清洗方式对鲜切生菜保鲜效果的影响  

Effects of different washing agents on the preservation of fresh-cut lettuce

作　　者：林永艳[1] 谢晶[1] 朱军伟[1] 罗爱琼[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2012年第1期211-213,共3页Food and Machinery

基　　金：2010年上海市科委农业重点项目(编号:10391900404);2011年度上海市农业科技成果转化资金项目(编号:113919N0700);上海市教委重点学科资助(编号:T1102)

摘　　要：以静电水、臭氧水、次氯酸钠水、电解水、自来水对生菜切割后进行处理,研究不同处理方式对贮藏过程中其品质变化的影响。结果表明,这5种处理方式对鲜切生菜失重率的影响不大;臭氧水、次氯酸钠水、电解水处理能够显著延缓鲜切生菜VC、叶绿素含量的下降,在贮藏过程中保持了较好的感官品质。在上述5种处理方式中臭氧水对后期的保鲜效果最佳,是切割蔬菜贮藏前推荐的处理方式,鲜切菜产品贮藏到第12天仍有商品价值。Static electricity,ozone,sodium hypochlorite,brine electrolysis and tap-water were used to clean the fresh-cut lettuce,and the quality changes during storage were studied.It was shown that five kinds of washing agents had little effect on the weight loss rate of fresh-cut lettuce.Ozone,sodium hypochlorite,brine electrolysis treatment can delay the decrease of VC,chlorophyll content in fresh-cut lettuce significantly,and maintaining good sensory quality in the preservation.In the above five kinds of washing agents,ozone treatment was the best method,and it keeps commodity value of lettuce at the 12th days.

关 键 词：鲜切蔬菜 清洗方式 保鲜效果 臭氧水 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]