超声波结合弱酸性电位水处理改善商熟期草莓采后品质

被引：7

作者：

葛枝

刘东红

丁甜

徐玉亭

钟建军

机构：

[1] 浙江大学生物系统工程与食品科学学院

来源：

农业工程学报 | 2013年 / 29卷 / 17期

关键词：

超声波; 贮藏; 品质调控; 商熟期草莓; 弱酸性电位水; 微生物;

D O I：

暂无

中图分类号：

S668.4 [草莓];

学科分类号：

090201 ;

摘要：

为了进一步发展草莓贮运保鲜技术,以商熟期的草莓为原料,研究了超声波、弱酸性电位水(slightly acidic electrolyzed water,SAEW)处理对其表面微生物数目和相关品质参数的影响。结果发现:超声波、SAEW及二者结合处理10min分别使草莓表面初始菌落总数降低了0.52、1.07、1.29lgCFU/g,霉菌和酵母总数降低了0.30、0.93、1.18lgCFU/g,且处理后的样品表面微生物始终维持在相对较低的水平。另外,3种处理均改变了草莓贮藏中的呼吸特性,使其出现了呼吸高峰;第14天,超声结合SAEW处理使草莓的可溶性固形物、VC及花青素的含量提高了7.72%、10.53%、19.28%,促使样品表现出一个后熟的过程。同时,试验还发现,超声波处理能抑制草莓硬度的下降,SAEW则对样品硬度无影响。研究结果表明:超声波和SAEW处理不仅能抑制草莓表面微生物的生长,还能调节其贮藏期生理代谢,改善贮藏期间的品质。

引用

页码：265 / 270

页数：6

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