Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices

For the purpose of demonstrating the kinetics of immersion in slightly acidic electrolyzed water (SAEW) on the storage quality of fresh-cut Gastrodia elata slices. Pretreated fresh-cut slices of Gastrodia elata were dipped in SAWE at solid-liquid ratios of 1:1, 1:3, 1:5 g/mL, and stored at 4 ℃ for comparison with the untreated group. Establish a quality decay dynamics model system based on a 28-day storage observation experiment, recording and analyzing its physical, chemical and nutritional indicators. SAEW impregnation significantly inhibited browning rate, browning degree, and spoilage occurrence. The total number of colonies in the untreated group, the solid-liquid ratio 1:1, 1:3, and 1:5 groups were 8.25, 5.11, 5.13, and 5.10 lg CFU/g, the vitamin C content was 4.42, 5.66, 4.79, and 4.79 mg/100 g, and the gastrodin content was 0.25%, 0.24%, 0.24%, 0.24%. By kinetic fitting, the variation law of the total number of colonies of Gastrodia elata fresh slices by SAEW immersion treatment conformed to the Logistic model. The water activity index change law was derived using Expdec2. The indicator variation rules were derived from the dynamic model system, and R² was greater than 0.8, which indicated a good match between indicators. Moreover, SAEW dip treatment effectively suppresses browning, browning rate, rot index, and the total number of colonies of Gastrodia elata fresh slices, and gastrodin and vitamin C content were slowed. For application of SAEW dipping in the storage of fresh-cut products, the relevant results might provide technical guidance.