Application of the most powerful acid electrolyzed

Application of strong acid electrolyzed water in grape preservation (II)

2 results and analysis

2.1 determination of the total number of microorganisms

decay is a common problem in grape storage, and controlling decay is an important problem in grape preservation. The microbial indicators of grapes after treatment with acid electrolyzed water and tap water are shown in Figure 1 and Figure 2

it can be seen from Figure 1 and Figure 2 that the total number of molds and bacteria of grapes after acid electrolytic water treatment decreased significantly. The total number of molds and bacteria of grapes soaked in electrolytic water with different indicators for 10min decreased significantly, and the decrease reached about 1.5 ~ 2 logarithms after No. 3 and No. 2 water treatment. After No.1 water treatment, the number of microorganisms decreased by about 1 logarithm. Jixiang automobile adopted 3D printing technology to produce the values of air conditioning HVAC assembly and air duct assembly. The sterilization effect of acidic electrolytic water with different indicators on the surface of grapes was significantly different. The main reason was that the effective chlorine concentration of No.2 and No.3 water was 15 (i.e. the sample was kept in the jaw, in the jaw, in the parallel section or outside the gauge distance) 0 ~ 160mg/kg, It is about 3 times the effective chlorine concentration of No. 1 water, and its oxidation-reduction potential is about 200 ~ 300mV higher than that of No. 1 water, so the bactericidal effect of No. 2 and No. 3 water is obviously better than that of No. 1 water

2.2 loss of grape kernels

grapes often rot and thresh during storage. These factors directly affect the appearance quality of grape fruits. The experiment recorded the loss of grape kernels at the end of storage, and the results are shown in Figure 3

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at the end of storage, the most serious grape decay is in the control untreated group L, with a decay rate of 2.9%, mainly due to mildew, while other groups treated with acid electrolytic water have been largely killed due to surface spoilage microorganisms (see Figure 1 and Figure 2), and their decay rate is significantly lower than that of the control (P 0.05), Generally less than 1%, so acidic electrolytic water can significantly reduce the occurrence of grape decay. The threshing rate of grapes is also the highest in the control group (tap water treatment), reaching 7.2%, while the threshing rate of each treatment group of acid electrolytic water is less than 2%. It can be seen that acid electrolytic water can significantly reduce the threshing rate of grapes (P 0.05) and reduce the loss of grape threshing. The total loss rate of grapes due to decay and threshing during storage is the total loss rate of grapes. This index finally determines the commodity value of grapes after storage. As shown in Figure 3, the most serious loss of grapes is in the control treatment group, up to 10.1%, and the loss rate of each treatment group of acid electrolytic water is about 2%. Therefore, acid electrolytic water treatment can well reduce the loss of grapes caused by decay and threshing, Compared with the microbiological test results, it can be seen that the strong acid electrolytic water with pH of about 2.8 has the strongest bactericidal effect, and the corresponding anti-corrosion and fresh-keeping effect is also the best. The total loss rate of grape fruit treated with its indication adjusted to zero or the starting position of zero is also the lowest

3 conclusion

the above test results show that acid electrolytic water treatment can greatly reduce the number of microorganisms on the surface of grapes, thus reducing the decay rate of grapes and improving food safety. Acid electrolytic water treatment can also significantly reduce the threshing rate of grapes during storage, and ultimately reduce the loss of fruits during storage and transportation. At the same time, it can also reduce the negative impact of the use of chemical preservatives on human body and the environment. Whether acid electrolytic water treatment will affect the physiological activities of grapes after harvest, and then affect the fresh-keeping effect of grapes remains to be further studied