基于等离子活化水处理的生菜采后杀菌工艺研究

生菜是深受人们喜爱的蔬菜,营养丰富,口感清爽,但在贮藏过程中极易受到病原微生物的侵染,影响其市场价值。本研究在室温(25℃)条件下,以生菜为原料,表面菌落总数为指标,水量、制备时间、清洗时间、电流为参数,通过正交试验,确定了生菜等离子活化水杀菌工艺的最佳参数,即15 L水量,1.5 h制备时间,15 min清洗时间,6 A电流,此参数条件下处理后的生菜表面菌落总数为2.26 log CFU/g,而清水处理后的生菜表面菌落总数为5.70 log CFU/g。试验还对处理后的生菜进行了色差分析,发现等离子活化水对生菜的外观颜色没有影响。本研究表明,等离子活化水处理可以有效降低生菜表面的菌落总数,且不会影响生菜的外观颜色,为生菜保鲜提供了一种新型环保方式,对实际产业具有一定的参考作用。

Study on Plasma Activated Water Sterilization of Lettuce

Lettuce is a favorite vegetable with rich nutrition and fresh taste.However,it is easily infected by pathogenic microorganisms during storage,which affects the market value of lettuce.This study was conducted at room temperature(25℃),the lettuce as raw material,lettuce surface colonies as an index,the total water amount,preparation time,cleaning time,current as parameters.Orthogonal test was used to determine the best parameters of lettuce plasma activation water sterilization process,namely 15 L water,1.5 h preparation time,15 min cleaning time,6 A current,after the parameters under the condition of processing of the surface of the lettuce colony total 2.26 log CFU/g,and the water surface treated lettuce colony total of 5.70 log CFU/g.The color difference analysis of the processed lettuce showed that the plasma activated water had no effect on the color quality of the lettuce.This study shows that plasma activated water treatment can effectively reduce the total number of colonies on the surface of lettuce and doesn’t affect the color of the lettuce,providing a new green sterilization method for lettuce preservation,and has a certain reference function for the actual vegetable industry.