清洗方法对鲜切山药贮藏效果的影响

Study on storage effect of fresh-cut yam by different cleaning methods

采用不同浓度的次氯酸钠、双氧水和柠檬酸对鲜切山药进行处理,通过测定鲜切山药储藏期间的菌落总数、丙二醛含量、失重率以及感官品质来衡量清洗效果。结果表明:次氯酸钠处理可以明显降低鲜切山药的菌落总数,但浓度过高会破坏山药的内部组织,不利于其储藏;0.6%的次氯酸钠溶液处理效果较佳,双氧水次之,柠檬酸最差。

The cleaning effects were determined by measuring the to- tal numbers of colonies, MDA, weight lost and sensory quality of fresh cut yam, which was processed by using different concentrations of sodium hypochlorite, hydrogen peroxide and citric acid treatment. The results showed. sodium hypochlorite treatment can significantly reduce the total numbers of colonies of fresh cut yam, but higher concentrations may damage the internal organization, and 0.6% so- dium hypochlorite solution was better, and then was hydrogen per- oxide, citric add was the worst.