Preparation of Electrolyzed Water and its Effect on Reducing Total Bacteria Counts and Storage Life in Green Bamboo Shoots (Bambusa oldhamii Munro)
Date Issued
2014
Date
2014
Author(s)
Yang, Ho-Ting
Abstract
Bamboo shoots (Bambusa oldhami Munro) are immature body of bamboo. They grow up and become the bamboos. Since bamboo shoots are grown in the soil, harvesting of bamboo shoots always result in contamination with microorganisms and dint. In addition, harvesting of bamboo shoots creates a large incision and the incision surface turns brown and hard quickly. The storage life of the bamboo shoots is very shoot due to microorganism caused deterioration. Electrolyzed water (EW) is already widely used in agriculture, dentistry, pharmaceutical and food industries. Many studies had indicated that EW can also be used in fresh-cut vegetables to reduce microorganisms. The purposes of this study were to investigate suitable conditions in generating membrane-less EW (LS-MLEW) and to study EW on the reduction of the total plate count in bamboo shoots as well as on the impact of their shelf-life while applied EW to the bamboo shoots. In this study, potassium chloride, sodium chloride and calcium chloride were used as electrolytes of EW. There were good linear relationships between electrolyte concentration and free available chlorine (FAC) as well as pH value in both potassium chlorides and sodium chlorides solutions. Calcium ions of calcium chloride were deposited on the surface of the cathode plate, which resulted in reducing the efficiency of electrolysis. However, FAC did not change with concentration in calcium chloride solution, this probably due to the deposition Ca++ on the surface of the cathode. At low temperature (3.5℃), the efficiency of electrolysis decreased and the FAC of the EW of potassium chloride also decreased accordingly. Bamboo shoots incision surface contains large number of microorganisms which are difficult to be removed by washing. EW prepared by the electrolysis of 0.3 M potassium chloride at room temperature was used for bamboo shoot treatment. When the bamboo shoots were soaked in EW at low temperature (3.5℃) for 60 minutes, the standard plate counts in the incision surface of bamboo shoots decreased significantly. Comparing with soaking in the common bleach solution (NaOCl) or Oxonet solution (ClO2), soaking in EW significantly decreased the standard plate counts in the incision surface of bamboo shoots. Bamboo shoots were stored in sealed PE bags with a micropore 0.15mm at 3℃ after treated with EW or Oxonet. Results showed that the control group and the aqueous Oxonet, demonstrated significant browning symptoms after10 days in the refrigerator and the EW treatment turned browning after 15 days. Sensory evaluation of the bamboo shoots after 10 days showed no difference among treatments indicating there were no significant differences in the overall taste among treated or un-treated bamboo shoots.
Subjects
綠竹筍
殺菌
電解水
自由氯
貯藏
SDGs
Type
thesis
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