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Utilizing air discharge to preserve post-harvest quality of lotus root by suppressing fusarium oxysporum

文献类型： 外文期刊

作者： Zhang, Pengyue 1 ; Chen, Huizhi 1 ; Niu, Ben 1 ; Mu, Honglei 1 ; Liu, Ruiling 1 ; Han, Yanchao 1 ; Yin, Ming 1 ; Shen, Chaoyi 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Zhejiang Key Lab Intelligent Food Logist & Proc, China Natl Light Ind,Key Lab Postharvest Handling, Food Sci Inst,Key Lab Postharvest Preservat & Proc, Hangzhou 310021, Peoples R China

关键词： Ozone; Negative ions; Fusarium oxysporum; Antimicrobial properties; Cell membrane damage

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 493 卷

页码：

收录情况： SCI

摘要： This study analyzed the suppressive effect of air discharge (NAIs + Ozone) on the pathogenic fungus Fusarium oxysporum isolated from post-harvest lotus roots and innovatively applied this technology to lotus root storage. The results demonstrated that air discharge treatment significantly inhibited both F. oxysporum hyphal growth and spore germination. Microscopic analysis showed that F. oxysporum mycelium shrank and damaged, and spore morphology was disrupted after air discharge treatment. Air discharge treatment increased the permeability of the cell membrane of F. oxysporum, leading to increased leakage of nucleic acids and other contents. Additionally, air discharge induced the accumulation of reactive oxygen species, inactivates scavenging enzymes, and reduced mitochondrial membrane potential, resulting in metabolic disorders. Storage experiments showed that air discharge treatment effectively inhibited microbial growth, delayed decay, and maintained lotus root quality by reducing weight loss, preserving color and firmness, and retaining soluble solids and starch content.

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