微酸性-碱性电解水协同处理对鲜切马铃薯保鲜效果的影响

doi:10.7506/spkx1002-6630-20251208-067

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 311-320.doi: 10.7506/spkx1002-6630-20251208-067

• 包装贮运 • 上一篇

微酸性-碱性电解水协同处理对鲜切马铃薯保鲜效果的影响

李成欢，李明娜，周康，江永利，张意锋，易俊洁

（1.昆明理工大学食品科学与工程学院，云南昆明 650500；2.云南省高原特色食品预制化重点实验室，云南昆明 650500；3.水熊水科技（杭州）有限公司，浙江杭州 311100；4.北京大学现代农学院，北京 100871）

发布日期:2026-07-02
基金资助:
云南省基础研究计划面上项目（202401CF070123）；云南省国际科技特派员项目（KKAQ202546018）

Effect of Combined Treatment with Slightly Acidic and Alkaline Electrolyzed Water on the Preservation of Fresh-Cut Potatoes

LI Chenghuan, LI Mingna, ZHOU Kang, JIANG Yongli, ZHANG Yifeng, YI Junjie

(1. Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; 2. Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China; 3. SOLXN Water Technology (Hangzhou) Co. Ltd., Hangzhou 311100, China; 4. School of Advanced Agricultural Sciences, Peking University, Beijing 100871, China)

Published:2026-07-02

摘要/Abstract

摘要： 为解决鲜切马铃薯加工后易褐变、微生物滋生及品质劣变的问题，本研究探究微酸性电解水（slightly acidic electrolyzed water，SAEW）-碱性电解水（alkaline electrolyzed water，AEW）协同处理对其保鲜效果的影响。将鲜切马铃薯分为对照组（CK）、SAEW处理组、AEW处理组和SAEW-AEW协同处理组，于25 ℃条件下贮藏5 d，4 ℃条件下贮藏21 d。定期测定其褐变度、质量损失率、呼吸强度、菌落总数、质构及感官评价等指标，并采用主成分分析、聚类分析及相关性分析对多维度数据进行解析。结果表明，SAEW-AEW协同处理在维持鲜切马铃薯品质方面表现出显著优势。在4 ℃贮藏21 d时，协同处理使菌落总数显著降低1.0（lg（CFU/g）），亮度值（L*）保持在64.68，显著高于SAEW组的60.45；同时延迟呼吸强度峰值出现时间，质量损失率降低约33.2%，硬度保持率提升约17.8%。在贮藏第21天时，协同处理组的感官综合评分仍达80.20 分，显著优于对照组的68.67 分。多变量分析结果显示，协同处理组在各贮藏时间点均能与其他处理组明显区分，且其综合品质评分最高；相关性分析进一步证实褐变指数、菌落总数与感官综合评分呈极显著负相关（P＜0.01）。研究表明，SAEW与AEW的序贯协同处理具有显著的协同增效作用，能通过多重机制有效延缓鲜切马铃薯的品质劣变，是一种极具应用潜力的绿色保鲜技术。

关键词: 微酸性电解水；碱性电解水；鲜切马铃薯；协同保鲜；多元统计分析

Abstract: In order to solve the problems of browning, microbial growth, and quality deterioration of fresh-cut potatoes after processing, this study explored the effect of combined treatment with slightly acidic and alkaline electrolyzed water on their preservation. Fresh-cut potatoes were divided into a control group and three treatment groups with slightly acidic electrolyzed water (SAEW), alkaline electrolyzed water (AEW), or a combination of both (SAEW-AEW). Each group was stored either at 25 ℃ for 5 days or at 4 ℃ for 21 days, and browning degree, mass loss rate, respiratory intensity, total microbial number, texture properties, and sensory quality were measured regularly during storage. Multi-dimensional data were analyzed using principal component analysis (PCA), cluster analysis (CA), and correlation analysis. The results indicated that the combined treatment exhibited significant advantages in maintaining the quality of fresh-cut potatoes. After 21 days of storage at 4 ℃, the total microbial number in the combined treatment group was significantly reduced by 1.0 (lg (CFU/g)), while the brightness value (L*) remained at 64.68, which was significantly higher than that of the SAEW group (60.45). Meanwhile, the time to peak respiratory intensity was delayed, the mass loss rate was reduced by approximately 33.2%, and the hardness retention rate was increased by approximately 17.8%. On the 21st day of storage, the combined treatment group achieved an overall sensory score of 80.20, compared to 68.67 for the control group. The results of multivariate analysis showed that the combined treatment group was clearly distinguished from the other treatment groups at each storage time point, with the highest overall quality score. Correlation analysis further confirmed that browning and total microbial number were significantly negatively correlated with sensory scores (P < 0.01). These findings revealed that sequential treatment with SAEW followed by AEW exhibited a significant synergistic effect. This treatment could effectively delay the quality deterioration of fresh-cut potatoes through multiple mechanisms, making it a green preservation technology with considerable application potential.

