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題名 | 溫水及氯液消毒對冷藏青蔥外觀及表面菌數之影響=Effect of Warm Water and Chlorinated Water Sanitization on the Appearance and Surface Bacterial Counts of Water-soaked Green Onion in Cold Storage |
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作 者 | 邱淑媛; 陳金村; | 書刊名 | 花蓮區農業改良場研究彙報 |
卷期 | 32 2014.12[民103.12] |
頁次 | 頁29-41 |
分類號 | 435.221 |
關鍵詞 | 青蔥; 消毒; 冷藏; 溫水; 氯液; Welsh onion; Green onion; Sanitization; Cold storage; Warm water; Chlorinated water; |
語文 | 中文(Chinese) |
中文摘要 | 將青蔥分別以溫水或不同濃度氯液處理再瀝乾進行冷藏,於貯存期間定期取樣測定顏色與菌數之變 化,以了解被水浸泡過的青蔥在冷藏期間品質之變化,尋找延長豪雨、颱風等災害過後青蔥保存期限的 方法。結果顯示浸水青蔥在冷藏第16-19 天之間品質明顯劣變。以40-50℃溫水消毒及較高濃度(200-500 ppm) 氯液處理,雖然對青蔥表面菌數有抑制效果,但卻會使外觀劣變提早到第13-16 天之間發生,以 100 ppm 氯液消毒是較佳的處理方式,可明顯改善貯存第16-19 天之產品外觀。 |
英文摘要 | In order to better preserve the water-soaked green onion in the cold storage, onions were sanitized with warm water or chlorinated water. The quality including the appearances, color and microbial counts were examined. The results indicated that the quality of water-soaked green onion decreased dramatically during 16-19 days in the refrigeration compared to the normal harvested one. The warm water (40-50℃) or chlorinated water (200-500 ppm) treatments decreased the microbial counts of onion, but the appearance become worse during 13-16 days after the treatment, about 3 days earlier to the control. Treating the green onion with 100 ppm chlorinated water could improve the appearance in the cold storage in 16-19 days, and was supposed to be the best treatment. |
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