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The Application of Ultrasound, Slightly Acidic Electrolyzed

Writer: admin Time:2021-08-27 11:40 Browse:

The Application of Ultrasound, Slightly Acidic Electrolyzed Water(SAEW) in the Preservation of Cherry Tomatoes


This study was performed to investigate the possibility of ultrasound and slightly acidic electrolyzed water(SAEW) applied in the preservation of cherry tomatoes. Ultrasound treatment significantly removed about 0.96 and 0.68 log CFU/g for total aerobic bacteria and yeast and mold, respectively. SAEW reduced about 1.45 log CFU/g for total aerobic bacteria and 1.00 log CFU/g for yeast and mold. And the treated samples also maintained relatively low microbial growth during storage. It was also observed that ultrasound or SAEW treatment also decreased the decay incidence and respiration rate of cherry tomatoes. The two treatments inhibited the decrease in soluble solids content without any effect on hardness, titratable acidity and vitamin C content. Results showed that both ultrasound and SAEW have potential to ensure the microbial safety and decrease the decay incidence of cherry tomatoes.
 
 

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