Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple.
Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple.
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DOI：
10.3390/foods12010039
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发表时间：
2022-12-22
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影响因子：
--
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为研究微酸性电解水处理对鲜切苹果贮藏品质的影响，采用Box-Behnken设计确定了微酸性电解水处理的最佳条件。然后，在最佳条件下对鲜切苹果进行处理，并在4℃下进行13d的贮藏试验。在最佳SAEW处理条件下，鲜切苹果的表面菌落总数比对照组减少了2.82个对数，感官评分为8.73。对于贮藏过程中处理的鲜切苹果，处理组的品质显著高于非处理组。因此，SAEW处理不仅有效地控制了鲜切苹果中的微生物数量，而且减缓了鲜切苹果在贮藏过程中的品质劣变。
To investigate the effects of a slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage, this research used a Box–Behnken design to determine the optimal SAEW treatment conditions. Then, the fresh-cut apple was treated under the optimal condition and subjected to a 13-d storage experiment at 4 °C. For fresh-cut apple treated under the optimal SAEW treatment conditions, the total number of surface colonies was reduced by 2.82 logarithms compared to the control group and the sensory score was 8.73. For the treated fresh-cut apple during storage, the quality of the treated group was significantly greater than the non-treatment group. Thus, the SAEW treatment not only effectively controlled the number of microbes on fresh-cut apple, but also slowed quality deterioration during storage.
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影响因子：
5.2
作者：
通讯作者：
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影响因子：
15.7
作者：
Sridhar A;Ponnuchamy M;Kumar PS;Kapoor A
通讯作者：
Kapoor A
影响因子：
3.9
作者：
Wang, Jiayi;Wang, Shan;Sun, Yeting;Li, Chen;Li, Yanru;Zhang, Qi;Wu, Zhaoxia
通讯作者：
Wu, Zhaoxia
影响因子：
7
作者：
Goisser, Simon;Wittmann, Sabine;Ulrichs, Christian
通讯作者：
Ulrichs, Christian
DOI：
10.1007/978-0-387-75430-7_6
发表时间：
2008-01-01
期刊：
FOOD ENGINEERING: INTEGRATED APPROACHES
影响因子：
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作者：
Gonzalez-Aguilar, G. A.;Ruiz-Cruz, S.;Alvarez-Parrilla, E.
通讯作者：
Alvarez-Parrilla, E.