长江蔬菜
長江蔬菜
장강소채
JOURNAL OF CHANGJIANG VEGETABLES
2014年
4期
74-77
,共4页
王婷%付丽嫚%董琳玲%明紫雯%李慧%李洁
王婷%付麗嫚%董琳玲%明紫雯%李慧%李潔
왕정%부려만%동림령%명자문%리혜%리길
鲜切马蹄%ClO2%NaClO%护色%杀菌
鮮切馬蹄%ClO2%NaClO%護色%殺菌
선절마제%ClO2%NaClO%호색%살균
Fresh-cut water chestnut%ClO2%NaClO%Color protection%Sterilization
采用不同浓度和pH值的NaClO和ClO2对鲜切马蹄进行处理，通过测定色泽和细菌总数来评价处理效果。研究结果表明，ClO2对鲜切马蹄的护色效果好于NaClO；不同浓度和pH值的ClO2对马蹄的处理效果也不一样，浓度为35 mg/kg、pH值6.0条件下整体作用效果较好；NaClO浓度为100 mg/kg、pH值6.0对马蹄的整体作用效果较好。
採用不同濃度和pH值的NaClO和ClO2對鮮切馬蹄進行處理，通過測定色澤和細菌總數來評價處理效果。研究結果錶明，ClO2對鮮切馬蹄的護色效果好于NaClO；不同濃度和pH值的ClO2對馬蹄的處理效果也不一樣，濃度為35 mg/kg、pH值6.0條件下整體作用效果較好；NaClO濃度為100 mg/kg、pH值6.0對馬蹄的整體作用效果較好。
채용불동농도화pH치적NaClO화ClO2대선절마제진행처리，통과측정색택화세균총수래평개처리효과。연구결과표명，ClO2대선절마제적호색효과호우NaClO；불동농도화pH치적ClO2대마제적처리효과야불일양，농도위35 mg/kg、pH치6.0조건하정체작용효과교호；NaClO농도위100 mg/kg、pH치6.0대마제적정체작용효과교호。
We studied the effects of two oxidizing bactericides NaClO and ClO2 with different concentrations and pH values on fresh-cut water chestnut, and evaluated the treating effects by measuring the color of water-chestnut and the total number of bacteria. The results showed that, ClO2 had better color protection effect than NaClO for fresh-cut water chestnut. Furthermore, ClO2 with different concentrations and pH values had different treating effects, under the condition with the concentration of 35 mg/kg and pH value of 6.0, ClO2 had best effect. Nevertheless, under the condition with concentration of 100 mg/kg and pH value of 6.0, NaClO had best effect.
