清洗方式对鲜切胡萝卜处理效果的影响  

Effects of different washing methods on fresh-cut carrots

作　　者：张向阳[1,2,3,4] 王丹[2,3,4] 马越[2,3,4] 张超[2,3,4] 赵晓燕[2,3,4] 

机构地区：[1]北京农学院,北京102206 [2]北京市农林科学院蔬菜研究中心,北京100097 [3]农业部华北地区园艺作物生物学与种质创制重点实验室,北京100097 [4]农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品与机械》2012年第5期189-192,196,共5页Food and Machinery

基　　金：现代农业产业技术体系建设专项资金项目(编号:CARS-25-E-02)

摘　　要：比较不同清洗方式对鲜切胡萝卜处理效果,以期探索出安全高效的清洗方式。试验以现有的工厂消毒水次氯酸钠以及去离子水为对照,比较新兴清洗剂酸性电解水、臭氧水对鲜切胡萝卜的抑菌效果,并对处理后清洗损伤的情况进行分析。结果表明:酸性电解水较臭氧水及次氯酸钠的抑菌效果显著,又不会造成鲜切胡萝卜组织损伤,且比传统的氯消毒剂的有效氯浓度低,安全性更好。A kind of safe and effective washing method was researched to promote the development of the fresh cut industry.In this study,the effects of newly developing washing agents（electrolyzed water and ozone water） on disinfection and cleaning damage of fresh-cut carrots were studied with deionized water and commercial sanitizer（sodium hypochlorite） as control.The results showed that acid electrolyzed water exhibited the strongest inhibition activity against bacteria and it did not produce damage to fresh-cut carrots.Furthermore,as the acid electrolyzed water had lower available chlorine concentration compared to sodium hypochlorite,it would be safer for washed fresh-cut vegetables.

关 键 词：鲜切胡萝卜 酸性电解水 臭氧水 清洗效果 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]