超声波清洗对胡萝卜和普通白菜洁净度的影响  

Effect of Ultrasonic Washing Technology on Cleanliness of Carrot and Pakchoi

作　　者：张学杰[1] 郭科[1] 李琨[1] 王丽[1] 李梅[1] 胡鸿[1] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《中国蔬菜》2011年第2期89-91,共3页China Vegetables

基　　金："十一五"国家"863"项目(2008AA100803)

摘　　要：以胡萝卜、普通白菜为试材,开展不同频率、功率、时间的超声波清洗技术对其洁净度的影响研究。结果表明:采用26kHz、0.32W·cm-2清洗10min可有效改善胡萝卜洁净度,达到超市蔬菜销售的商品性要求;普通白菜较佳的处理条件为26kHz、0.28W·cm-2清洗2min,可有效改善普通白菜的商品性,满足商业销售蔬菜的外观要求。Taking carrot（Daucus carota L.var.sativa DC.）and pakchoi〔Brassica campestris L.ssp.chinensis（L.）Makino var.communis Tsen et Lee〕as experiment materials,we studied the cleanliness of ultrasonic washing technology,which involved different frequencies,powers and washing time.The results showed that cleanliness of carrot and pakchoi can be improved effectively by treatment of 26 kHz,0.32 W·cm-2 for 10 min and 26 kHz,0.28 W·cm-2 for 2 min,respectively.Both of these 2 treatments can meet the requirements for commercial vegetable appearance.

关 键 词：胡萝卜 普通白菜 超声波 清洗 洁净度 

分 类 号：S631.2[农业科学—蔬菜学] S634.3[农业科学—园艺学]