酸性电解水对果蔬杀菌及保鲜效果的研究

本研究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.结果表明,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5min均能使菠菜表面的微生物数下降2.0lg cfu/g以上...

Study on Sterilization and Preservation of Fruits and Vegetables Using Acidic Electrolyzed Oxidizing Water

In this study,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 2.0 lg 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 °C for 9 days.For peaches stored at 25 °C,slightly acidic electrolyzed water with pH 5.85 and ACC 55 mg/kg 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 preservation.Fresh cherries were soaked with acidic electrolyzed water and stored at 24 °C for 13 days.Compared with the control,the percentage of disease-free cherry increased significantly.The acidic electrolyzed water treatment also helped to maintain the content of soluble solids in cherries.