微酸性电解水对蓝莓保鲜效果的影响

Effects of slightly acidic electrolytic water on blueberry sterilization process and storage quality

目的:提高蓝莓保鲜品质。方法:以微酸性电解水有效氯质量浓度、处理温度和浸泡时间为影响因素,以蓝莓表面微生物杀菌率为响应值,采用正交试验优化工艺条件,将最优条件处理的蓝莓和以无菌水处理的蓝莓(对照组)于(25±1)℃贮藏,每7 d取样测定蓝莓的坏果率、硬度、呼吸强度、可溶性固形物含量、可滴定酸含量、花青素含量及丙二醛(MDA)含量。结果:最佳杀菌条件为有效氯质量浓度120 mg/L、处理温度20℃和浸泡时间20 min,该条件下杀菌率为92.6%。结论:SAEW处理对蓝莓果实具有较好的保鲜效果。

Objective:To improve the preservation quality of blueberry.Methods:Based on the influencing factors of the effective chlorine concentration,treatment temperature and soaking time of the SAEW,and the response value of the microbial sterilization rate on the surface of blueberries,the orthogonal test was used to optimize the process conditions.At the same time,the optimally treated blueberries and sterile water-treated blueberries(control group)were stored at(25±1)℃,and the bad fruit rate,hardness,respiration strength,soluble solids content,titratable acid content,anthocyanin content,and malondialdehyde(MDA)content of blueberries were measured every 7 days.Results:The optimal sterilization conditions were an effective chlorine concentration of 120 mg/L,a treatment temperature of 20℃and a soaking time of 20 min,and the sterilization rate under this condition was 92.6%.Conclusion:The SAEW treatment has a better preservation effect on the blueberry fruit.