4种常用蔬菜清洗剂处理对鲜切萝卜抑菌及保鲜效果比较

Comparison of antibacterial ability and preservation effects of fresh-cut radish treated with 4 kinds of common vegetable cleaning agents

中文关键词:  鲜切萝卜  清洗处理  清洗剂  微生物  品质

英文关键词:fresh-cut radish  cleaning treatment  cleaning agents  microorganism  antibacterial  preservation

中文摘要:

      目的 评价过氧化氢(hydrogen peroxide, H2O2)、过氧乙酸(peracetic acid, PAA)、次氯酸钠(sodium hypochlorite, NaClO)和二氧化氯(chlorine dioxide, ClO2) 4种常用蔬菜清洗剂对鲜切萝卜的清洗抑菌及保鲜效果。方法 对鲜切萝卜进行6种处理: 未清洗处理(CK1)、清水处理2 min (CK2)及4种清洗剂处理2 min, 并于4℃贮藏12 d。对比不同清洗方案下鲜切萝卜产品的质构、颜色、感官及微生物指标变化情况, 最终筛选出抑制鲜切萝卜腐败变质, 维持其感官品质的最优清洗剂。结果 相比于H2O2和ClO2处理, PAA和NaClO处理能更好的抑制细菌、霉菌和酵母的生长; H2O2处理的鲜切萝卜感官评分最高、色泽最佳, 其次为NaClO和ClO2, PAA最差。25 mg/L H2O2、150 mg/L PAA、100 mg/L NaClO和30 mg/L ClO2为每种清洗剂的最佳清洗浓度。进一步筛选表明, 100 mg/L NaClO可使鲜切萝卜表面的菌落总数保持在5 log CFU/g以下, 霉菌和酵母数量保持在4 log CFU/g以下, 并在贮藏结束后较好维持了萝卜的硬度、色泽、感官。结论 100 mg/L NaClO能有效抑制鲜切萝卜表面微生物的生长, 同时其感官品质也得以维持, 可在萝卜鲜切产品中应用推广。

英文摘要:

      Objective To evaluate antibacterial and preservation effect of hydrogen peroxide (H2O2), peracetic acid (PAA), sodium hypochlorite (NaClO) and chlorine dioxide (ClO2) on fresh-cut radish. Methods Six kinds of treatments were carried out on fresh cut radish: Without water cleaning treatment (CK1), water treatment for 2 min (CK2), and 4 kinds of cleaning agents treatment for 2 min and stored at 4℃ for 12 d. The changes of texture, color index, sensory evaluation and microbial index of fresh-cut radish under different cleaning strategies were compared. Finally, the optimal cleaning agent for inhibiting spoilage of fresh-cut radish and maintaining its sensory quality was selected. Results PAA and NaClO treatments could better inhibit the growth of bacteria, mold and yeast than H2O2 and ClO2 treatments. The fresh-cut radish treated with H2O2 had the highest sensory score and the best color, followed by NaClO and ClO2, and finally PAA. The suitable cleaning concentration of each cleaning agent was 25 mg/L H2O2, 150 mg/L PAA, 100 mg/L NaClO and 30 mg/L ClO2, respectively. Further screening showed that 100 mg/L NaClO could maintain total number of colonies on the surface of fresh-cut radish below 5 log CFU/g, and the mold and yeast below 4 log CFU/g. After the storage, the hardness, color and sensory of radish were better maintained by 100 mg/L NaClO treatment. Conclusion 100 mg/L NaClO can effectively inhibit the growth of microorganisms on the surface of fresh-cut radish and maintain its sensory quality, which can be applied and promoted in fresh-cut radish.