[1]付晗,杨何,李鹏霞,等.微酸性电解水处理通过提升抗氧化性维持鲜菜用大豆采后品质[J].江苏农业学报,2026,42(08):1679-1689.[doi:doi:10.3969/j.issn.1000-4440.2026.08.017]
　FU Han,YANG He,LI Pengxia,et al.Postharvest quality of vegetable soybean maintained by slightly acidic electrolyzed water through promoting the antioxidant capacity[J].,2026,42(08):1679-1689.[doi:doi:10.3969/j.issn.1000-4440.2026.08.017]
点击复制

微酸性电解水处理通过提升抗氧化性维持鲜菜用大豆采后品质()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
42
期数:
2026年08期
页码:
1679-1689
栏目:
加工贮藏·质量安全
出版日期:
2026-08-31

文章信息/Info

Title:
Postharvest quality of vegetable soybean maintained by slightly acidic electrolyzed water through promoting the antioxidant capacity
作者:
付晗1; 2; 杨何2; 李鹏霞1; 罗淑芬1
(1.江苏省农业科学院农业设施与装备研究所,江苏南京210014;2.沈阳农业大学食品学院,辽宁沈阳110866)
Author(s):
FU Han1; 2; YANG He2; LI Pengxia1; LUO Shufen1
(1.Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2.Food Science College, Shenyang Agricultural University, Shenyang 110866, China)
关键词:
微酸性电解水; 菜用大豆; 活性氧; 氧化损伤; 贮藏品质
Keywords:
slightly acidic electrolyzed water; vegetable soybean; reactive oxygen species; oxidative damage; storage quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2026.08.017
文献标志码:
A
摘要:
为探究微酸性电解水(Slightly acidic electrolyzed water,SAEW)对采后菜用大豆贮藏品质的影响,本研究在筛选适宜的SAEW保鲜质量浓度的基础上,进一步将清水浸泡对照(CK)和适宜SAEW保鲜质量浓度的浸泡处理后的菜用大豆豆荚置于低温货架(12～15 ℃)上贮藏16 d,分析SAEW处理对贮藏过程中菜用大豆豆荚外观品质、叶绿素含量、菌落数及菜用大豆豆粒抗氧化物质含量、抗氧化酶活性的影响。结果表明,100 mg/L质量浓度的SAEW处理可有效维持采后菜用大豆的感官品质及豆荚叶绿素含量,抑制其表面菌落数增长。贮藏8～12 d,100 mg/L SAEW处理豆粒过氧化物酶(POD)活性比CK提高9.38%～25.94%。贮藏8～16 d,100 mg/L SAEW处理豆粒过氧化氢酶(CAT)活性、超氧化物歧化酶(SOD)活性和抗坏血酸含量分别比CK提高7.35%～21.58%、8.05%～15.43%和44.12%～55.10%,菜用大豆豆粒1，1-二苯基-2-三硝基苯肼(DPPH)自由基清除率比CK提高13.86%～18.25%,O2·-生成速率、H2O2含量和丙二醛(MDA)含量分别比CK降低12.47%～36.54%、10.59%～13.40%、4.94%～11.42%。贮藏4～16 d,100 mg/L SAEW处理豆粒总酚含量、三磷酸腺苷含量和二磷酸腺苷含量和能荷水平比CK提高3.36%～10.52%、14.99%～47.18%、10.46%～45.99%、5.37%～29.23%。综上,100 mg/L质量浓度的SAEW处理可抑制豆荚表面微生物繁殖,提高豆粒抗氧化性和能量水平来维持采后菜用大豆豆荚品质。本研究结果对延长采后菜用大豆的货架期、提高菜用大豆的商品价值具有重要意义。
Abstract:
To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest vegetable soybean, the soybean pods treated with water immersion control (CK) and suitable SAEW preservation concentration were further stored at low temperature shelf (12-15 ℃) for 16 days, on the basis of screening suitable SAEW preservation concentration. The effects of SAEW treatment on the appearance quality, chlorophyll content, colony number, antioxidant substance content and antioxidant enzyme activity of vegetable soybean pods during storage were analyzed. The results showed that 100 mg/L SAEW treatment could effectively maintain the sensory quality and chlorophyll content of harvested vegetable soybean pods, and inhibit the growth of colony number on the surface. After 8-12 days of storage, the peroxidase (POD) activity of vegetable soybean grains treated with 100 mg/L SAEW was 9.38%-25.94% higher than that of CK. After 8-16 days of storage, the catalase (CAT) activity, superoxide dismutase (SOD) activity and ascorbic acid content of vegetable soybean grains treated with 100 mg/L SAEW were 7.35%-21.58%, 8.05%-15.43% and 44.12%-55.10% higher than those of CK, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate of vegetable soybean grains was 13.86%-18.25% higher than that of CK. The O·-2 generation rate, H2O2 content and malondialdehyde (MDA) content decreased by 12.47%-36.54%, 10.59%-13.40% and 4.94%-11.42% compared with CK, respectively. The total phenol content, adenosine triphosphate content, adenosine diphosphate content and energy charge level of beans treated with 100 mg/L SAEW were 3.36%-10.52%, 14.99%-47.18%, 10.46%-45.99% and 5.37%-29.23% higher than those of CK after 4-16 days of storage. In summary, SAEW treatment at 100 mg/L mass concentration could inhibit microbial reproduction on the surface of vegetable soybean pods, improve the antioxidant activity and energy level of vegetable soybean grains to maintain the quality of postharvest vegetable soybean pods. The results of this study are of great significance for prolonging the shelf life of postharvest vegetable soybeans and improving the commodity value of vegetable soybeans.

