不同清洗液对鲜切哈密瓜品质的影响  

Effect of cleaning solutions on the quality of fresh-cut Hami melons

作　　者：于晓霞[1] 李燕[1] 宋星[1] 王婷婷[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第4期324-327,333,共5页Science and Technology of Food Industry

基　　金：上海市科委工程中心建设:上海水产品加工及贮藏工程技术研究中心(11DZ2280300)

摘　　要：为了明确不同清洗条件对鲜切哈密瓜贮藏品质的影响,选择自来水、酸性电解水、近中性电解水和Na Cl O溶液处理鲜切哈密瓜后,置于4℃贮藏,考察贮藏期间残留菌落数、可溶性固形物、维生素C、可滴定酸、丙二醛和感官品质的变化。结果表明:酸性电解水抑菌效果明显,能同时较好地降低可溶性固形物、维生素C和可滴定酸的消耗,抑制丙二醛的增加,而近中性电解水和Na Cl O溶液清洗处理效果虽优于自来水,但却比不上酸性电解水。综合考虑各项指标,酸性电解水能较好地维持鲜切哈密瓜的商品价值,延长货架期。In order to define the effects of different cleaning solutions on quality of fresh-cut Hami melon,the fresh-cut Hami melons were washed with tap water,acidic electrolyzed water（AEW）,neutral electrolyzed water（NEW） and sodium hypochlorite,stored at 4℃ for 12 days,testing their bacterial residue,total soluble solids,titratable acid,vitamin C,malonaldehyde and sensory. Results reveled that washing with acidic electrolyzed water could effectively restrain the microbial growth,maintained content of total soluble solids,vitamin C and titratable acid,delayed the increasing of malonaldehyde content. However,although the effects of neutral electrolyzed water and sodium hypochlorite were better than those of the tap water,they were less efficient than those of acidic electrolyzed water. Taking into account of all these,acidic electrolyzed water washing could maintained good commodity value and prolong the shelf life of fresh-cut Hami melon.

关 键 词：鲜切哈密瓜 酸性电解水 品质 清洗液 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]