Key words: slightly acidic electrolyzed water; alkaline electrolyzed water; fresh-cut potato; combined preservation; multivariate statistical analysis

中图分类号:

TS205.9

李成欢，李明娜，周康，江永利，张意锋，易俊洁. 微酸性-碱性电解水协同处理对鲜切马铃薯保鲜效果的影响[J]. 食品科学, 2026, 47(11): 311-320 https://doi.org/10.7506/spkx1002-6630-20251208-067

LI Chenghuan, LI Mingna, ZHOU Kang, JIANG Yongli, ZHANG Yifeng, YI Junjie. Effect of Combined Treatment with Slightly Acidic and Alkaline Electrolyzed Water on the Preservation of Fresh-Cut Potatoes[J]. FOOD SCIENCE, 2026, 47(11): 311-320 https://doi.org/10.7506/spkx1002-6630-20251208-067

[1]	陈丽娜杜杰冯玉胡代花孔凡舒杨旭胡庆元游松鑫. UV-LED处理对香菇采后生理特性及贮藏品质的影响[J]. 食品科学, 0, (): 0-0.
[2]	刘蓉王长宝解子维李侗王顺民李玉锋. 羧甲基壳聚糖在水产品加工保藏中应用的研究进展[J]. 食品科学, 0, (): 0-0.
[3]	李成欢李明哪周康江永利张意锋易俊洁. 微酸性-碱性电解水协同处理对鲜切马铃薯保鲜效果的影响[J]. 食品科学, 0, (): 0-0.
[4]	王飞宇，邬林超，石红梅，高虹，范秀芝，殷朝敏，黄志成，张玉，史德芳，熊立水. γ射线辐照对采后黑皮鸡枞菌贮藏品质及呼吸和能量代谢的影响[J]. 食品科学, 2026, 47(4): 253-264.
[5]	王飞宇邬林超石红梅高虹范秀芝殷朝敏黄志成张玉史德芳熊立水. γ射线辐照对采后黑皮鸡枞菌贮运品质及呼吸和能量代谢的影响[J]. 食品科学, 0, (): 0-0.
[6]	吴沛净，姜凤利，李美璇，孙炳新，田有文. 软枣猕猴桃早期瘀伤的光谱与格拉姆角场图像检测[J]. 食品科学, 2025, 46(24): 293-303.
[7]	刘祝银，李彦潼，江永利，易俊洁. 温压协同微环境对柑橘果胶甲酯酶与抑制剂的影响机制[J]. 食品科学, 2025, 46(22): 92-100.
[8]	吴小兰，王娟，门华清，丁梦杰，乔亮，冯作山，闫文杰，刘雅娜. 非热杀菌新策略：低温等离子体在食品生物膜清除中的研究进展[J]. 食品科学, 2025, 46(22): 341-352.
[9]	李玉锋, 解子维, 董文丽, 廖喜燕, 王顺民, 王长宝, 王敬敬, 赵勇. 光动力技术在水产品保藏中应用的研究进展[J]. 食品科学, 2025, 46(14): 345-356.
[10]	刘祝银李彦潼江永利易俊洁. 果蔬加工与营养健康专栏——温压协同微环境对柑橘果胶甲酯酶与抑制剂的影响机制[J]. 食品科学, 0, (): 0-0.
[11]	李嘉琪, 杨梦帆, 李天歌, 马燕, 黄现青, 宋莲军, 赵建生, 王田林. 光热-光动力级联技术在食品杀菌保鲜中的应用研究进展[J]. 食品科学, 2025, 46(12): 306-315.
[12]	杜炎霖，田琦，易俊洁，胡小松，江永利. 微酸性电解水-水凝胶体系的构建与应用[J]. 食品科学, 2025, 46(6): 1-10.
[13]	李玉锋解子维董文丽廖喜燕王顺民王敬敬赵勇. 光动力技术在水产品保藏中应用的研究进展[J]. 食品科学, 0, (): 0-0.
[14]	吕浛嘉，李云成，李青洲，陈川，刘达玉，张菲，孟凡冰. 生姜精油乳液涂膜处理对仔姜保鲜的影响[J]. 食品科学, 2024, 45(24): 202-211.
[15]	吕浛嘉李云成李青洲陈川刘达玉张菲孟凡冰. 生姜精油乳液涂膜结合真空包装协同处理对仔姜保鲜的影响研究[J]. 食品科学, 0, (): 0-0.

微酸性-碱性电解水协同处理对鲜切马铃薯保鲜效果的影响

Effect of Combined Treatment with Slightly Acidic and Alkaline Electrolyzed Water on the Preservation of Fresh-Cut Potatoes

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价