Effects of Ultrasonic Atomization of Slightly Acidic Electrolyzed Water on the Circulation and Shelf Quality of Postharvest Baby Cabbage

Abstract

To check the effect of slightly acidic electrolyzed water (SAEW) on the shelf quality of postharvest baby cabbage, the effects of ultrasonic atomization fumigation of SAEW with different concentrations (0, 50, 100 and 150 mg/L) on the postharvest preservation of baby cabbage were analyzed under low temperature circulation (4±1) ℃and shelf conditions (25±1) ℃. The results showed that, compared with the control and other concentrations of SAEW (50 and 150 mg/L), the ultrasonic atomization fumigation treatment of SAEW at 100 mg/L treatment significantly suppressed the increase in malondialdehyde content and the decrease in total glucosinolate content of baby cabbage at the 6th and 9th days of shelf life (P<0.05). Further circulation and shelf simulation results indicated that, compared with the control, the 100 mg/L SAEW ultrasonic atomization fumigation treatment reduced the total number of colonies by 17.04% and increased the total glucosinolate content by 30.11% in baby cabbage; In addition, this treatment significantly inhibited the accumulation of nitrite and malondialdehyde content (P<0.05), delayed the decline of soluble sugar, soluble protein, total phenol, ascorbic acid and isothiocyanate content, and increased the activity of myrosinase in postharvest baby cabbage. It was clear that ultrasonic atomization fumigation treatment of SAEW at 100 mg/L could not only effectively inhibit the growth of the total number of colonies in baby cabbage during circulation and shelf life, but also effectively slow down the degradation of nutritional quality in baby cabbage during this process, thus improving the preservation effect of baby cabbage.

Keywords

• slightly acidic electrolyzed water
• baby cabbage
• senescence
• quality
• nitrite
• circulation
• shelf life