Application of Slightly Acidic Electrolyzed Water in the Preservation of Myrica rubra

doi:10.7506/spkx1002-6630-201614046

Abstract

Abstract:

In this research, slightly acidic electrolyzed water (SAEW) was applied by spraying on freshly harvested fruits of
Myrica rubra cv. Dongkui. The effect of SAEW on the microbial load and storage quality of Myrica rubra was examined.
The experiments were divided into four groups: storage at 4 ℃ without pretreatment, storage at 4 ℃ after spraying with
20 mg/L SAEW, storage at 23 ℃ without pretreatment, and storage at 23 ℃ after spraying with 20 mg/L SAEW. During
storage, changes in quality indices were measured. The results showed that both low temperature and SAEW treatments
could restrain microbial reproduction, reduce respiration intensity, maintain the hardness and weight of Myrica rubra
and slow down the decreases in total acid and total sugar. The treatment of SAEW could also reduce the initial amount of
microbial load. Both treatments could maintain the taste and nutrient value of Myrica rubra to a certain degree as well as
extend the shelf-life. The combination of low temperature storage and SAEW treatment was found to be synergistic.

Key words: Myrica rubra, slightly acidic electrolyzed water (SAEW), microbial load, storage quality

CLC Number:

TS255.3

MA Yanna, LI Jiao, XU Qin, LIU Donghong, YE Xingqian, DING Tian. Application of Slightly Acidic Electrolyzed Water in the Preservation of Myrica rubra[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614046.

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