微酸性电解水对采后香葱抑菌特性及贮藏品质的影响

摘要/Abstract

摘要： 为了探究微酸性电解水（Slightly acidic electrolyzed water, SAEW）对香葱采后贮藏品质的影响，分析了低温（4 ± 1 ℃）贮藏条件下，不同浓度（0、100、200和300 mg/L）SAEW浸泡处理5 min后对香葱采后抑菌特性及贮藏品质的影响。结果显示，较对照和其他浓度（100和300 mg/L）SAEW处理相比，200 mg/L SAEW浸泡处理更好地维持了采后香葱的感官品质并抑制了其菌落总数的增长。进一步的研究结果显示，200 mg/L的SAEW浸泡处理可有效抑制香葱中失重率和腐烂率的增加，减缓叶绿素、维生素C、可溶性糖以及可溶性蛋白含量的下降，降低有害物质总游离氨基酸、丙二醛和亚硝酸盐的积累。可见，200 mg/L SAEW浸泡处理不仅能有效抑制低温贮藏期间香葱中菌落总数的增长，而且可有效延缓该过程中香葱营养品质的流失，从而提高香葱的保鲜效果。因此，SAEW可作为一种维持采后香葱贮藏品质、延缓其衰老进程的有效杀菌、保鲜措施。

关键词: 微酸性电解水, 香葱, 杀菌, 贮藏品质

Abstract: To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest chives, the effects of different concentrations (0, 100, 200 and 300 mg/L) of SAEW immersion treatment for 5 minutes on the postharvest antibacterial properties and storage quality of chives were analyzed under low temperature (4 ± 1 ℃) storage condition. The results showed that the immersing treatment with 200 mg/L SAEW was more effective in maintaining the organoleptic quality in chives and inhibiting the increase of the total number of colonies compared to the control group and other concentration of SAEW (100 and 300 mg/L). Further research revealed that the 200 mg/L SAEW treatment was able to inhibit the increase of weight loss and rot rate, slow down the decrease of chlorophyll, vitamin C, soluble sugar, and soluble protein as well as reduce the accumulation of total free amino acids, malondialdehyde and nitrite in chives. It is evident that the immersing treatment of 200 mg/L SAEW can not only effectively inhibit the growth of total number of colonies in chives during low-temperature storage, but also effectively delay the loss of the nutrient quality of chives in the process, thus improving the preservation effect of chives. Therefore, SAEW can be used as an effective sterilization and preservation method to maintain the storage quality and delay aging process of postharvest chives.

Key words: slightly acidic electrolyzed water, chive, sterilization, storage quality

中图分类号:

TS255.3 文献标志码：A

焦贺孟敌韩颖王馨渝李鹏霞胡花丽李国锋刘玲. 微酸性电解水对采后香葱抑菌特性及贮藏品质的影响[J]. 食品科学.

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