超声波气泡清洗对鲜切豇豆生化指标的影响

在温度30℃下,用低功率超声波分别清洗鲜切豇豆10,15,20,25,30min,并且以清水清洗作为对照,研究各样品中失质量率、呼吸强度,以及VC、叶绿素、可溶性蛋白含量的变化,探索有利于鲜切菜保鲜的最佳清洗时间。实验表明,超声波处理10min的鲜切豇豆,其呼吸作用明显受到抑制,机械损伤小,对VC无明显破坏作用,感官品质优良,有利于保鲜。

Study on the Physiology and Biochemistry of Cowpea by the Ultrasonic Bubbles Cleaning of Fresh-cut Vegetable

Under the 30 ℃,the water clean was used as the contrast,the cowpea were cleaned 10 min,15 min,20 min,25 min,30 min respectively by low- power ultrasonic bubbles cleaning,and the change of sample weight loss rate,respiration rate,vitamin C,chlorophyll,soluble protein content. Meanwhile,the optimum time of fresh- cut was obtained. The results showed that the respiration of fresh-cut cowpea were restricted significantly when treated 10 min by ultrasonic treatment,and mechanical damage was small,no significant damaging effects on the VC,sensory quality was conducive to preserve.