参考文献/References:

[1]Wiyono A E, Rusdianto A S, Pratiwi R. The effect of time storage and room temperature of physicochemical characteristics of frozen edamame (Glycine max L.)[J]. Journal La Lifesci,2020,1(6):10-18.
[2]张红梅,单维奎,林大勇,等. 早熟春播菜用大豆新品种‘苏早3号’[J]. 园艺学报,2023,50(增刊1):81-82.
[3]An N N, Sun W H, Li B Z, et al. Effect of different drying techniques on drying kinetics,nutritional components,antioxidant capacity,physical properties and microstructure of edamame[J]. Food Chemistry,2022,373:131412.
[4]Yu G B, Chen F Q, Wang Y T, et al. Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids,amino acids,and the derivatives in edamame[J]. Food Chemistry:X,2022,16:100511.
[5]Moinuddin, Khan F A, Amir M, et al. Vegetable soybean (Edamame):a potential area of research-a review[J]. SKUAST Journal of Research,2023,25(3):376-386.
[6]梁小环. 冷激结合纳米包装对采后菜用大豆保鲜效果的研究[D]. 南京:南京农业大学,2021.
[7]王远. 温度与精胺对菜用大豆采后生理及蔗糖代谢的影响[D]. 南京:南京农业大学,2015.
[8]余铭,梁钻好,林华兴,等. 预冷方式对鲜毛豆贮藏期保鲜效果的影响[J]. 食品科技,2022,47(10):100-104.
[9]Makino Y, Nishizaka A, Yoshimura M, et al. Influence of low O2 and high CO2 environment on changes in metabolite concentrations in harvested vegetable soybeans[J]. Food Chemistry,2020,317:126380.
[10]张晓娟,刘贵珊,余江泳,等. 真空预冷毛豆参数优化及其对贮藏特性的影响[J]. 食品与发酵工业,2020,46(23):156-161.
[11]杜传来,吴胜. 不同预处理对鲜荚毛豆低温贮藏过程中品质的影响[J]. 现代食品科技,2009,25(4):362-365.
[12]苏新国,郑永华,汪峰,等. 1-MCP和MJ对菜用大豆采后籽粒营养成分的影响[J]. 食品科学,2003,24(1):142-146.
[13]Du Y L, Tian Q, Li G J, et al. Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation[J]. Food Research International,2024,195:114996.
[14]范雅柔,曹艳芸,韩剑众. 微酸性电解水对小黄瓜感官品质的影响[J]. 中国食品学报,2024,24(9):287-296.
[15]Zhang J, Liu Q Q, Chen X Z, et al. Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit[J]. Food Chemistry:X,2023,17:100555.
[16]Liu J L, Guo J Y, Yang J X, et al. Comparative transcriptome and metabolome analyses reveal the mechanism of slightly acidic electrolyzed water in delaying browning and senescence in rambutan fruit[J]. Postharvest Biology and Technology,2025,230:113778.
[17]Wang C F, Liu H R, Liu C X, et al. Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage[J]. Frontiers in Plant Science,2024,15:1428394.
[18]胡花丽,焦贺,李鹏霞,等. 一种采后香葱的贮藏保鲜方法:CN116019143A[P]. 2023-04-28.
[19]An R H, Luo S F, Zhou H S, et al. Effects of hydrogen-rich water combined with vacuum precooling on the senescence and antioxidant capacity of pakchoi (Brassica rapa subsp. Chinensis)[J]. Scientia Horticulturae,2021,289:110469.
[20]Fan L L, Wang Q, Lv J Y, et al. Amelioration of postharvest chilling injury in cowpea (Vigna sinensis) by methyl jasmonate (MeJA) treatments[J]. Scientia Horticulturae,2016,203:95-101.
[21]中华人民共和国国家卫生健康委员会,国家市场监督管理总局. 食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2—2022[S]. 北京:中国标准出版社,2022.
[22]Guo F, Sun Y, Hu H L, et al. Red light-emitting diode irradiation delays the senescence of postharvest pakchoi through promoting antioxidant capacity and regulating ascorbate-glutathione cycle[J]. Postharvest Biology and Technology,2025,222:113351.
[23]Dong T T, Shi J Y, Jiang C Z, et al. A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock[J]. Postharvest Biology and Technology,2015,110:96-102.
[24]Liu J, Liu S, Zhang X, et al. Effect of Gallic acid grafted chitosan film packaging on the postharvest quality of white button mushroom (Agaricus bisporus)[J]. Postharvest Biology and Technology,2019,147:39-47.
[25]陈皖豫,安容慧,胡花丽,等. 薄膜包装对娃娃菜采后贮藏品质的影响[J]. 包装工程,2020,41(7):33-42.
[26]中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中抗坏血酸的测定:GB 5009.86—2016[S]. 北京: 中国标准出版社,2016.
[27]赵世杰. 植物生理学实验指导[M]. 北京:中国农业科学技术出版社,2002.
[28]Sun L, Luo S F, Hu H L, et al. Melatonin promotes the normal cellular mitochondrial function of lotus seeds through stimulating nitric oxide production[J]. Postharvest Biology and Technology,2022,185:111814.
[29]焦贺,孟敌,韩颖,等. 微酸性电解水对采后香葱抑菌特性及贮藏品质的影响[J]. 食品科学,2024,45(9):197-203.
[30]Zhang C L, Cao W, Hung Y C, et al. Disinfection effect of slightly acidic electrolyzed water on celery and cilantro[J]. Food Control,2016,69:147-152.
[31]林海潞,胡兴成,李帆,等. 微酸性电解水对采后双孢蘑菇贮藏效果的影响[J]. 福建农林大学学报(自然科学版),2024,53(5):712-720.
[32]吴若臣,应瑞峰,邓智文,等. 阿拉伯木聚糖、β-D-葡聚糖和α-纤维素涂层对杏果活性氧代谢的影响[J]. 食品科学,2024,45(16):204-212.
[33]赵安琪. 雾化微酸性电解水联合真空预冷对采后小白菜品质的影响[D]. 沈阳:沈阳农业大学,2023.
[34]Li L Z, Sun Y Y, Liu H J, et al. The increase of antioxidant capacity of broccoli sprouts subject to slightly acidic electrolyzed water[J]. Food Bioscience,2022,49:101856.
[35]Zhang J, Chen X Z, Liu Q Q, et al. Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species[J]. Food Chemistry:X,2024,23:101644.
[36]Dong B Y, Yao Q P, Zhu D Q, et al. Exogenous melatonin maintains quality of postharvest Rosa roxburghii fruit by modulating reactive oxygen species metabolism and energy status[J]. Scientia Horticulturae,2022,304:111346.
[37]Wang K H, Sun S M, Niu W, et al. Insight into the potential mechanisms of electron beam irradiation maintains energy supply in fava beans (Vicia faba L.) by regulating mitochondrial condition during postharvest cold storage[J]. Food Chemistry,2025,489:145000.

