Effect Of Electrolyzed Water Treatment On The Growth And Preservation Of Soybean Sprouts

Soybean sprouts have a long history of eating in our country.They have high nutritional value and simple production conditions.They are one of the traditional vegetables widely consumed by the people.In order to ensure the quality and edible safety of soybean sprouts production and control the number of microorganisms in the production process and post-harvest products of soybean sprouts,effective treatment measures must be taken for its production and postproduction.Electrolyzed water has the characteristics of high sterilization efficiency,no pollution and no residue,high biological safety and low cost.It is widely used in agricultural production,food processing,and medical and health fields.From the perspective of exploring the use of electrolyzed water in the field of sprout vegetable production,this research uses soybeans as the research object to explore the application effects of electrolyzed water with different physical and chemical properties in the production and preservation of soybean sprouts.The germination indexes of soybean seeds,the nutritional indexes and antioxidant indexes of soybean sprouts during the production process,and the related quality indexes of soybean sprouts during storage after harvest were investigated.The main conclusions drawn are as follows:(1)Acidic electrolyzed water treatment is conducive to the germination of soybean seeds,can significantly increase the germination index and vitality index of soybean seeds,promote the growth and development of soybean sprouts,and increase the biomass by up to 18.1%;alkaline electrolyzed water can inhibit seed germination to a certain extent The higher the p H,the stronger the inhibition,and the maximum inhibition rate can reach 24.19%.Taken together,the acidic electrolyzed water seed soaking treatment AEW 3 with p H 2.79 and ACC concentration of 25 mg/L had the best effect on soybean germination.(2)Electrolyzed water treatment can change the soluble protein,soluble sugar,ascorbic acid and proline content in soybean sprouts.Compared with the control with distilled water,acidic electrolyzed water can significantly increase the proline content and solubility in soybean sprouts.The maximum increase rates of protein content and ascorbic acid content were39.25%,7.17%,and 23.09,respectively,which significantly reduced the soluble sugar content;while alkaline electrolyzed water could significantly reduce the soluble sugar content,and the effect on other indicators was not significant.(3)The MDA content and antioxidant enzyme activity of the electrolyzed water treatment group were significantly higher than those of the distilled water treatment control group,and there was no obvious rule between different p Hs of the same type of electrolyzed water;correlation analysis of various physiological indicators showed that Soluble protein was significantly positively correlated with peroxidase(POD)activity and DPPH free radical scavenging rate(P<0.05),ascorbic acid content was significantly positively correlated with DPPH free radical scavenging rate(P<0.01),MDA content was significantly correlated with POD enzyme Vigor(P<0.01)and DPPH clearance rate(P<0.05)were significantly positively correlated.(4)Through statistical analysis of the physical and chemical indicators of soybean sprouts produced by electrolytic water treatment,it was found that water content,DPPH clearance rate,malondialdehyde(MDA)content,superoxide dismutase(SOD)activity and other indicators can be used as main components To evaluate the quality of bean sprouts,the quality evaluation ranking obtained by the principal component analysis method is basically the same as the quality evaluation ranking obtained by the fuzzy membership function method.The top two are processed by AEW3 and AEW2 respectively.In addition,through cluster analysis and correlation analysis of soybean sprouts yield indicators,nutritional indicators,and antioxidant indicators,it was found that soybean sprouts yield was highly correlated with ascorbic acid content and DPPH scavenging ability,followed by soluble protein content and POD enzyme activity..(5)The quality of soybean sprouts in each treatment group decreased with the extension of storage time,but they were better than those of the control group.Compared with the control group,cleaning with acidic electrolyzed water can reduce the total number of microorganisms in soybean sprouts and maintain the level of vitamin C;at the same time,acidic electrolyzed water can inhibit the water loss rate of soybean sprouts and inhibit the increase in browning index within a certain period of time.Comprehensive analysis believes that the acidic electrolyzed water treatment AEW3(p H 3.01,ACC 15mg/L)is the most suitable for the preservation of soybean sprouts.