超声波、弱酸性电位水在樱桃番茄防腐保鲜中的应用  

The Application of Ultrasound, Slightly Acidic Electrolyzed Water(SAEW) in the Preservation of Cherry Tomatoes

作　　者：葛枝[1] 丁甜[1] 徐玉亭[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院杭州310058

出　　处：《中国食品学报》2014年第6期149-154,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部支撑课题(2011BAD24B01-3);科技部外援项目(I20130009);浙江省教育厅项目(N20130059)

摘　　要：以樱桃番茄为原料,研究超声波、弱酸性电位水(SAEW)处理对其微生物和货架期的影响。研究发现:超声波、SAEW处理10 min可分别使樱桃番茄表面初始菌落总数降低0.96 log CFU/g和1.45 log CFU/g,霉菌和酵母总数降低了0.68 log CFU/g和1.00 log CFU/g,且在贮藏过程中,处理后的样品表面微生物维持在较低的水平。两种处理手段均能降低樱桃番茄贮藏期的腐烂率和呼吸速率,抑制可溶性固形物含量的下降,而二者对硬度、可滴定酸和维生素C含量无显著影响。本研究结果表明:超声波和电位水在樱桃番茄杀菌防腐,保障其微生物安全性方面具有一定的潜力。This study was performed to investigate the possibility of ultrasound and slightly acidic electrolyzed water （SAEW） applied in the preservation of cherry tomatoes. Ultrasound treatment significantly removed about 0.96 and 0.68 log CFU/g for total aerobic bacteria and yeast and mold, respectively. SAEW reduced about 1.45 log CFU/g for total aerobic bacteria and 1.00 log CFU/g for yeast and mold. And the treated samples also maintained relatively low microbial growth during storage. It was also observed that ultrasound or SAEW treatment also decreased the decay incidence and respiration rate of cherry tomatoes. The two treatments inhibited the decrease in soluble solids content without any effect on hardness, titratable acidity and vitamin C content. Results showed that both ultrasound and SAEW have potential to ensure the microbial safety and decrease the decay incidence of cherry tomatoes.

关 键 词：超声波 微酸性电位水 樱桃番茄 微生物 货架期 

分 类 号：S641.2[农业科学—蔬菜学]