| 酸性电解水用于葡萄杀菌保鲜的试验研究 |
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| 引用本文： | 武龙,肖卫华,李里特,辰巳英三. 酸性电解水用于葡萄杀菌保鲜的试验研究[J]. 食品科技, 2004, 0(9): 81-83 |
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| 作者姓名： | 武龙 肖卫华 李里特 辰巳英三 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 日本农林水产省国际农林水产业研究中心,东京 |
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| 摘 要： | 用不同指标的酸性电解水对葡萄进行处理,对处理后果实的微生物总数、霉菌总数以及腐烂率、脱粒率进行了对比研究,结果显示:经不同指标酸性电解水浸泡处理后,果实表面微生物数量均显著降低,果实的总损失率也明显降低;对比发现,强酸性电解水的防腐保鲜效果最优;葡萄果实采后用酸性电解水处理可以有效的提高其商品价值及食用安全性。
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| 关 键 词： | 酸性电解水 葡萄保鲜 微生物 腐烂 |
| 文章编号： | 1005-9989(2004)09-0081-03 |
| 修稿时间： | 2004-03-08 |
The preservation of fresh grape by the acidic electrolyzed water |
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| WU Long,XIAO Wei-hua,LI Li-te,Eizo Tatsumi. The preservation of fresh grape by the acidic electrolyzed water[J]. Food Science and Technology, 2004, 0(9): 81-83 |
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| Authors: | WU Long XIAO Wei-hua LI Li-te Eizo Tatsumi |
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| Affiliation: | WU Long1,XIAO Wei-hua1,LI Li-te1,Eizo Tatsumi2 |
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| Abstract: | The fresh grape was processed by tap-water and different kinds of Acidic Electrolyzed Water(AEW). The microbe total number, mold total number, decay ratio and shedding ratio were evaluated. The results showed that the microbe total number and loss ratio of the grape dipped with different AEW were reduced remarkably. It was also showed that the strong acidic electrolyzed water had the best effect. The commercial value and edible safety of fresh post harvest grape could be enhanced by processing with the acidic electrolyzed water. |
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| Keywords: | acidic electrolyzed water grape preservation microbe decay |
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