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《Food Science and Technology》 2004-09
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The preservation of fresh grape by the acidic electrolyzed water

WU Long1,XIAO Wei-hua1,LI Li-te1,Eizo Tatsumi2(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;2.Japan International Research Center for Agricultural Sciences(JIRCAS),Tokyo)  
The fresh grape was processed by tap-water and different kinds of Acidic Electrolyzed Water(AEW). The microbe total number, mold total number, decay ratio and shedding ratio were evaluated. The results showed that the microbe total number and loss ratio of the grape dipped with different AEW were reduced remarkably. It was also showed that the strong acidic electrolyzed water had the best effect. The commercial value and edible safety of fresh post harvest grape could be enhanced by processing with the acidic electrolyzed water.
【CateGory Index】: TS255.3
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