辐照对鲜切苦瓜杀菌效果及感官品质的影响

Effect of Irradiation on Quality and Bacterial Populations in Fresh-cut Balsam Pear

本试验将60Co-γ辐照引入苦瓜的鲜切加工过程,研究不同辐照剂量对苦瓜杀菌效果和感官品质的影响。结果表明:辐照剂量0.52kGy以上的辐照处理对鲜切苦瓜细菌、大肠菌群、肠炎沙门氏菌(D10=0.33),英诺克李斯特菌(D10=0.29)杀灭效果显著;1.86kGy以下的辐照对鲜切苦瓜色度、硬度的影响在5%水平上差异不显著。0.52～1.86kGy辐照处理对苦瓜的色泽、气味、质地和滋味、组织状态等方面可接受性没有显著影响。因此,0.52～1.86kGy辐照剂量可以有效控制鲜切苦瓜中的微生物而不影响其感官品质,能满足糖尿病人的食用要求,货架期可达6d。

60Co-γ irradiation was used in fresh-cut balsam pear process,and balsam pear was treated with different irradiation doses.Microorganism,texture,color and sensory evaluation were studied.The results showed that γ-irradiation could effectively decrease the risk of possible pathogens in fresh-cut balsam pear,the D10 value for Salmonella enteritidis was 0.33 kGy,the D10 value for Listeria innocua was 0.29 kGy,irradiation doses higher than 0.52 kGy could effectively reduce total bacterial count（TBC） and coliform group.Compared with the control,there was no significant difference（5% level） on color,texture and sensory characteristic in balsam pear treated below 1.86 kGy.The shelf life of fresh-cut balsam pear treated with 1.86kGy was 6 days with no significant effect on quality and sensory characteristic,meeting the food request for immune deficiency patients.