相似文献/References:

[1]林婷婷,孙芝兰,刘芳,等.微酸性电解水对产气荚膜梭菌芽孢的杀灭效果及作用机制[J].江苏农业学报,2023,(08):1755.[doi:doi:10.3969/j.issn.1000-4440.2023.08.016]
　LIN Ting-ting,SUN Zhi-lan,LIU Fang,et al.Bactericidal effect and mechanism of action of slightly acidic electrolyzed water on Clostridium perfringens spores[J].,2023,(08):1755.[doi:doi:10.3969/j.issn.1000-4440.2023.08.016]
[2]韩悦,李晓冰,周宏胜,等.微酸性电解水对桃果实采收后软腐病的防治效果[J].江苏农业学报,2025,(11):2146.[doi:doi:10.3969/j.issn.1000-4440.2025.11.008]
　HAN Yue,LI Xiaobing,ZHOU Hongsheng,et al.Efficacy of slightly acidic electrolyzed water in controlling postharvest soft rot pathogen of peach[J].,2025,(08):2146.[doi:doi:10.3969/j.issn.1000-4440.2025.11.008]

备注/Memo

备注/Memo:
收稿日期：2025-10-14基金项目：国家自然科学基金青年基金项目（31901755）作者简介：付晗(1997-)，女，黑龙江伊春人，硕士研究生，研究方向为果蔬保鲜与加工。（E-mail）791981150@qq.com通讯作者：罗淑芬,(E-mail)luoshufen666@126.com
更新日期/Last Update: 2026-09-16