杀菌剂对鲜切西兰花的保鲜作用

Effects of Fungicides on the Preservation of Fresh-cut Broccoli

摘要:

为探讨不同杀菌剂对鲜切西兰花的保鲜效果，以次氯酸钠、二氧化氯和酸性电解水三种杀菌剂对鲜切西兰花进行处理，在4 ℃下贮藏，研究了不同杀菌剂对鲜切西兰花品质的影响，并对各项指标作了相关性分析。实验结果表明：三种杀菌剂对于延缓西兰花可溶性固形物含量、叶绿素含量和Vc含量的下降具有显著的效果（p<0.05），可显著降低呼吸强度和水分的损失，并在一定程度上提高了过氧化物酶（POD）活性，降低了丙二醛（MDA）活性，能有效抑制微生物生长繁殖。从贮藏效果来看，以酸性电解水杀菌效果最好，酸性电解水能最大程度的延缓营养物质的流失，延迟鲜切西兰花呼吸高峰和POD活性高峰的到来，最大程度的抑制微生物生长繁殖，从而达到延长鲜切西兰花货架期的目的。

Abstract:

In order to study the preservation effects of different fungicides on fresh cut broccoli, fresh cut broccoli was treated with three fungicides including sodium hypochlorite, chlorine dioxide, and acidic electrolyzed water and was stored at 4°C. The effects of different fungicides on the quality of fresh cut broccoli, and the indexes of correlation were investigated and analyzed. The experimental results showed that the three kinds of fungicides had significant effect on reducing the content of broccolis soluble solids, chlorophyll and Vc (p<0.05), could significantly reduce the respiration and water loss, and increase the peroxidase (POD) activity and reduce the activity of malondialdehyde (MDA) to a certain extent, which could effectively inhibit microbial growth and reproduction. From the view of storage effect, acid electrolyzed water had the best bactericidal effect. Acidic electrolyzed water could delay the loss of nutrients to the maximum extent, delay the arrival of spiking peak and POD activity peak of fresh cut broccoli, and inhibit microbial growth and reproduction furthest, so as to extend the shelf life of fresh-cut broccoli.