超声波气泡清洗对鲜切豇豆生化指标的影响  

Study on the Physiology and Biochemistry of Cowpea by the Ultrasonic Bubbles Cleaning of Fresh-cut Vegetable

作　　者：燕平梅[1] 李爱秀[1] 吴凯晋[2] 

机构地区：[1]太原师范学院生物系,山西太原030031 [2]中国农业大学

出　　处：《农产品加工（下）》2010年第2期70-72,74,共4页Farm Products Processing

摘　　要：在温度30℃下,用低功率超声波分别清洗鲜切豇豆10,15,20,25,30min,并且以清水清洗作为对照,研究各样品中失质量率、呼吸强度,以及VC、叶绿素、可溶性蛋白含量的变化,探索有利于鲜切菜保鲜的最佳清洗时间。实验表明,超声波处理10min的鲜切豇豆,其呼吸作用明显受到抑制,机械损伤小,对VC无明显破坏作用,感官品质优良,有利于保鲜。Under the 30 ℃, the water clean was used as the contrast, the cowpea were cleaned 10 min, 15 min, 20 min, 25 min, 30 min respectively by low-power ultrasonic bubbles cleaning, and the change of sample weight loss rate, respiration rate, vitamin C, chlorophyll, soluble protein content. Meanwhile, the optimum time of fresh-cut was obtained. The results showed that the respiration of fresh-cut cowpea were restricted significantly when treated 10 min by ultrasonic treatment, and mechanical damage was small, no significant damaging effects on the VC, sensory quality was conducive to preserve.

关 键 词：超声波 气泡清洗 鲜切菜 保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]