以黄瓜为材料,研究酸性电位水(p H 2.37、ACC 56 mg/kg、ORP 1 186m V)、碱性电位水(p H 11.9、ORP-850m V)及先用碱性电位水处理再用酸性电位水处理的组合处理对黄瓜杀菌及常温货架期品质的影响。结果表明:经酸性电位水处理的黄瓜表面菌落总数、霉菌、酵母菌数分别比对照下降了2.05、2.06、2.08 lg CFU/g,具有良好的杀菌效果。与对照相比,酸性电位水处理降低了黄瓜在常温货架期的失重率,延缓了其相对电导率的上升,较好的保持了产品的脆度,延缓了果皮颜色变化;一定程度减少了黄瓜可溶性固形物和抗坏血酸含量的下降;抑制了乙烯释放,提高了过氧化物酶和过氧化氢酶的活性,从而抑制了黄瓜衰老过程。但是碱性电位水对黄瓜表皮颜色具有不良影响,加速了黄瓜由绿转黄的过程,同时碱性电位水对货架后期乙烯释放起到了促进作用,加速了黄瓜的衰老。

In this study,the effects of acidic electrolyzed water( p H 2. 37,ACC 56 mg / kg,ORP 1186 m V),alkaline electrolyzed water( p H11. 9,ORP-850 m V) and combination treatment on sterilization and preservation of cucumbers during shelf life at room temperature were investigated. Results showed that the sterilization of acidic electrolyzed water treatment was perfect with the total number of bacterium,yeast and mold on the surface of cucumbers decreased 2. 05 lg CFU / g,2. 06 lg CFU / g and 2. 08 lg CFU / g respectively compared with the control group. Meanwhile,the weight loss rate was reduced,the increasing of the relatively conductivity rate was delayed and the product was kept in a good condition with little changes in peel color and crispness. The decreasing of soluble solid and ascorbic acid content in the treated cucumber were lower than that in control group. The ethylene evolution rate was inhibited and the activity of POD and CAT were enhanced,thus the senescence process was delayed. While the treatment with alkaline electrolyzed water had adverse impact on the peel color of the cucumber,accelerating the color change from green to yellow. Meanwhile the ethylene evolution of treated product was increased during the later stage of the shelf life which accelerated the senescence of cucumber.