The effect of acidic electrolyzed water on the quality of cut vegetables
2001
Koseki, S. (Hokkaido Univ., Sapporo (Japan)) | Itoh, K.
We examined the effect of acidic electrolyzed water (AcEW), NaOCl solution (150ppm), and tap water on the quality of fresh cut vegetables. The vegetable quality tested in this study was the color tone of the appearance, the total chlorophyll content, the beta - carotene content, and the ascorbic acid content. The appearance of the cut or non-cut vegetable was not changed by the 10min soaking in AcEW. The total chlorophyll content in the cut cabbage and the cut lettuce soaked in AcEW for 10min was decreased by 10 - 20%. The beta - carotene content in the carrot soaked in AcEW for 10min was decreased by about 30%. However, the reaction mechanism of these decreasing of pigment content is not clear. On the other hand, the ascorbic acid content in the cut cabbage, cut lettuce and cut cucumber treated with AcEW for 10min was decreased by 20%, 15% and 35%, respectively. These results were also shown in the treatment with NaOCl solution and tap water. Thus, the loss in quality of the cut vegetable treated with AcEW was equivalent with NaOCl and tap water. Therefore, it was found out that AcEW did not affect the quality of cut vegetables.
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