不同清洗剂对鲜切豇豆品质的影响

将新鲜豇豆清洗切割后用苯甲酸钠（5g／L）、双氧水（50ml／L）、次氯酸钠（0．01％）溶液及蒸馏水浸泡5rain，蒸馏水作为对照，沥干后置于无菌托盘中37℃贮藏。通过测定贮藏过程中各处理豇豆的失重率、维生素c含量、亚硝酸盐含量、各种菌落数以及进行感官评价，研究相对最佳的清洗方法。结果表明：4种清洗剂对鲜切豇豆失重率的影响不大，维生素e含量呈现下降趋势，影响作用最强的为双氧水。双氧水对增加亚硝酸钠含量作用最强，对各种微生物的抑制作用最强，但不能保持豇豆的外观；次氯酸钠也能很好的抑制微生物的生长，同时可以保持鲜切豇豆的外观品质；苯甲酸钠也能在一定程度上抑制微生物的生长，但作用效果次于次氯酸钠。所以次氯酸钠应为鲜切豇豆最佳的清洗剂，可以在各种果蔬清洗剂中加入次氯酸钠以便更好的清洗果蔬。

Effects of different washing agents on quality Of fresh-cut Vigna sinensis

In this study, after washing and cutting, the fresh-cut Vigna sinensis was soaked separately in sodium benzoate （5 g / L）, hydrogen peroxide （50 mL / L） , sodium hypochlorite （0.01% activity chlorine） , with the sterile deionized water as the contrast. After draining, it was placed in 37 ℃steriled tray for storage. During storage, by measuring the weight loss rate, vitamin c content, nitrite content of various colonies as well as sensory evaluation, the best cleaning method is compared. The results showed that： four kinds of cleaning agents have little effect on the weight loss rate of fresh-cut cowpea, Vitamin c content is of a downward trend, hydrogen peroxide has the strongest role of increasing sodium nitrite content. Hydrogen peroxide has the strongest inhibitory effect on various micro-organisms, but can not maintain the appearance of cowpea. Sodium hypochlorite can also be a very good suppression of microbial growth while maintaining the appearance of cowpea. It is concluded that sodium hypochlorite can be the best choice when act as cleaning agent in a variety of fruits and vegetables.