不同光质下微酸性电解水处理对豌豆芽苗菜品质的影响  

Eff ect of Slightly Acidic Electrolyed Water on the Quality of Pea Sprouts With Diff erent Light Conditions

作　　者：杨宇 刘阳 曾子恒 宋欣坤 牛际涵 张春玲 Yang Yu;Liu Yang;Zeng Ziheng;Song Xinkun;Niu Jihan;Zhang Chunling(College of Food Science and Engineering,Northwest A&F University,Shaanxi,712100)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西712100

出　　处：《当代化工研究》2023年第10期40-42,共3页Modern Chemical Research

基　　金：国家自然科学基金青年基金“微酸性电解水对蜡样芽孢杆菌芽孢的杀灭特性与机理研究”(项目编号:31801658)。

摘　　要：豌豆发芽时易受微生物污染,引起品质下降和食源性疾病。本研究将微酸性电解水应用于豌豆芽苗菜的培育过程,研究其对豌豆芽苗菜的微生物数量、生物学特性、营养品质的影响。结果表明:微酸性电解水处理在不同光质的光环境下均能有效降低豌豆芽苗菜表面微生物数量,改善豌豆芽苗菜的营养品质。Pea germination is susceptible to microbial contamination,resulting in quality degradation and foodborne diseases.In this study,slightly acidic electrolyed water was applied to the cultivation process of pea sprouts to study its influence on the number of microorganisms,biological characteristics and nutritional quality of pea sprouts.The results showed that slightly acidic electrolytic water treatment could effectively reduce the number of microorganisms on the surface of pea sprouts and improve the nutritional quality of pea sprouts under different light conditions.

关 键 词：微酸性电解水 豌豆芽苗菜 杀菌 营养品质 

分 类 号：S129[农业科学—农业基础科学]