弱酸性电位水在杨梅防腐保鲜中的应用-食品科学.pdf

※包装贮运 食品科学 2016, Vol.37, No.14 253 弱酸性电位水在杨梅防腐保鲜中的应用 马焱娜，李 娇，徐 沁，刘东红，叶兴乾，丁 甜* （浙江大学生物系统工程与食品科学学院，浙江杭州 310029 ） 摘  要：以“东魁”杨梅为试材，研究弱酸性电位水处理对杨梅微生物数目以及贮藏品质的影响。一组用20 mg/L 的弱酸性电位水喷雾处理，另一组对照未做处理，分别于常温23 ℃和低温4 ℃条件下贮藏，测定杨梅表面微生物数 目及呼吸强度、硬度、质量损失率、总糖和总酸含量各项品质指标的变化。结果显示，弱酸性电位水处理和低温贮 藏都能够抑制微生物的生长，减弱呼吸强度，保持杨梅的硬度和质量，减缓总酸和总糖含量的下降速率。弱酸性电 位水处理还能杀灭微生物，减少杨梅初始微生物的数目。结果表明，弱酸性电位水处理和低温贮藏都可以在一定程 度上保持杨梅的口感和营养价值，延长杨梅的货架寿命，而弱酸性电位水处理和4 ℃贮藏结合的方法效果更佳。 关键词：杨梅；弱酸性电位水；微生物数目；贮藏品质 Application of Slightly Acidic Electrolyzed Water in the Preservation of Myrica rubra * MA Yanna, LI Jiao, XU Qin, LIU Donghong, YE Xingqian, DING Tian (College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China) 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 v