浸泡时间对弱酸性电位水(SAEW)除菌效率的影响

Bactericidal Activities of Acidic Electrolyzed Water Under Different Dipping Time on Cherry Tomatoes and Strawberries

为进一步推广弱酸性电位水(SAEW)在生鲜果蔬表面除菌上的应用,以樱桃番茄和草莓为原料,探究了不同浸泡时间(0、1、3、5、10 min)下SAEW的除菌效果。结果发现,樱桃番茄最适浸泡时间为3min,此时其表面菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别减少了1.38、1.29、1.27 lg CFU/g;浸泡时间5min后,草莓表面微生物降低值基本不再提高,菌落总数、霉菌和酵母、鼠伤寒沙门氏菌分别降低1.03、0.91、1.24 lg CFU/g。同时,研究还发现,SAEW处理后样品的呼吸速率会加快,但硬度、可滴定酸、可溶性固形物、维生素C、花青素等各项品质参数基本无变化,SAEW浸泡不会导致样品品质下降。

Bactericidal activities of slightly acid electrolyzed water （SAEW） under different time （0, 1, 3, 5, 10 min） on cherry tomatoes and strawberries were investigated. Results showed that 3 min was enough to achieve ideal bactericidal activity on cherry tomatoes, leading to a reduction of 1.38, 1.29, 1.27 lg CFU/g for total aerobic bacteria, yeast and mold, Salmonella typhimurium, respective- ly. Dipping strawberries in SAEW for 5 rain removed 1.03, 0. 91, 1.24 lg CFU/g for total aerobic bacteria, yeast and mold, Salmonella typhimurium, respectively. Although the respiration rate of samples increased, all quality parameters of cherry tomatoes and strawberries in- eluding hardness, titratable acid, soluble solid, VC, anthocyanin, etc didn＇t suffer any alterations after dipping in SAEW for 10 min.