电生功能水处理对菜豆贮藏品质的影响

以菜豆为试材,以未处理和经自水处理的菜豆为对照组,研究酸性电生功能水（pH:2.5±0.3,ACC:（99.3±3.2）mg/kg,ORP:（1130±5）mv）、碱性电生功能水（pH:10.5±0.3,ORP:（-850±5）mv）、NaClO溶液（pH:9.4±0.2,ACC:（96.8±2.4）mg/kg）对菜豆贮藏品质的影响,结果表明:酸性电生功能水能有效的降低菜豆表面的微生物数量,且与相同有效氯浓度的次氯酸钠溶液相比,可达到更好的杀菌效果。在贮藏期内,酸性电生功能水处理能有效抑制菜豆表面微生物数量的增长,降低失重率,使菜豆的硬度、抗坏血酸、叶绿素含量维持在较高的水平,减少果实营养物质的消耗和色素的降解,降低锈斑指数,提高商品率。因此,酸性电生功能水可用于菜豆的贮藏保鲜中,并且可以取得较好的保鲜效果。 

Effect of electrolyzed functional water on quality of Phaseolus vulgaris L.during storage

By setting untreated and water treatment Phaseolus vulgaris L.as controls,the effect of acidic electrolyzed functional water( pH: 2.5 ± 0.3,ACC:( 99.3 ± 3.2) mg / kg,ORP:( 1130 ± 5) mv),alkaline electrolyzed functional water(pH: 10.5 ± 0.3,ORP:(-850 ± 5) mv,sodium hypochlorite solution(pH: 9.4 ± 0.2,ACC:( 96.8 ± 2.4) mg / kg) on quality of Phaseolus vulgaris L.in storage was studied,the results indicated that acidic electrolyzed functional water effectively restrained microbial growth and had significantly improved bebactericidal activity in comparison with sodium hypochlorite solution in same initial active chlorine concentrations. During storage,the growth of microbes was restrained,the loss of vegetable weight was reduced,the hardness,ascorbic acid,chlorophyll content of beans were kept at a higher level,the loss of nutrition substance and decomposition of pigments were decreased,the rust spot index was reduced and the commodity rate was improved by the treatment of acidic electrolyzed functional water.Therefore,acidic electrolyzed functional water can be applied to the preservation of beans and can obtain a better preservation effect.