Preparation Of Electrolyzed Functional Water And Its Fresh-keeping Effect On Oranges During Storage

In this experiment the best conditions of strongly acidic electrolyzed functional water by different electrolyte were studied at first. On the basis of the operation, the suitable storage condition for electrolyzed functional water was explored. Then Wenzhou oranges were selected as the materials to study the effects of EFW and calcium soaking treatment on quality of oranges during storage. Finally using the GC method to explore the function of acidic and alkaline water treatment on the pesticide residues. The main results were as follows:(1) The best preparation parameters of strongly acidic EFW by hydrochloric acid were as follows: flow rate of HC13.48 L/h, concentration of HC11.78%, pH of raw water 5.15.(2) The best preparation parameters of strongly acidic EFW by sodium chloride were as follows:flow rate of NaCl 3.52 L/h, concentration of NaCl 1.86%, pH of raw water 6.32.(3) The best preparation parameters of strongly acidic EFW by calcium chloride were as follows:flow rate of CaCl2 2.62 L/h, concentration of CaCl 21.35%, pH of raw water 5.72.(4) The suitable storage condition of acidic EFW were lucifugal, sealed and low temperature. It is suggested that the EFW should be uesd as soon as possible and no more than six days.(5) The oranges were dealt with different kinds of electrolyzed functional water. Compared with control group the treatment groups effectively prolong the storage time of oranges. The effect of NaCl electrolyzed functional water group is the best. Then the NaCl electrolyzed functional water with calcium chloride solution group was studied futher.(6) The oranges were dealt with electrolyzed functional water. The results showed that the electrolyzed functional water treatment can reduce the amount of omethoate, methidathion and acephate. In addition the effect of alkaline electrolyzed functional water is better than acidic electrolyzed functional water.