电生功能水冷激处理对香蕉保鲜效果的影响

Effect of cold shock treatment of electrolyzed functional water on fresh- keeping of bananas

为探讨电生功能水冷激处理对香蕉保鲜效果的影响,以"巴西"香蕉为试材,发现经0℃、氧化还原电位(1128±20)m V、p H2.4的酸性功能水冷激处理0.5 h的香蕉,贮藏于20℃、85%湿度的恒温恒湿箱中,与对照组相比,明显降低了呼吸强度和失重率,延缓了果实后熟软化、推迟了果皮的褪绿;同时显著抑制了丙二醛(MDA)积累量、果胶酶活性及可溶性固形物的上升,进而对香蕉硬度的维持起到重要作用,明显提高香蕉的保鲜效果。

In order to evaluate the effect of cold shock treatment of electrolyzed functional water on fresh- keeping of bananas, the ＂Brazil＂ bananas were selected as experimental material. The bananas were soaked with electrolyzed functional water for half an hour. The indicators of electrolyzed functional water were as follows： temperature 0 ℃, ORP （1128＋20） mV, pH 2.4. Storage temperature was 20 ℃ and relative humidity was 85%. Compared with the control group, the treatment group significantly reduce the respiration rate and weight loss ratio. At the same time the treatment group delay the softening of bananas and inhibit the increase of PG activity, the content of MDA and soluble solids. From all above the treatment of electrolyzed functional water could maintain the hardness of bananas and improve the fresh- keeping of bananas.