即食鲜切蔬果货架期保存环境对微生物指标的影响

Effect of storage environment on microbial indexes of ready to eat fresh cut vegetables and fruits during shelf life

中文关键词:  鲜切蔬果  温度  湿度  微生物  货架期

英文关键词:fresh cut vegetables and fruits  temperature  humidity  microorganism  shelf life

中文摘要:

      目的 对影响即食鲜切蔬果货架期保存环境对微生物指标的影响进行研究, 以获得适宜的保存条件, 并确定经济安全的保存期限。方法 选取市面常见5种即食鲜切蔬果样品(黄瓜、梨、生菜、西红柿、火龙果), 经洗净、切制、分装等操作, 且未经特殊消毒处理, 在温度2、4、6 ℃与相对湿度50%、70%下保存, 每隔24 h(至生产后4 d)取样检测, 并绘制微生物生长曲线。结果 对比实验中采取温度条件, 保存在2 ℃环境下, 微生物污染程度较低; 对比实验中采取湿度条件, 保存在相对湿度70%环境下, 保存效果更好。结论 温度2 ℃与湿度70%以上是即食鲜切蔬果的适宜保存条件, 存放1 d的货架期是较为经济安全的保存期限。

英文摘要:

      Objective To study the effect of preservation environment on microbial index of ready to eat fresh cut vegetables and fruits, so as to obtain the appropriate storage conditions and determine the economic and safe storage period. Methods Five kinds of fresh cut vegetables and fruits (cucumber, pear, lettuce, tomato, pitaya) were selected. After washing, cutting, packaging and other operations, and without special disinfection treatment, the samples were stored at 2, 4 and 6 ℃ and relative humidity of 50% and 70%. Samples were tested every 24 h (until 4 d after production), and the microbial growth curve was drawn. Results According to the contrast experiment, the microorganism pollution was lower when the temperature was kept at 2 ℃, and the preservation effect was better when the humidity was kept at 70%. Conclusion The condition that temperature 2 ℃ and humidity above 70% is the suitable storage conditions for fresh cut vegetables and fruits. The shelf life of 1 d is more economical and safe.