Study On The Preservation Effects Of Fresh-Cut Asparagus Lettuce Using Non-Electrolytic Slightly Acidic Hypochlorous Acid Water

In this thesis,the fresh-cut asparagus lettuce was used as the research objects and test its freshness performance,to evaluate the Sterilization and Preservation's effect of non-electrolytic slightly acidic hypochlorous acid water with its concentrations,process temperatures,process time and process methods combined with packaging.In order to improve the sensory quality of fresh-cut asparagus lettuce,prevent rapid browning>spoilage and the microbial growth,and extend the shelf life to improve the preservation effects.The results showed that the best treatment process like this using 15?,50 ppm non-electrolytic slightly acidic hypochlorous acid water,the lettuce was rock and immersed for 5 min,and combining with vacuum packaging using PA/PE.The shelf life is extended to 25 days,while blank control group is less than 5 days.Through the optimization of the process of fresh-cut asparagus lettuce with non-electrolytic slightly acidic electrolyzed water,the results showed that the order of influence on resh-cut sparagus lettuce was process mode>process time>hypochlorous acid water's concentration>hypochlorous acid water's temperature.Through the test we found that,the influence of packaging on the fresh-keeping effect of fresh-cut lettuce was PA/PE film packaging group>PE film packaging group>non-packaging group.