ClO_2对鲜切莲藕微生物和感官品质的影响研究

Influence Research on Chlorine Dioxide to Fresh Cut in the Lotus Root Microorganism and Sense Organ Quality

以鲜切莲藕为实验对象,研究了不同浓度的ClO2在不同的处理时间下,对鲜切莲藕中微生物及感官品质的影响。实验结果表明,在一定范围内,ClO2的浓度越高,越能有效控制鲜切果蔬中的微生物数量和增长速度,以减少其腐烂率。采用高浓度ClO2和适宜处理时间处理,可较好地保持鲜切莲藕的感官品质。

This article taken fresh cut the lotus root as the experimental object, studied different density stabilized chlorine dioxide （ClO2） to cut in fresh the lotus root under the different process time microorganism＇s control as well as to the sense organ quality influence. The experimental result indicated： the stable ClO2＇s density is higher in certain scope more can the effective control cut in the fruits and vegetables fresh microorganism quantity and the rate, reduces its decay rate. The high potency and suitable process time ClO2 to process may the good maintenance fresh cut the lotus root＇s sense organ quality.