现代食品科技2011，Vol.27Issue(3)：361-365,5.
酸性电解水对果蔬杀菌及保鲜效果的研究
Study on Sterilization and Preservation of Fruits and Vegetables Using Acidic Electrolyzed Oxidizing Water
摘要
Abstract
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 (pH3.04) with available chlorine concentration (ACC) of 30.13mg/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℃ for 9 days. For peaches stored at 25℃, 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℃ for 13 days.Compared with the control, the percentage of disease-freecherry increased significantly. The acidic electrolyzed water treatment also helped to maintain the content of soluble solids in cherries.关键词
酸性电解水/果蔬/杀菌/保鲜引用本文复制引用
李华贞,郑淑方,宋曙辉,李建,李里特,刘海杰..酸性电解水对果蔬杀菌及保鲜效果的研究[J].现代食品科技,2011,27(3):361-365,5.基金项目
国家自然科学基金(31071553) （31071553）
