微酸性电解水在蔬菜采后保鲜中的应用研究进展

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中图分类号：S63 文献标志码：A 文章编号：1673-2871(2025）06-006-08

Research progress on the application of slightly acicic electrolyzed water in postharvest vegetable preservation

LU Yinde, ZHAO Junfang, JIANG Changsheng, LIU Ying (LuoheFoodEngineeringVocationalUniversity,Luohe4623oo,Henan,China）

Abstract:Vegetablesarerichinvitamins,minerals,andothernutrients,buttheirqualityiseasytodeteriorate,leadingto significant postharvestlosses.Slightlyacicicelectrolyzedwater(SAEW)isanovel,broad-spectrumdisinfectanttatis safe,effcient,green.Itsaplicationinpostharvestvegetablepreservationdemonstrates multiplebenefits,includingmicro bialinactivation,enymectivitysuppresion,andqualitymaintenance.Thisreviewsystematicallyelaborates theprparationprincipleofSAEW:The electrochemicalreactionoflow-concentration NaClordilute HClsolutions generates slightly acidichypochlorouswaterwithantimicrobial properties.Regarding itspreservationmechanisms,thedualefectsof SAEW-microbialsterilizationand enzyme activityinhibition-arethoroughly discussd.Particular emphasis is placed onrecentadvances inthecombinedapplicationofSAEWwith physical technologies suchasultrasonic waves,cold plasma,and other techniques,which confirmthat these synergisticapproaches can significantly extend vegetable shelf life, achievingan enhanced‘ 1+1>2′′ preservation effect.Finally,future research directions are proposed to provide theoretical guidancefor theapplicationofSAEWcombined withphysical sterilization technologiesinpostharvestvegetable preservation.

KeyWords:Slightlyacidic electrolyzed water;Physical technology;Vegetable preservation

微酸性电解水（slightlyacidic electrolyzed wa-ter，SAEW)是一种新型绿色消毒剂，目前主要用于医疗卫生、禽畜养殖环境、食品表面消毒及食品保鲜，具有杀菌能力强、范围广、无污染、无残留、无抗药性且安全无毒等优点[1-2]。（剩余15383字）