Effects of slightly acidic electrolytic water on blueberry sterilization process and storage quality

Abstract

Objective: To improve the preservation quality of blueberry. Methods: Based on the influencing factors of the effective chlorine concentration, treatment temperature and soaking time of the SAEW, and the response value of the microbial sterilization rate on the surface of blueberries, the orthogonal test was used to optimize the process conditions. At the same time, the optimally treated blueberries and sterile water-treated blueberries (control group) were stored at (25±1) ℃, and the bad fruit rate, hardness, respiration strength, soluble solids content, titratable acid content, anthocyanin content, and malondialdehyde (MDA) content of blueberries were measured every 7 days. Results: The optimal sterilization conditions were an effective chlorine concentration of 120 mg/L, a treatment temperature of 20 ℃ and a soaking time of 20 min, and the sterilization rate under this condition was 92.6%. Conclusion: The SAEW treatment has a better preservation effect on the blueberry fruit.

Keywords

• slightly acidic electrolytic water
• blueberry
• preservation
• storage quality