Effect of electrolyzed functional water on quality of Phaseolus vulgaris L.during storage
-
摘要: 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。Abstract: 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.
-
[1] 韩玉珠,薛艳杰,宋述尧.菜豆采后生理及贮藏技术的研究进展[J].食品科学,2013,34(13),345-349. [2] 王利斌,姜丽,石韵,等.气调贮藏对四季豆生理生化特性的影响[J].食品科学,2013,34(08),289-293. [3] 缪颖,田维娜,郝长敏.壳聚糖处理延缓采后菜豆豆荚纤维化的研究[J].中国农业大学学报,2012,17(1):132-137. [4] 黄漫青,韦强,孙瑞,等.冰袋预冷对豆角贮藏品质的影响[J].北京农学院学报,2015,30(2,104-109. [5] 谢军,孙晓红,潘迎捷,等.酸性电解水及其在食品工业中的应用[J].食品工业科技,2010,31(02):366-370. [6] 李华贞,郑淑方,宋曙辉,等.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. [7] Sakuraiy,Nakatsums,Satoy,et al.Endoscope contamination from HBV and HCV positive patients and evaluation of a cleaning/disinfecting method using strongly acidic electrolyzed water[J].Digestive Endoscopy,2003,15(1):19-24.
[8] WANG Jingjing,LIN Ting,LI Jibing,et al.Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control,2014,35(1):207-212.
[9] 贾国梁,石晶盈,李法德.电生功能水抑制微生物及其产生毒素研究进展[J].食品科学,2015,36(03),265-271. [10] 郝健雄,王愈.酸性电解水处理对草莓采后生理的影响[J].温室园艺,2006(5):36-38. [11] 王愈,郝建雄,李里特,电生功能水和静电场处理对草莓采后生理的影响[J].农业工程学报,2006.22(03),184-187. [12] 李华贞,刘海杰,宋曙辉,等,微酸性电位水杀灭菠菜表面微生物的影响[J].食品科学,2011,32(17):95-99. [13] 郝建雄,李里特.电生功能水消除蔬菜农药残留的实验研究[J].食品工业科技,2006,27(5):164-166. [14] 牛天贵,张宝芹.食品微生物检验[M].北京:中国计量出版社,2004. [15] 曹建康.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.[16[Liao L B,Chen W M,Xiao X M.The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water[J].Journal of Food Engineering,2007,78(4):1326-1332. [17] Marriott N G,Gravani R B.Principles of food sanitation[J].Springer,2006,17:37-42.
[18] 纪淑娟,齐谨宇,魏宝东,等.电位水对黄瓜表面杀菌及常温货架期保鲜效果的影响.食品与发酵科技,2014,12:190-195. [19] 李克娟,郝建雄,刘海杰,等.酸性电生功能水对鲜榨梨汁品质的影响[J].食品工业科技,2012,33(8):132-136. [20] 张鹏,李江阔,张平,等.不同保鲜剂处理对油豆角采后生理品质的影响[J].北方园艺,2012(17):168-170.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
