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.

Publication Date


First Page


Last Page





[1] 金永学,冯建国,郑淘,等.蓝莓的功能成分、保健作用及其开发利用[J].食品与机械,2020,36(5):231-236.JIN Y X,FENG J G,ZHENG T,et al.Blueberry functional components health function utilizatio[J].Food & Machinery,2020,36(5):231-236.
[2] 曹森,吉宁,巴良杰,等.采前喷施保鲜剂对蓝莓贮藏品质的影响[J].食品与机械,2020,36(5):146-150.CAO S,JI N,BA L J,et al.Effects of preharvest different preservatives spraying on postharvest storage quality of blueberry[J].Food & Machinery,2020,36(5):146-150.
[3] 张莲莲,刘健彤,韩在刚,等.蓝莓原花青素抗氧化应激高血压血管损伤的研究[J].中国地方病防治杂志,2017,32(10):1 087-1 089.ZHANG L L,LIU J T,HAN Z G,et al.Study on antioxidation stress of blueberry proanthocyanidins in hypertensive vascular injury[J].Chinese Journal of Control of Endemic Diseases,2017,32(10):1 087-1 089.
[4] 孙贵宝.高压静电场长期贮藏保鲜蓝莓果的试验研究[J].农机化研究,2003,25(1):121-123.SUN G B.Experimental study on long-term storage of blueberry fruit in high-voltage electrostatic field[J].Journal of Agricultural Mechanization Research,2021,26(9):11-13.
[5] 张红,李晴晴,许庆龙,等.紫外线与保鲜膜对蓝莓冷藏保鲜效果的影响[J].食品工业科技,2017,38(9):314-318.ZHANG H,LI J J,XU Q L,et al.Effects of ultraviolet and plastic film on preservation of blueberry during cold storage[J].Science and Technology of Food Industry,2017,38(9):314-318.
[6] 于刚,栾雨时,安利佳,等.UV-C处理对蓝莓贮藏保鲜及品质的影响[J].食品研究与开发,2013,34(2):92-95.YU G,LUAN Y S,AN L J,et al.Effects of UV-C treatment on fresh-keeping and storage quality of blueberry[J].Food Research and Development,2013,34(2):92-95.
[7] 周智宇,罗正娅,高晴,等.微酸性电解水杀菌工艺优化及对云南鲜米线贮藏品质影响[J].食品工业科技,2021,42(1):204-210.ZHOU Z Y,LUO Z Y,GAO Q,et al.Optimization of the sterilization process of slightly acidic electrolyzed water and Its effect on the storage quality of Yunnan fresh rice noodles[J].Science and Technology of Food Industry,2021,42(1):204-210.
[8] 乌云达来,郝建雄,刘海杰.酸性电解水对苹果表面毒死蜱降解效果及降解途径分析[J].食品工业科技,2021,42(17):85-93.WUYUN D L,HAO J X,LIU H J.Study of the removal chlorpyrifos in apples and the degradation pathway[J].Science and Technology of Food Industry,2021,42(17):85-93.
[9] 马江林,木泰华,张苗.超声波与微酸性电解水在食品杀菌保鲜中的应用研究进展[J].食品安全质量检测学报,2021,12(13):5 244-5 250.MA J L,MU T H,ZHANG M,et al.Research progress on application of ultrasonic and slightly acidic electrolyzed water in food sterilization and preservation[J].Journal of Food Safety and Quality,2021,12(13):5 244-5 250.
[10] 纪颖,林河通,刘晔,等.酸性电解水结合复合膜对橘柚保鲜效果的研究[J].热带作物学报,2021,42(8):2 397-2 404.JI Y,LIN H T,LIU Y,et al.Preservation effect of acidic electrolyzed water and composite coating on Tangelo[J].Chinese Journal of Tropical Crops,2021,42(8):2 397-2 404.
[11] 赵德锟,李凌飞,谭雷姝,等.微酸性电解水对鲜切云南红梨贮藏品质影响研究[J].食品安全质量检测学报,2017,8(1):243-251.ZHAO D K,LI L F,TAN L Z,et al.Effects of slightly acidic electrolyzed water on storage quality of fresh-cut Yunnan red pear[J].Journal of Food Safety and Quality,2017,8(1):243-251.
[12] LU J,ZHANG M,ZHANG J.Effects of methyl jasmonate on expression of genes involved in ethylene biosynthesis and signaling pathway during postharvest ripening of apple fruit[J].Scientia Horticulturae,2018,229:157-166.
[13] 韦璐,陈悦,顾晶晶,等.复合干燥对紫薯全粉细胞破损及花青素含量的影响[J].食品科学技术学报,2021,39(3):160-166.WEI L,CHEN Y,GU J J,et al.Effect of combined drying on cell breakage and anthocyanin content of purple sweet potato[J].Granules Journal of Food Science and Technology,2021,39(3):160-166.
[14] 袁云香.湿地芦苇不同组织超氧阴离子产生速率及丙二醛含量[J].科学技术与工程,2019,19(11):40-43.CAO J K.The production rate and malondialdehyde content of different tissue superoxide anions in wetland phrgmintes australis[J].Science Technology and Engineering,2019,19(11):40-43.
[15] 蓝蔚青,刘琳,孙晓红,等.酸性电解水发生机理及在水产领域中的应用研究进展[J].食品与发酵工业,2020,46(4):294-298.LAN W Q,LIU L,SUN X H,et al.Research progress on the occurrence mechanism of acidic electrolyzed water(AEW)and its application in aquaculture[J].Food and Fermentation Industries,2020,46(4):294-298.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.