4种常用蔬菜清洗剂对韭黄清洗后常温货架品质的影响

Effects of 4 common vegetable cleaning agents on shelf quality of chives at room temperature after cleaning

中文关键词:  清洗剂  韭黄  过氧乙酸  次氯酸钠

英文关键词:cleaning agent  chives  peracetic acid  sodium hypochlorite

中文摘要:

      目的 研究4种不同蔬菜清洗剂(过氧化氢、过氧乙酸、次氯酸钠和二氧化氯)对清洗后韭黄货架期品质的影响。方法 通过比较4种清洗剂清洗后对韭黄货架过程中失重率、相对电导率、菌落总数和霉菌酵母数量、腐烂指数、总体感官值的变化情况, 探讨不同清洗剂对韭黄货架品质的影响。结果 4种清洗剂对韭黄清洗后常温货架过程中各项测试指标影响差异显著(P<0.05), 其中100 mg/L的过氧乙酸溶液和有效氯为100 mg/L的次氯酸钠溶液均能显著降低货架期韭黄失重率、组织电导率、菌落总数、霉菌和酵母数量、腐烂指数的升高, 延缓韭黄总体感官质量的劣变, 延长清洗后韭黄常温货架期至5 d左右。结论 供试4种清洗剂均能不同程度的影响清洗后韭黄货架期品质变化, 其中100 mg/L的过氧乙酸溶液和有效氯为100 mg/L的次氯酸钠溶液使用效果最优。

英文摘要:

      Objective To study the effects of 4 kinds of vegetable cleaning agents (hydrogen peroxide, peracetic acid, sodium hypochlorite and chlorine dioxide) on the shelf life quality of chives after washing. Methods By comparing effects of 4 kinds of cleaning agents on the weight loss rate, relative electrical conductivity, total number of bacterial colony, number of mold and yeast, decay index and total sensory value on the shelf of chives, the influence of different cleaning agents on the shelf quality of chives after washing was discussed. Results The influence of four kinds of cleaning agents on various test indexes of chives at room temperature after cleaning was significant (P<0.05). Among them, 100 mg/L peracetic acid solution and sodium hypochlorite solution with available chlorine of 100 mg/L could significantly reduce the weight loss rate, tissue conductivity, total number of colonies, the number of molds and yeasts, and the increasing of the rot index of shelf period chives, delay the deterioration of the overall sensory quality of chives, and extend the shelf life of chives after cleaning to about 5 d. Conclusion Four kinds of tested cleaning agents can affect the shelf life quality of chives in different degrees, among which 100 mg/L peracetic acid solution and 100 mg/L sodium hypochlorite solution have the best effect.