【作者】 李华贞； 郑淑方； 宋曙辉； 李建； 李里特； 刘海杰；

【Author】 LI Hua-zhen~(1,2),ZHENG Shu-fang~2,SONG Shu-hui~2,LI Jian~1,LI Li-te~1,LIU Hai-jie~1 (1.College Of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China) (2.Vegetable Research Center,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China)

【机构】 中国农业大学食品科学与营养工程学院； 北京市农林科学院蔬菜研究中心；

【摘要】 采用酸性电解水对新鲜菠菜、桃子及樱桃进行处理,考察了酸性电解水对上述果蔬在不同贮藏条件下保鲜效果的影响。结果显示,pH 3.04、有效氯浓度(ACC)30.2 mg/kg的强酸性电解水和pH 5.68、ACC 26.6 mg/kg的微酸性电解水浸泡处理5 min均能使菠菜表面的细菌总数下降2.01gcfu/g以上,5℃下贮藏9d,微生物数量增长缓慢,营养成分基本不变,亚硝酸盐的积累受到抑制,食用品质和食用安全性提高。pH 5.85、ACC55.0mg/kg的微酸性电解水处理桃子能有效降低其表面微生物总数及霉菌、酵母菌数量,贮藏期间(25℃),桃子硬度和可溶性固形物含量和对照相比下降缓慢,腐烂率和褐变指数降低,保鲜期延长。酸性电解水浸泡处理樱桃并于24℃条件下贮藏13 d后,与对照组相比较,樱桃的好果率显著提高。更多还原

【Abstract】 acidic electrolyzed oxidizing water(AEOW) was used to treat fresh spinach,peaches and cherries.The preservative effects of AEOW on spinach,peaches and cherry under different storage conditions were investigated The results showed that 5-min soaking treatment using either strong acidic electrolyzed water(pH 3.04) with available chlorine concentration(ACC) of 30.13 mg/kg or slightly acidic electrolyzed water(pH 5.68) with ACC of 26.59 mg/kg decreased the number of microorganisms on spinach surface by 2.01g cfu/g.These treatments also restrained nitrite accumulation and the growth of microbes,and preserved the quality and safety of the spinach during the storage at 5℃for 9 days.For peaches stored at 25℃,slightly acidic electrolyzed water with pH 5.85 and ACC 55 ppm effectively restrained microbial growth,maintained the hardness and soluble solid content of three different peaches,reduced the decay rate and browning index,and extended the length of preservatioa Fresh cherries were soaked with acidic electrolyzed water and stored at 24℃for 13 days.Compared with the control,the percentage of disease-free cherry increased significantly.更多还原