4种常用蔬菜清洗剂对韭黄清洗后常温货架品质的影响

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(P0.05),其中100mg/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100mg/L的过氧乙酸溶液和有效氯为100mg/L的次氯酸钠溶液使用效果最优。

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

Objective The effects of different vegetable cleaning agents (hydrogen peroxide, peracetic acid, sodium hypochlorite and chlorine dioxide) on the shelf life quality of chives after washing were studied. Methods By comparing the weight loss rate, relative electrical conductivity, total number of bacterial colony, number of mold and yeast, decay index and total sensory value of four kinds of cleaning agents on the shelf of chives, the influence of different cleaning agents on the shelf quality of chives was discussed. Results Four kinds of detergent in the process of chives, room temperature shelf after cleaning the test indexes influence differences, of which 100 mg/L solution of peracetic acid and active chlorine is 100 mg/L of sodium hypochlorite solution can significantly reduce the shelf life chives weightlessness rate, conductivity, total number of colonies, mold and yeast quantity, rot index rise, delay the deterioration of chives, overall sensory quality, extend the shelf life of chives after cleaning room temperature to 5 days or so. Conclusion In this study, different vegetable 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.