于旺堂^1*，许明月²，唐培鑫²

(1.原阳县公共检验检测中心检验科，新乡453000；2.郑州轻工业大学食品与生物工程学院，郑州450000）

摘要：为优化超声-微酸性电解水对鲜切胡萝卜片保鲜的工艺条件，探索处理对其品质的影响。以微酸性电解水有效氯浓度、超声波功率和处理时间为影响因素，以处理后储藏7d时的感官得分为响应值，采用响应面试验优化超声-微酸性电解水处理鲜切胡萝卜片工艺条件，并分析4℃储藏7d时产品的品质。结果表明：最佳保鲜条件为有效氯浓度40mg/L、超声波功率200W和超声波处理时间11min，在该条件下储藏7d时感官得分达到95.7分。与未处理的鲜切胡萝卜片相比，超声-微酸性电解水处理能够有效降低菌落总数，防止储藏过程中感官得分下降、质量损失、硬度下降和胡萝卜素含量降低，抑制PPO活性。表明超声-微酸性电解水对鲜切胡萝卜片处理有良好的保鲜效果，并且能较好地保持其产品品质。

关键词：超声-微酸性电解水；鲜切胡萝卜片；保鲜；品质

中图分类号：TS255.3 文献标识码：A 文章编号：1674-506X（2025）05-0066-0008

Optimization of Ultrasound Combined with Slightly Acidic Electrolytic Water Treatment Process for Fresh Cut Carrot Slices and Study on Their Quality

YU Wangtang^1*, XU Mingyue², TANG Peixin²

（1.Clinical Laboratory, Yuanyang County Public Inspection and Testing Center, Xinxiang 453000, China；

2.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China）

Abstract: To optimize the preservation process conditions of fresh cut carrot slices using ultrasound-slightly acidic electrolyzed water and explore the effect of treatment on their quality. Taking the effective residual chlorine concentration in slightly acidic electrolyzed water， ultrasonic power, and ultrasonic treatment time as influencing factors， and the sensory score after treatment and 7 d of storage as the response value， response surface test was used to optimize the process conditions of ultrasound-slightly acidic electrolytic water treatment for fresh cut carrot slices，and the quality of the product was analyzed after 7 d of storage at 4 ℃. The results showed that the optimal preservation conditions were effective chlorine concentration of 40 mg/L, ultrasonic power 200 W，and ultrasonic treatment time 11 min. Under these conditions for 7 d of storage, the sensory score was 95.7. Compared with untreated fresh cut carrot slices, the ultrasound-slightly acidic electrolytic water treatment could effectively reduce the total number of bacterial colonies， prevent the decrease of sensory score， mass loss，hardness and carotene content during storage，inhibit PPO activity. This indicates that ultrasound-slightly acidic electrolyzed water has a good preservation effect on fresh cut carrot slices and can better maintain the quality of their products.

Keywords: ultrasonic-slightly acidic electrolyzed water；fresh cut carrot slices；preservation; quality

doi: 10.3969/j.issn.1674-506X.2025.05-008