鲜切苹果贮藏期间微生物生长模型研究

Research on Microorganism Growth Model during Fresh-cut Apple Storage

研究了不同贮藏温度下鲜切苹果中细菌的生长趋势及其与感官质量的关系。测定了不同贮藏温度下鲜切苹果中的细菌总数,利用Gomperts模型来研究其生长规律,并通过细菌数目和感官得分来探讨细菌总数与感官质量的关系。结果表明,试验中所建立的Gomperts模型能有效地拟合在不同贮藏温度下鲜切苹果中细菌总数的动态变化,从而能预测不同贮藏温度及时间内鲜切苹果中的细菌总数。鲜切苹果最佳贮藏温度为4℃,当细菌总数≤104cfu/g,鲜切苹果仍保持新鲜状态,无明显的褐变和腐败发生。

The regulation of microorganism growth and the relation between number of bacteria and sensory quality of fresh-cut apples were studied during the storage under different temperatures through establishing Gomperts models and comparing the number of bacteria and the score of sensory. The results showed that Gomperts models were effective to demonstrate the effects of temperature fluctuation on the changes of bacteria number and could be used as a tool to rapidly and accurately evaluate microbiological safety. For fresh-cut apples to keep fresh and from serious browning,the optimum storage temperature was 4 ℃ and the total number of bacteria was less than 104 cfu/g.