【摘要】 为评价酸性电解水结合低压处理对鲜切莲藕的保鲜效果，本研究设置酸性电解水处理、低压处理和酸性电解水结合低压3种处理方式，以蒸馏水处理作为对照组，定期测定贮藏过程中鲜切莲藕的相关指标，运用主成分分析法对数据进行综合分析。结果表明，与单一处理方式相比，酸性电解水结合低压处理降低了鲜切莲藕的呼吸强度、菌落总数及质量损失率，有效减缓了细胞膜渗透率的上升和贮藏中后期总酚含量的下降，抑制了多酚氧化酶活性、过氧化物酶活性以及色差（ΔE）值的上升，延缓了抗坏血酸含量、可溶性固形物含量、硬度和还原糖含量的降低。主成分分析结果表明，多酚氧化酶活性是导致褐变的主要因素；综合评价结果表明，酸性电解水结合低压处理对鲜切莲藕的保鲜效果显著优于单一的酸性电解水处理和低压处理（P<0.05），综合得分最高。本研究为提升鲜切莲藕保鲜效果提供了新思路和科学依据。更多还原

【Abstract】 To evaluate the fresh-keeping effect of acidic electrolyzed water combined with low-pressure treatment on fresh-cut lotus root, three treatment methods were set up: acidic electrolyzed water treatment, low-pressure treatment, and the combination of acidic electrolyzed water and low-pressure treatment. Distilled water treatment was used as the control group. Relevant indicators of fresh-cut lotus root were regularly measured during storage, and principal component analysis was applied to conduct a comprehensive analysis of the data. The results indicate that the combined treatment of acidic electrolyzed water and low-pressure significantly reduced the respiration rate, total bacterial count, and weight loss rate of the fresh-cut lotus root. It effectively mitigated the rise in cell membrane permeability and the decline in total phenolic content during the mid-to-late stages of storage. Furthermore, this dual intervention significantly reduced the activity of both PPO and POD enzymes and effectively restrained the increase in ΔE value. It also delayed the reduction in ascorbic acid content, soluble solids content, hardness, and reducing sugar content. The principal component analysis revealed that polyphenol oxidase activity was the primary factor contributing to browning. Synergistic preservation efficacy was observed for the acidic electrolyzed water and low-pressure combination, significantly outperforming individual treatments and attaining the optimal comprehensive score in fresh-cut lotus root storage. This study provides new insights and scientific basis for enhancing the preservation effects of fresh-cut lotus root.更多还原