| Eggplant is an important non-tuber plant of nightshade family,which has important agricultural economic value.For many years,aubergine has been grown in Asia,Africa,Europe and the Middle East.Currently,the world produces about 50 million tons of aubergine annually,with a cultivated area of over 1.8 million hectares?FAOSTAT,2014?.Among them,China?29.5 million tons?is the largest producer of aubergine.Eggplant contains a large amount of anthocyanins and total phenols,which are important sources of antioxidants in food.However,due to the changes in the physical and chemical properties of eggplant itself during storage,a large amount of anthocyanins and total phenols will be lost in the storage process.There is no related electrolytic water treatment effect on eggplant function composition and quality of related research,this thesis electrolytic water treatment was applied to eggplant research content is slightly acidic electrolysis of water?SAEW?and acidic electrolysis of water?AEW?processing and sterile distilled water?DW?of three methods for processing of fresh cut eggplant at 4°C oxidative stability during storage,the influence of microorganisms,the sensory quality changes of.The content of anthocyanin in eggplant peel decreased with the prolongation of the storage period,especially from 4 d to 8 d.The anthocyanin contents of the samples treated by SAEW,AEW and DW were 39 mg/100g,48 mg/100g and 41 mg/100g,respectively,during the storage period of 8 days.The content of anthocyanin in the eggplants treated by AEW and SAEW was always higher than that in the eggplants treated by DW,and the content of anthocyanin in the samples treated by AEW was higher than that treated by SAEW.Total phenol is one of the important sources of antioxidants in eggplant.It has been reported that the content of total phenol in eggplant will decrease with the prolongation of storage time.When 0 d three samples total phenol content after treatment way is very close to about 610 mg of GA-1 100 g,with the extension of storage period of the total phenol content in the sample to reduce gradually,in the early stage of the decline was most pronounced during storage,in 2 d,SAEW,AEW and DW to deal with the sample of the total phenol content,respectively474 mg 100 g-1,508 mg of GA GA 100 g-1-1,423 mg of GA 100 g.DPPH is a common way to detect eggplant antioxidant activity,after dealing with the three methods in the sample store early after the SAEW,AEW processing of fresh cut eggplant is similar for DPPH clearance at about 70%,while the DW after processing of fresh cut eggplant on DPPH clearance is slightly lower than the former two is 68%,it may be that the electrolysis of water on the antioxidant enzymes in fresh cut eggplant has certain influence,which affect the oxidation resistance of fresh cut eggplant.The DPPH clearance rate of samples from d 0 to d 4 decreased rapidly,while the DPPH clearance rate of samples from d 4 to d 8 decreased slowly.The scavenging rate of DPPH in fresh cut eggplant treated with AEW was higher than that of SAEW,and both of them were higher than that of fresh cut eggplant treated with DW.The OVQ of eggplant treated by AEW and SAEW during storage was very close to that of eggplant treated by DW.The SAEW of eggplant treated by AEW and SAEW during storage was slightly lower than that of eggplant treated by DW,which may be due to some special smells of AEW and SAEW,which disappeared with the prolonging of the storage period.Aubergine treated by AEW and SAEW was rated slightly higher than aubergine treated by DW,possibly because the aubergine treated by AEW and SAEW was of better quality due to fewer microorganisms on the surface.After treatment with AEW,SAEW and DW,there was no significant difference in weight loss during storage.The average interval of 2 d lost about 3%of the sample weight,to 8 d a total loss of about 12%,respectively in fresh cut eggplant samples after SAEW,AEW,DW storage of cleaning process,using DW processed samples is different from AEW and SAEW treated samples,especially in the early stage of the storage,and with the extension of storage period,the three kind of after treatment way of the sample is lower and lower degree of differentiation,this may be because with the extension of storage period,the total phenol in the treated samples,anthocyanins and other associated with changes of the content of volatile substances.Compared with SAEW and AEW,aubergine treated with DW increased the total aerobic bacteria of 1.22 and 1.76 log CFU/g and the yeast and mold of 1.51 and 1.92 log CFU/g at 0 d-8 d,respectively.In figure 4-1,we can see that the microbial population on the samples treated by SAEW and AEW increases very slowly or not at 0 d-2 d during storage at 4°C.After AEW and SAEW treatment compared with DW processing samples,sample AEW and SAEW treatment on the sample of the abundance of microorganism during storage,there are part of the microbial flora and DW is a certain difference,electrolysis of water treatment on the surface of fresh cut eggplant microbial abundance has certain influence,in the storage period of 8 d,SAEW treatment of samples with DW more similar to the sample of the fungi flora. |
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