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电解盐溶液用于对抗新鲜水果和蔬菜的主要收获后疾病

Chahinez Hadjila^1,2, Ornella Incerti¹, Giuseppe Celano¹

¹Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.

Foods (Basel, Switzerland)

|August 29, 2024

概括

电解盐溶液,包括电解化 (eNaCl) 和电解自来水 (eW),有效减少真菌病原体和收获后果腐烂. 这些方法为减少食物浪费和提高产品安全提供了有希望的策略.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
微生物学微生物学

背景情况:

收获后的损失和废物减少对于食品安全和可持续性至关重要,特别是在像欧盟绿色协议这样的倡议下.
以前的研究表明,用NaCl和NaHCO3电解水在减少洗水中的病原体负载方面具有有效性.

研究的目的:

评估电解盐溶液 (eNaCl,eNaHCO3) 作为对影响水果和蔬菜的真菌病原体的收获后处理.
评估这些治疗对各种宿主真菌生存能力,子发芽和腐烂发生率/严重性的影响.

主要方法:

在既定条件下制备了电解溶液 (eNaCl,eNaHCO3,eW).
对五种主要的真菌病原体进行了治疗测试,评估了菌的生存能力和发芽.
对不同宿主水果的果发病率和严重程度进行了评估.
分析了电解和非电解溶液的化学参数.

主要成果:

电解化 (eNaCl) 在抑制真菌子发芽和最大限度地减少水果腐烂方面表现出最高的有效性.
电解自来水 (eW) 也为真菌生存能力提供了一致的控制,并减少了腐烂.
电解二碳酸 (eNaHCO3) 对真菌生存能力的影响较小,但显著减少了水果腐烂.

结论:

电解溶液,特别是eNaCl和eW,显示出作为可持续的收获后处理方法的巨大潜力.
这些处理方法可以有效控制真菌病原体,减少收获后的损失,从而减少食物浪费.
进一步应用电解溶液可以提高新鲜产品的安全性和保质期.

关键词:

其他替代控制方法食物损失粮食损失食品安全食品安全菌腐烂是一种真菌腐烂.货架寿命货架寿命

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