Wang Jiayi, Wang Shan, Sun Yeting, Li Chen, Li Yanru, Zhang Qi, Wu Zhaoxia
College of Food Science, Shenyang Agricultural University 120 Dongling Rd. Shenyang 110866 China
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing 100097 China.
RSC Adv. 2019 Jul 22;9(39):22636-22643. doi: 10.1039/c9ra03544c. eCollection 2019 Jul 17.
Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L AO (30 s) or 2 mg L AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes ( O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0-5 days at 5 °C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection.
乳酸（LA）是一种用于新鲜农产品消毒的有效消毒剂。通常使用自来水冲洗经过消毒的新鲜农产品，因为消毒剂残留会对农产品的品质和感官特性产生负面影响。然而，与消毒剂相比，自来水用于二次消毒效果不佳。因此，我们提出了一种使用LA加臭氧水溶液（AO）的消毒方法，AO是一种不会产生二次残留的氧化消毒剂。我们将1% LA（90秒）加1毫克/升AO（30秒）或2毫克/升AO（30秒）的方法与100 ppm氯（120秒）或1% LA（120秒）加自来水（30秒）以及2毫克/升AO（150秒）的传统方法进行了比较。微生物分析表明，在储存期间（5℃下0至5天），LA加AO能使微生物（O157:H7、需氧嗜温菌数、需氧嗜冷菌数、霉菌和酵母菌）的减少量最大。品质分析（颜色、感官品质、电解质渗漏、多酚含量和重量损失）表明，与自来水处理相比，LA + AO不会导致额外的品质损失。这些结果表明，所提出的栅栏技术（LA加AO）在新鲜农产品消毒方面具有良好的应用潜力。
