不同清洗剂对鲜切西兰花贮藏期间品质的影响  

Effect on storage quality of fresh-cut broccoli with different washing methods

作　　者：王丹[1,2,3] 李雪[1,2,3,4] 马越[1,2,3] 赵晓燕[1,2,3] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]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 [3]农业部都市农业(北方)重点实验室,北京100097 [4]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与机械》2013年第5期190-193,240,共5页Food and Machinery

基　　金：现代农业产业技术体系建设专项资金(编号:CARS-25)

摘　　要：采用不同清洗剂清洗鲜切西兰花,研究其在储藏期品质的变化。试验分别以次氯酸钠、去离子水及酸性电解水清洗鲜切西兰花,之后储藏于4℃冷库16d,每隔4d检测鲜切西兰花的叶绿素、抗坏血酸、总酚含量以及菌落总数。研究表明:随着贮藏时间的延长,西兰花的品质逐渐下降;酸性电解水与次氯酸钠清洗的鲜切西兰花在一定的储藏期内的品质强于去离子水的;在叶绿素、总酚、抗坏血酸含量的维持上二者相当,酸性电解水的抑菌效果明显强于其它两种清洗剂。可见酸性电解水与次氯酸钠比较,对于储藏期鲜切西兰花品质维持及微生物抑制方面,均能达到相同或更好的效果。Effect of different washing methods was investigated on storage quality of fresh-cut brocolli. Treated broeolli was stored at 4 ℃ for 16 days washed with sodium hypochlorite, deionized water and acid electrolyzed water. The chlorophyll, ascorbic acid, total phenols concent, and the total bacteria acount were examined every 4 days. Results indicated that the quality of fresh-cut brocolli declined after storage. The chlorophyll, ascorbic acid, and total phenols concents of brocolli treated with sodium hypochlorite and acid electrolyzed water were not different, while higher than deionized water. Acid electrolyzed water exhibited the strongest inhibition activity against bacteria. Compared with sodium hypochlorite, acid electrolyzed water treatment could exhibit the same or better results for maintaining quality and inhibiting bacteria of fresh cut brocolli.

关 键 词：鲜切菜 西兰花 次氯酸钠 去离子水 酸性电解水 叶绿素 菌落总数 

分 类 号：S635.3[农业科学—蔬菜学]