Study on Fresh-Keeping Effect of Quantum Selenium on Fresh-cut Apples

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

Abstract

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

CLC Number:

TS255.36，S661.1

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.

Figures/Tables 11

References 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