鲜切果蔬的保质期短，容易受到食源性病原菌的污染。该研究以鲜切莴笋为试材，基于单因素和正交试验，研究微酸性次氯酸水（Slightly Acidic Hypochlorous Water，SAHW）对鲜切莴笋的保鲜作用及对贮藏品质的影响。采用SAHW有效氯浓度、处理温度、处理时间及处理方式4个因素，在基于单因素试验的基础上，进行四因素三水平正交试验，并验证最佳处理方式对鲜切莴笋在贮藏期间的感官品质、菌落总数、抗坏血酸（Vitamin C，Vc）含量和丙二醛（Malondialdehyde，MDA）含量的影响。结果表明，SAHW对鲜切莴笋具有较好的保鲜作用，各因素影响为处理方式>处理时间>SAHW有效氯浓度>处理温度。最佳保鲜处理方式为在15 ℃下有效氯质量浓度为50 mg/L的SAHW震荡浸泡5 min，此处理组合下感官评分为5.22，a*值为-2.73，菌落总数为3.79 lg CFU/mL，并在贮藏期间有效保持了鲜切莴笋的感官品质，在贮藏第25天时，菌落总数仅为0.72 lg CFU/mL，抑制了菌落总数的增长、Vc为14.5 mg/100 g和MDA为0.26 nmol/g，显著降低了Vc的损失和MDA的积累，延长了鲜切莴笋保鲜期，为SAHW用于鲜切莴笋保鲜剂提供科学依据。

Fresh-cut fruits and vegetables have a short shelf life and are prone to contamination by foodborne pathogens. In this study, fresh-cut lettuce was used as the test material, and based on single factor and orthogonal experiments, the preservation effect of slightly acidic hypochlorous water (SAHW) on fresh-cut lettuce and its influence on storage quality were studied. Using four factors SAHW available chlorine concentration, treatment temperature, treatment time and treatment method, on the basis of single factor experiments, a four-factor three-level orthogonal test was conducted to verify the effect of the best treatment on the sensory quality, total bacterial count, ascorbic acid (Vc) content and Malondialdehyde (MDA) content of fresh-cut lettuce during storage. The results showed that SAHW had a good preservation effect on fresh-cut lettuce, and the influencing factors were the treatment method>treatment time>effective chlorine concentration of SAHW>treatment temperature. The best preservation treatment was shaking and soaking in the SAHW with an effective chlorine concentration of 50 mg/L for 5 min at 15 ℃. Under this treatment, the sensory score was 5.22, the a* value was -2.73, and the total bacterial count was 3.79 lg CFU/mL. This treatment maintained effectively the sensory quality of fresh-cut lettuce during storage. On the 25th day of storage, the total bacterial count was only 0.72 lg CFU/mL (indicating the inhibition of the growth of bacterial colonies), Vc was 14.5 mg/100 g, and the MDA was 0.26 nmol/g, indicating the reduction of Vc loss and MDA accumulation significantly and extension of the shelf life of fresh-cut lettuce. The results provide a scientific basis for SAHW to be used as a preservative agent for fresh-cut lettuce.

内蒙古青年科技人才发展项目（创新团队）（NMGIRT2310）；校企横向课题（RH1900007172）