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| Effect of Ultrasonic Washing Technology on Cleanliness of Carrot and Pakchoi |
| ZHANG Xue-jie, GUO Ke, LI Kun, WANG Li, LI Mei, HU Hong |
| Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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Abstract Taking carrot（Daucus carota L. var. sativa DC.）and pakchoi〔Brassica campestris L. ssp. chinensis（L.）Makino var. communis Tsen et Lee〕as experiment materials, we studied the cleanliness of ultrasonic washing technology, which involved different frequencies, powers and washing time. The results showed that cleanliness of carrot and pakchoi can be improved effectively by treatment of 26 kHz, 0.32 W?cm-2 for 10 min and 26 kHz, 0.28 W?cm-2 for 2 min, respectively. Both of these 2 treatments can meet the requirements for commercial vegetable appearance.
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Received: 26 August 2010
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