不同温度对青椒流通过程中微生物及品质的影响

Effect of Different Temperatures on Microbes and Its Quality during Circulation

[目的]研究不同温度对青椒流通过程中微生物及品质的影响。[方法]测定青椒在9和20℃贮藏过程中的大肠杆菌、沙门氏菌、李斯特菌数及其品质的变化,并对9℃贮藏16 d后的青椒进行了模拟销售,同时测定了不同清洗方法对20℃贮藏4 d的青椒微生物数量的影响。[结果]9℃贮藏16 d和16 d后再在20℃条件下销售1 d的青椒感官品质、失重率、Vc含量、叶绿素含量、可溶性蛋白含量分别为4.1和3.31、.79%和3.87%9、5.6和81.2 mg/100 g2、0.3和16.5 mg/100 g9、3.3和85.6 mg/100 g;9℃贮藏16 d、16 d后再在20℃下销售1 d和直接在20℃下贮藏4 d的青椒大肠杆菌数分别为46、3.2×103和3.1×104 cfu/g,整个试验过程中均未检出沙门氏菌和李斯特菌;1×10-3 ml/L次氯酸钠能彻底清除青椒中的大肠杆菌,而1滴/L洗洁精溶液和自来水清洗能清除青椒中的大多大肠杆菌。[结论]9℃贮藏能更好的保持青椒的品质并控制大肠杆菌的繁殖。

[Objective] The aim was to study on effect of different temperatures on microbes and its quality during circulation.[Method] Measurement was conducted on change of colibacillus,salmonella,Listeria number,and its quality in green pepper stored at 9 and 20 ℃ respectively.The green peppers stored at 9 ℃ for 16 d were under simulated sale.In addition,effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured.[Result] Indices of green pepper were different under the following conditions： stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage.Specifically,under the former condition,sensory quality,loss-weight rate,Vc content,chlorophyll content and soluble protein were 4.1,1.79%,95.6 mg/100 g,20.3 mg/100 g,and 93.3 mg/100 g;under the latter condition,the corresponding indices were 3.3,3.87%,81.2 mg/100 g,16.5 mg/100 g,85.6 mg/100 g,respectively.Colibacillus numbers for green pepper stored 16 d at 9 ℃,sold at 20 ℃ after 16 d storage and sold for 1 d at 20 ℃ were 46、3.2×103 and 3.1×104 cfu/g;during the test,salmonella and Listeria were not found;colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1drop/L of detergent and running water.[Conclusion] Stored at 9 ℃,quality of green pepper could be well preserved and colibacillus propagation could be controlled.