微酸性電解水在蔬菜采后保鮮中的應(yīng)用研究進(jìn)展

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中圖分類號：S63 文獻(xiàn)標(biāo)志碼：A 文章編號：1673-2871(2025）06-006-08

Research progress on the application of slightly acicic electrolyzed water in postharvest vegetable preservation

LU Yinde, ZHAO Junfang, JIANG Changsheng, LIU Ying (LuoheFoodEngineeringVocationalUniversity,Luohe4623oo,Henan,China）

Abstract:Vegetablesarerichinvitamins,minerals,andothernutrients,buttheirqualityiseasytodeteriorate,leadingto significant postharvestlosses.Slightlyacicicelectrolyzedwater(SAEW)isanovel,broad-spectrumdisinfectanttatis safe,effcient,green.Itsaplicationinpostharvestvegetablepreservationdemonstrates multiplebenefits,includingmicro bialinactivation,enymectivitysuppresion,andqualitymaintenance.Thisreviewsystematicallyelaborates theprparationprincipleofSAEW:The electrochemicalreactionoflow-concentration NaClordilute HClsolutions generates slightly acidichypochlorouswaterwithantimicrobial properties.Regarding itspreservationmechanisms,thedualefectsof SAEW-microbialsterilizationand enzyme activityinhibition-arethoroughly discussd.Particular emphasis is placed onrecentadvances inthecombinedapplicationofSAEWwith physical technologies suchasultrasonic waves,cold plasma,and other techniques,which confirmthat these synergisticapproaches can significantly extend vegetable shelf life, achievingan enhanced‘ 1+1>2′′ preservation effect.Finally,future research directions are proposed to provide theoretical guidancefor theapplicationofSAEWcombined withphysical sterilization technologiesinpostharvestvegetable preservation.

KeyWords:Slightlyacidic electrolyzed water;Physical technology;Vegetable preservation

微酸性電解水（slightlyacidic electrolyzed wa-ter，SAEW)是一種新型綠色消毒劑，目前主要用于醫(yī)療衛(wèi)生、禽畜養(yǎng)殖環(huán)境、食品表面消毒及食品保鮮，具有殺菌能力強(qiáng)、范圍廣、無污染、無殘留、無抗藥性且安全無毒等優(yōu)點(diǎn)[1-2]。（剩余15383字）