Freshness retaining processing method of fresh-cut cucumbers

The invention provides a freshness retaining processing method of fresh-cut cucumbers. Freshness retaining processing are carried out on the fresh-cut cucumbers by using electrolyzed water, and an effective chlorine concentration of the electrolyzed water is 90-100mg/L. Vacuum pre-cooling is carried out on fresh picked cucumbers, strict screen grouping is carried out from aspects of color, hardness and aroma, medium-well cucumbers uniform in length and size are selected in each group, cutting, washing and drying are carried out, and the cucumbers are filled in pallet, packed by a poly ethylene (PE) film and placed in a constant temperature and humidity box at the temperature of 7-10 DEG C for storage. The freshness retaining processing method has the advantages that the electrolyzed water is used for washing to effectively restrain increase of a weight-loss ratio of the fresh-cut cucumbers, decomposition of vitamin C, reduction of sensory quality, reduction of hardness and increase of aerobic bacterial count and malonaldehyde content and reduce loss of nutritional ingredients. Compared with a mode of washing by the ozone water, the freshness retaining method can obviously prolong shelf life of the fresh-cut cucumbers to 12 days. The freshness retaining method is simple, convenient, practical and low in cost. In addition, the electrolyzed water is safe, non-toxic and free of damage.