热激处理对黄瓜片保鲜效果的影响

Effects of heat-shock treatments on storage of fresh-cut cucumbers

为了探索延长鲜切黄瓜货架期,提高其贮藏品质及食用安全性的有效方法,该文研究了热激处理(热水)对鲜切黄瓜贮藏过程中品质及微生物的影响。结果表明,热激处理能够有效减缓鲜切黄瓜贮藏过程中脆度、含水率、可溶性固形物和维生素C含量的降低,推迟腐烂的发生,使产品在贮藏过程中保持优良品质。48～49℃热激处理10min效果较好,处理后的鲜切黄瓜5℃下贮藏9d仍具有商品价值。鲜切黄瓜在5℃贮藏过程中,菌落总数、大肠菌群、霉菌及酵母菌的数量会逐渐增加,而金黄色葡萄球菌自始至终不存在。48～49℃,10min的热激处理有效地减少了鲜切黄瓜中大肠菌群、霉菌及酵母菌的数量,并对其后来的增殖起到了明显的抑制作用。初步研究表明,热激处理可诱导鲜切黄瓜对微生物的抗性,进而延缓贮藏期间微生物的增长。

In order to explore the effective method to extend shelf-life of fresh-cut cucumbers and improve its quality and safety, effects on storage quality and microorganism of heat-shock treatment on fresh-cut cucumbers during storage were studied. The results showed that the reduction of water content, soluble solids concentrations, firmness and vitamin C content were defered by heat-shock treatment, and high quality was maintained throughout storage. The 48-49℃, 10 min heat-shock treatment showed the best effects, and storage time was up to 9 days. During storage of fresh-cut cucumbers at 5℃, populations of coliforms, molds and yeasts increased by days while staphylococcus aureus was not detected. After heat-shock treatment, populations of coliforms, molds and yeasts were reduced effectively and the growth of them was clearly inhibited. Preliminary studies showed that microbial resistance of fresh-cut cucumbers was induced by heat-shock treatment, and the growth of microorganism was also inhibited by heat-shock treatment at the later period of storage.