含二氧化氯電解水在青蔥及蕹菜保鮮之應用

Application of Chlorine Dioxide-containing Electrolytic Water on the Preservation of Scallion and Water Convolvulus

許壬榮(Jen-Jung Hsu)

指導教授 ： 吳明昌

國立屏東科技大學/農學院/食品科學系所/博士(2013年)

https://doi.org/10.6346/NPUST.2013.00098

摘要

本研究探討含二氧化氯電解水應用在青蔥及蕹菜的保鮮。青蔥以40 ppm ClO2、50C，清洗3min，然後以PE袋密封貯藏於50C、21天， Control組第21天時重量下降約56%，PE袋組與ClO2＋PE袋組的Total chlorophyll第6、8天時衰退約27%，第10、12天時衰退約50%，第15、18、21天時衰退約54%，PE袋組與ClO2＋PE袋組的Vitamin C第8、10天時衰退35%，第12、15、18、21天時衰退約50%， DPPH清除能力：PE袋組第12、15、18、21天時衰退約82%(p<0.01)、ClO2＋PE袋組第12、15天時衰退約48% (p<0.01)，第18、21天時衰退約76%(p<0.01)。蕹菜以30ppm ClO2、50C，霧化5min，然後以PE袋密封貯藏於100C、21天，Control組在第15天時重量下降約94%，PE袋組與ClO2＋PE袋組的Total chlorophyll第21天時衰退約3%，Vitamin C：PE袋組第6天時衰退6%，第8、10、12、15、18、21天時衰退37%，ClO2＋PE袋組第6 天與第0 天時沒有差異，第8、10天時衰退31%，第12、15、18、21天時衰退37%，DPPH清除能力：PE袋組第15天時衰退87%(p<0.01)，第18、21天時衰退約94%(p<0.01)，ClO2＋PE袋組第15、18、21天時衰退約85% (p<0.01)。其他方面，青蔥以40ppm ClO2、50C，清洗3min，一小時後的Total plate count：ClO2組較Control組減少約79%( p<0.05)、Total coliform：ClO2組與Control組均無檢出。蕹菜以30ppmClO2、50C，霧化5min，一小時後的Total plate count與Total coliform：ClO2組較Control組分別減少41%( p<0.05)、46 % ( p<0.01)，以及 0、50、100、150、200ppm ClO2、50C，水洗3min，一小時後的Total plate count與Total coliform均有顯著的抑菌效果(p<0.01)，但50、100、150、200ppm之間無顯著差異(p>0.05)。同時，青蔥與蕹菜處理後1小後的餘氯分別為0.08±0.005 ppm/L、0.11±0.005 ppm/L。總之，含二氧化氯電解水的處理能抑制微生物的活性和延長蔬菜的保鮮期，未來在農業、漁業與工業上的應用將極具潛力的多功能替代產品。

關鍵字

含二氧化氯電解水 ； 青蔥 ； 蕹菜

並列摘要

To explore the effects of chlorine dioxide-containing electrolytic water (EW) on extending the self-life storage of scallion (Allium fistulosum, AF) and water convolvulus (Ipomoea aquatica Forsk, IAF), we rinsed AF with the EW (by 40ppm of chlorine dioxide, ClO2) at 50C for 3 min in the sealed polyethylene bag (PE) and stored in 50C for 21 days to obtain AF- EW group and that with water to obtain PE group. Not any treatment is control group. The weight of control group decreased approxima- tely 56% at 21 day. The total chlorophyll in both of AF-EW group and PE group decay about 27% at 6, 8 days, downturn of about 50% at 10, 12 days, and declined of about 54% at 15, 18, 21 days. Also, the vitamin C declined by about 35% at 8, 10 days, and declined of about 50% at 12, 15, 18, 21 days. The DPPH scavenging declined of about 82% at 12, 15, 18, 21 days (p<0.01) in PE group with declined of about 48 % at 12, 15 days (p<0.01), and declined ofabout 76% at 18, 21 days in AF- EW group (p<0.01). The IAF treated with the chlorine dioxide-containing electrolytic water (30ppm of ClO2, 50C) under ultrasonic atomization for 5 min in the sealed PE, subsequently; being stored in 100C for 21 days is termed as IAF-EW group. The weight decreased by about 94% at 15 day in control group, the total chlorophyll declined of about 3% at 21 day in PE group and IAF-EW group, the vitamin C declined by about 6% at 6 day, and down to about 37% at 12, 15, 18, 21 days in PE group with no difference between in 0 day and 6 day, declined by about 31% at 8, 10 days, and downturn of about 37% at 12, 15, 18, 21 days in IAF-EW group, the DPPH scavenging decay of about 87% at 15 day and declined of about 94% at 18, 21 days in PE group(p<0.01), with down to about 85% at 15, 18, 21 days in IAF-EW group (p<0.01). In other hand, the AF after one hour treatment of EW (40ppm of ClO2, 50C) under washing for 3 min, was decreased by approximately 79% in total plate count (p<0.05), while comparing to the control group, and there was no detection of total coliform in AF-EW group and control group. The IAF after one hour treated with the EW (30ppm of ClO2, 50C) under ultrasonic atomization for 5 min, the total plate count and total coliform were reduced by 41% (p<0.05), 46% (p<0.01), respectively, while comparing to the control group, with under washing by different concentrations of ClO2 at 0, 50, 100, 150 and 200 ppm for 3 min, the total plate count and total coliform showed a significant inhibitory effect (p <0.01), but no significant difference among 50, 100, 150 and 200 ppm (p>0.05) after one hour treated. The residual chlorine was at about 0.08, 0.11 ppm after one hour treatment of AF and IAF. In conclusion, the EW treatment with great performance in inhibition of microbial activities and extend the shelf-life of vegetables, great potential for future applications in the agriculture, fisheries and industrial multifunctional alternative products.

並列關鍵字

Chlorine dioxide-containing electrolytic water, Scallion, Water convolvulus ； HASH(0xe92cd50) ； HASH(0xe92cdf0)

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