量子硒对鲜切苹果的保鲜效果

doi:10.11924/j.issn.1000-6850.casb2025-0817

摘要/Abstract

摘要：

为探讨量子硒（食品级）浸泡处理对鲜切苹果保鲜效果的影响，将‘富士’苹果切为5~6 mm的薄片，分别置于稀释30万、15万、10万倍的量子硒溶液浸泡40 min，设置清水浸泡和不浸泡为对照。储存条件为4℃，在0、2、4、6 d时对其进行拍照和色差测定，将处理组的褐变程度、褐变相关酶(POD、PPO、PAL)的活性、多酚和总醌的含量以及微生物数量与对照比较。结果表明，稀释15万倍的量子硒浸泡处理能够显著抑制鲜切苹果的褐变，降低相关酶的活性，减少多酚和总醌含量，保持鲜切苹果的感官品质，抑制微生物的繁殖，最终延长鲜切苹果的保质期。

关键词: 量子硒, 鲜切苹果, 褐变, 微生物, 果实品质

Abstract:

The objective of this study was to investigate the effect of soaking treatment with quantum selenium (food-grade) on the preservation of fresh-cut apples. ‘Fuji’ apples were sliced into approximately 5-6 mm thick pieces, and the slices were soaked in quantum selenium solutions diluted 300000, 150000 and 100000 times for 40 minutes. Control groups consisted of slices soaked in clean water and slices with no soaking treatment. The samples were stored at 4℃. Assessments, including photography and color difference measurement, were conducted at 0, 2, 4, and 6 days of storage. The browning degree, activities of browning-related enzymes (POD, PPO, PAL), contents of polyphenols and total quinones, and microbial counts of the treated groups were compared with the control groups. The results indicated that the soaking treatment with the 150000-fold diluted quantum selenium solution significantly inhibited the browning of fresh-cut apples, reduced the activities of related enzymes, decreased the contents of polyphenols and total quinones, maintained the sensory quality of the fresh-cut apples, inhibited microbial proliferation, and extended the shelf life of the fresh-cut apples.

Key words: quantum selenium, fresh-cut apples, browning, microorganisms, fruit quality

中图分类号:

TS255.36，S661.1

李学敏, 秦紫一, 李思晗, 霍强, 张培峰, 张雪梅. 量子硒对鲜切苹果的保鲜效果[J]. 中国农学通报, 2026, 42(19): 200-209.

LI Xuemin, QIN Ziyi, LI Sihan, HUO Qiang, ZHANG Peifeng, ZHANG Xuemei. Study on Fresh-Keeping Effect of Quantum Selenium on Fresh-cut Apples[J]. Chinese Agricultural Science Bulletin, 2026, 42(19): 200-209.

图/表 11

参考文献 31

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处理	色差值	0 d	2 d	4 d	6 d
稀释30万倍	L^*	79.41±1.69ab	75.02±2.58a	69.35±3.30c	67.82±8.00c
	a^*	-1.00±0.45b	0.39±0.72ab	1.54±0.29ab	1.36±0.47a
	b^*	20.99±1.53c	29.30±3.79a	30.28±1.10b	27.06±1.15b
稀释15万倍	L^*	78.26±4.33b	72.98±1.95a	73.46±1.91a	69.98±4.55b
	a^*	-0.45±0.15b	0.02±0.19b	0.22±1.06b	0.66±0.05a
	b^*	19.64±3.75c	23.47±1.76b	26.41±2.40c	27.04±1.06b
稀释10万倍	L^*	79.75±0.64ab	73.97±2.10a	71.70±2.64ab	72.79±2.13a
	a^*	-1.24±0.09b	-0.15±0.42b	0.25±0.27b	1.08±0.21a
	b^*	20.94±0.73c	24.64±2.65b	26.41±1.61c	29.10±0.98a
清水	L^*	80.93±1.59a	75.66±1.61a	70.92±7.92bc	71.86±1.06ab
	a^*	-0.72±0.07b	0.96±0.14ab	2.46±0.49a	1.85±1.24a
	b^*	24.49±0.77b	29.30±1.42a	31.47±1.44b	30.29±2.22a
不浸泡	L^*	75.76±1.47c	68.14±2.53b	70.39±3.00bc	65.83±3.12d
	a^*	1.66±0.36a	1.17±1.10a	2.53±0.50a	1.69±0.75a
	b^*	29.25±0.73a	28.77±1.93a	34.50±1.55a	28.71±2.58ab

处理	色差值	0 d	2 d	4 d	6 d
稀释30万倍	L^*	79.41±1.69ab	75.02±2.58a	69.35±3.30c	67.82±8.00c
	a^*	-1.00±0.45b	0.39±0.72ab	1.54±0.29ab	1.36±0.47a
	b^*	20.99±1.53c	29.30±3.79a	30.28±1.10b	27.06±1.15b
稀释15万倍	L^*	78.26±4.33b	72.98±1.95a	73.46±1.91a	69.98±4.55b
	a^*	-0.45±0.15b	0.02±0.19b	0.22±1.06b	0.66±0.05a
	b^*	19.64±3.75c	23.47±1.76b	26.41±2.40c	27.04±1.06b
稀释10万倍	L^*	79.75±0.64ab	73.97±2.10a	71.70±2.64ab	72.79±2.13a
	a^*	-1.24±0.09b	-0.15±0.42b	0.25±0.27b	1.08±0.21a
	b^*	20.94±0.73c	24.64±2.65b	26.41±1.61c	29.10±0.98a
清水	L^*	80.93±1.59a	75.66±1.61a	70.92±7.92bc	71.86±1.06ab
	a^*	-0.72±0.07b	0.96±0.14ab	2.46±0.49a	1.85±1.24a
	b^*	24.49±0.77b	29.30±1.42a	31.47±1.44b	30.29±2.22a
不浸泡	L^*	75.76±1.47c	68.14±2.53b	70.39±3.00bc	65.83±3.12d
	a^*	1.66±0.36a	1.17±1.10a	2.53±0.50a	1.69±0.75a
	b^*	29.25±0.73a	28.77±1.93a	34.50±1.55a	28.71±2.58ab

处理	储藏时间	细菌总数	真菌总数
15万倍	0 d	1.2×10⁵b	2.5×10⁴b
	2 d	1.8×10⁷b	3.9×10⁴b
	4 d	2.7×10⁷a	5.1×10⁴a
	6 d	多不可计	多不可计
不浸泡	0 d	4.5×10⁵a	3.2×10⁴a
	2 d	2.5×10⁷a	4.9×10⁴a
	4 d	3.1×10⁷a	多不可计
	6 d	多不可计	多不可计

处理	储藏时间	细菌总数	真菌总数
15万倍	0 d	1.2×10⁵b	2.5×10⁴b
	2 d	1.8×10⁷b	3.9×10⁴b
	4 d	2.7×10⁷a	5.1×10⁴a
	6 d	多不可计	多不可计
不浸泡	0 d	4.5×10⁵a	3.2×10⁴a
	2 d	2.5×10⁷a	4.9×10⁴a
	4 d	3.1×10⁷a	多不可计
	6 d	多不可计	多不可计