超声波联合微酸性电解水处理对荷兰豆的保鲜研究  

Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water on the Fresh-keeping of Snow Peas

作　　者：李雅丽 邹小欠 杜传来 陈钰 林春寅 LI Yali;ZOU Xiaoqian;DU Chuanlai;CHEN Yu;LIN Chunyin(Anhui Science and Technology University,Chuzhou,Anhui 233100,China;Fengyang County Market Supervision Administration,Chuzhou,Anhui 233100,China)

机构地区：[1]安徽科技学院,安徽滁州233100 [2]凤阳县市场监督管理局,安徽滁州233100

出　　处：《农产品加工》2024年第17期12-16,共5页Farm Products Processing

基　　金：滁州市科技计划项目(2022No13)。

摘　　要：以荷兰豆为原料,研究超声波(US)、微酸性电解水(SAEW)、超声波联合SAEW 3种处理方式对荷兰豆的保鲜效果。通过单因素试验确定最佳浸泡时间,进一步探讨不同保鲜方式对荷兰豆在贮藏期间菌落总数和品质变化的影响。结果表明,最佳浸泡时间为15 min。在相同贮藏时间内,不同处理方式的抑菌效果,超声波联合SAEW处理>SAEW处理>超声波处理>对照。超声波与微酸性电解水在荷兰豆的杀菌保鲜过程中具有良好的协同增效作用,使荷兰豆的菌落总数降低了1.71 lg CFU/g,延缓了抗坏血酸、叶绿素含量的降解及衰老的进行,有效提高了贮藏期内荷兰豆的整体品质。为荷兰豆的贮藏保鲜提供了一定的参考依据。The fresh-keeping effects of Ultrasonic(US),Slightly Acidic Electrolytic Water(SAEW)and Ultrasonic combined with SAEW on snow peas were studied.The optimal soaking time was determined by single factor test,and the effects of different preservation methods on the total number of colonies and quality of snow peas were further discussed.The experimental results indicate that the optimum soaking time was 15 min.In the same storage time,the antibacterial effect of different treatment methods:Ultrasonic combined with SAEW treatment>SAEW treatment>Ultrasonic treatment>control.Ultrasonic and slightly Acidic Electrolytic Water had a good synergistic effect in the sterilization and preservation process of snow peas,which reduced the total number of colonies of snow peas by 1.71 lg CFU/g,delayed the degradation of ascorbic acid and chlorophyll content and the aging process,and effectively improved the overall quality of Snow peas during storage.It provided some reference for the storage and fresh-keeping of Snow peas.

关 键 词：荷兰豆 超声波 微酸性电解水 保鲜 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]