鲜切琯溪蜜柚果肉的抑菌保鲜

Bacteriostasis and conservation of the fresh-cut flesh of Guanxi plumnelo

在3 mg.kg-1臭氧中处理20 m in后贮藏于13℃的冷库中,并采用气调包装(MAP)(气体组成:5%O2+95%N2),可以使柚子果肉贮藏期延长到30 d;当包装容器中O2含量下降到5%以下时,O2含量对菌落总数的影响不显著(P>0.05).因此,采用5%O2+95%N2的气体组成进行MAP,可较好地贮藏鲜切柚子果肉.

To extend the shelf life of fresh-cut flesh of Citrus grandis （ L. ） Osbeck cv. Guanxi plumnelo, the optimal preservation condition was obtained by combining MAP（modified atmosphere packaging） with bacteriostasis treatment. The results were as follows ： after the treatment with 3 mg · kg^-1 ozone for 20 min and packing with 5% O2 ＋ 95% N2, then storing at 13 ℃ in refrigeratory, the shelf life of the fresh-cut flesh of G. plumnelo could be extended up to 30 d; after 30 d storage with the O2 content below 5% in package, the effect of O2 content on total bacterial amount was not significant（P 〉0.05）. It suggested the MPA of 5% O2 ＋ 95% N2 could store the fresh-cut flesh better.