Effect Of Cold Shock Treatment Of Electrolyzed Functional Water On Fresh-keeping Of Bananas

In this paper, "Brazil" banana was used as test material to study the effects of the cold shock treatment of electrolyzed functional water on fresh-keeping and cool-resistence of bananas, which stored at the temperature of 26 ℃ and 4℃ and the humidity of 90%. With acidic and basic two different types of electrolyzed functional water cold shock treatment on bananas, exploring the effects of different types of electrolyzed functional water of cold shock treatment on fresh-keeping of bananas, select suitable type of electrolyzed functional water;then evaluating the effect of cold shock treatment of different ACC (Available chlorine concentration) acid electrolyzed functional water on fresh-keeping of bananas,select optimal effective ACC (Available chlorine concentration) electrolyzed functional water; Finally, using the selected optimum electrolyzed water and distilled water chilled on banana, comparison test, study the effect of distilled water cold shock treatment and electrolyzed functional water cold shock treatment on fresh-keeping of bananas. For electrolyzed water cold shock treatment effect on banana fresh-keeping effect provides a theoretical basis. To provide a theoretical basis for the effect of water cooling treatment on the preservation of banana.The main results of the study are as follows:With ice water mixture of 0 ℃ of cold shock treatment on the banana for different time,the results showed that chilling for 30 min, bananas will not produce frostbite.With two different types of acidic and alkaline electrolyzed functional water cold shock of 30min on banana, determination of related indicators found:compared with alkaline electrolyzed functional water,the fresh-keeping effect of acidic electrolyzed functional water is better.By different concentration of available chlorine acid electrolyzed functional water on banana cold shock 30min, For determination of related index results showed that:cold shock treatment of 80mg/L ACC electrolyzed functional water improved the best preservation effect.By distilled water and the concentration of available chlorine for 80mg/L acidic electrolyzed functional water on the banana cold shock 30min, physiological and biochemical index determination,the results showed that:compared with distilled water cold shock treatment, acidic electrolyzed functional water cold shock treatment of banana, postpone 3 days to turn yellow, respiratory peak was delayed for 3 days, chilling injury index low 9.2%, as well as inhibit the decrease of hardness and the MDA (malondialdehyde) content, pectic enzyme activity and soluble solid content increased, the fresh-keeping of banana to achieve the better effect.