高静压处理对鲜切南瓜杀菌效果与品质的影响

Effects of High Hydrostatic Pressure Processing on Microbial Inactivation and Quality of Fresh-cut Pumpkin

为了探讨超高压处理对鲜切南瓜果肉品质的影响，将鲜切南瓜果肉（“蜜本”品种）在超高压（压力150～550MPa，保压时间10min）处理后，评价处理前、后鲜切南瓜的杀菌效果、可溶性固形物、主要单糖、pH值、硬度、色泽、总酚含量、抗氧化性和风味。结果表明：550MPa、10min的超高压条件可将鲜切南瓜中的细菌、霉菌和酵母全部杀死，且该处理前、后鲜切南瓜中的可溶性固形物、蔗糖、pH值和总酚含量均无显著性差异（P〉0．05）；维生素c、硬度、色泽参数、葡萄糖、果糖及抗氧化性有显著性下降（P〈0．05），维生素c含量损失18．9％；挥发性香气成分中烯类、醛类、酚类和酮类物质的种类及含量发生显著性变化（P〈0．05），但仍保持鲜切南瓜的特征风味。

The effects of high hydrostatic pressure （HHP） （150-550 MPa, 10 min） on microorganism inactivation and quality of fresh-cut pumpkin were investigated. HHP treatment with 550MPa and 10 min was sufficient to inactivate total aerobic bacteria, molds and yeasts in fresh-cut pumpkin without significantly influencing the total soluble solid, pH value, drip loss, sucrose total phenols of fresh-cut pumpkin （P 〉 0.05）. However, the contents of vitamin C, color parameters, hardness, glucose, fructose and antioxidant activity in HHP-treated fresh-cut pumpkin were significantly decreased . Vitamin C was decreased by 18.9%. Moreover, the kind and contents of the alkenes , aldehydes, phenols and ketones in fresh-cut pumpkin were significantly variable （P 〈 0.05） after HHP treatment, but the aroma quality of fresh-cut pumpkin was better retained. Therefore, it was concluded that the ultra high pressure technology was a very promising technology on fresh-cut pumpkin cold processing.