氧化还原电位法在线测定果蔬消毒用臭氧化水研究进展  

Research Advances of Oxidation Reduction Potential Method on Ozone Water On-line Measurement of Fruit and Vegetable Sterilization

作　　者：王文生[1] 李国华[1] 陈存坤[1] 纪海鹏[1] 贾凝[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2013年第3期53-56,共4页Storage and Process

基　　金："十二五"农村领域国家科技计划(2012AA101606-02)

摘　　要：采用臭氧化水对果蔬进行消毒保鲜是一种安全有效的方法,而适宜的臭氧浓度是保障消毒可靠性和使用经济性的基础。本文在简要介绍臭氧化水在果蔬消毒和去除农药残留的应用及其主要测定方法的基础上,重点综述了氧化还原电位(ORP)法在线测定果蔬消毒用臭氧化水的研究及应用情况,说明ORP法是一种经济实用的测定果蔬消毒用臭氧化水浓度的方法。Utilizing ozone water to disinfect and keep fresh of fruits and vegetables was a safe and effective method, and the appropriate ozone concentration made the base of guarantee disinfection reliability and the economic using. Based on the brief introduction of the application of ozone water in the sterilization of fruits and vegetables and the removal of pesticide residues, and the main determination method of ozone water, this paper mainly overviewed the research of oxidation reduction potential（ORP） method which was the ozone water line measurement method in fruits and vegetables disinfection and its application. The ORP method was a kind of economical and practical method for determination of the concentration of ozone water for sterilization of fruits and vegetables.

关 键 词：氧化还原电位 臭氧化水 果蔬 消毒 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]