北方园艺,2015,39(24):135.[doi:10.11937/bfyy.201524037]
SUN Haitao,SHAO Xinru,JIANG Ruiping,et al.Study on Ultrasound-Microwave Combined Extraction and Stability of Pecan Shell Polyphenolic[J].Northern Horticulture,2015,39(8):135.[doi:10.11937/bfyy.201524037]
[8]孙海涛,孙影,朱炎,等.超声波-微波协同酶法提取柳蒿芽黄酮[J].北方园艺,2016,40(05):153.[doi:10.11937/bfyy.201605040]
SUN Haitao,SUN Ying,ZHU Yan,et al.Optimization of Flavonoids Extraction Technology From Artemisia integrifolia L.by Ultrasound-microwave Enzyme Synergistic Method[J].Northern Horticulture,2016,40(8):153.[doi:10.11937/bfyy.201605040]
[9]杨 玉 红.超 声 波 对 刺 槐 种 子 萌 发 的 影 响[J].北方园艺,2011,35(17):0.[doi:10.11937/bfyy.2011017036]
Ｅ ｆ ｆ ｅ ｃ ｔ ｓ ｏ ｆ Ｕ ｌ ｔ ｒ ａ ｓ ｏ ｎ ｉ ｃ Ｗ ａ ｖ ｅ ｏ ｎ Ｒ ｏ ｂ ｉ ｎ ｉ ａ ｐ ｓ ｅ ｕ ｄ ｏ ａ ｃ ａ ｃ ｉ ａ Ｓ ｅ ｅ ｄ ｓ[J].Northern Horticulture,2011,35(8):0.[doi:10.11937/bfyy.2011017036]
[10]林 海.国 槐 种 子 超 声 波 处 理 效 应 研 究[J].北方园艺,2011,35(20):0.[doi:10.11937/bfyy.2011020018]
Ｅ ｆ ｆ ｅ ｃ ｔ ｓ ｏ ｆ Ｕ ｌ ｔ ｒ ａ ｓ ｏ ｎ ｉ ｃ Ｗ ａ ｖ ｅ ｏ ｎ Ｓ ｏ ｐ ｈ ｏ ｒ ａ ｊ ａ ｐ ｏ ｎ ｉ ｃ ａ Ｓ ｅ ｅ ｄ ｓ[J].Northern Horticulture,2011,35(8):0.[doi:10.11937/bfyy.2011020018]
备注/Memo
第一作者简介：库小贝（1980-），女，硕士，讲师，现主要从事就业创业指导等研究工作。E-mail:kkbzjj@163.com.基金项目：平顶山市重点调研资助项目（251063）。收稿日期：2025-09-28