不同清洗处理对鲜切胡萝卜储藏期品质变化的影响  

The effect of storage quality change in fresh-cut carrot after washed with different sanitizers

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

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

出　　处：《食品科技》2012年第11期40-44,共5页Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金项目(CARS-25-E-02)

摘　　要：研究不同的清洗方式处理鲜切胡萝卜后对其储藏期品质的影响。清洗处理后的胡萝卜储藏于4℃冷库18d,每隔3d检测鲜切胡萝卜的硬度、颜色、总胡萝卜素含量以及菌落总数。研究表明,无论新兴清洗剂(酸性电解水和臭氧水)还是传统清洗剂(次氯酸钠)在一定的储藏期内均可以保持鲜切胡萝卜的原有品质以及有效抑制微生物的生长。Efficacy of different washing methods in improving its storage quality on fresh-cut carrot was investigated. Treated carrot was stored at 4℃ for 18 days. The hardness, color, total carotene and total aerobic bacterial population examined every 3 days. Results indicated that newly developing washing agents （acid electrolyzed water and ozone water） and commercial sanitizer （sodium hypochlorite） are effective in keeping initial quality and maintaining low microbial growth of fresh-cut carrot within a period storage time. Finally, a kind of safe and effective washing method is researched to promote the development of industry of fresh cut.

关 键 词：鲜切胡萝卜 酸性电解水 臭氧水 储藏期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]