双面紫外照射对鲜切苹果表面微生物及品质的影响

The Influence of Double-Sided UV Irradiation on the Surface Microorganism and Quality of Fresh-Cut Apple

利用自行设计的双面紫外杀菌照射装置,探究了紫外照射对鲜切苹果表面微生物的杀菌效果。从5个紫外照射剂量(0.48 k J/m2,0.96 k J/m2,2.88 k J/m2,4.80 k J/m2,9.60 k J/m2)中选出了杀菌效果最佳的剂量,并研究了该剂量处理后鲜切苹果在贮藏期间表面沙门氏菌、霉菌和酵母及品质的变化。试验以传统含氯杀菌剂0.36%的次氯酸钠处理作为对照。结果发现,当双面紫外照射剂量为0.96 k J/m2时杀菌效果达到最佳;0.96 k J/m2的双面紫外照射处理初始杀菌效果显著优于0.36%的次氯酸钠处理(p<0.05)。虽然两种处理对鲜切苹果贮藏期间的品质影响没有显著差异,但双面紫外处理在贮藏过程中对微生物的控制效果不佳。因此,需要紫外杀菌结合其他保鲜方式,对鲜切苹果贮藏期间微生物的有效控制进行更加深入的研究。

An innova tive d ou ble sides UV irradiation device was used to detect the germicidal efficacy of UV irradiation on surface microorganisms of fresh cut apple. The best germicidal UV dose was selected from 0.48 k J/m2,0.96 k J/m2, 2.88 k J/m2, 4.80 k J/m2, 9.60 k J/m2, then the changes of Salmonella, molds, yeasts and the quality of fresh cut apple were investigated under the best treated UV dose. This study used 0.36% sodium hypochlorite treatment as the control group. The results indicated that the best germicidal UV dose was 0.96 k J/m2; this dose had a better germicidal efficacy than the 0.36% sodium hypochlorite treatment in the initial stage（p〈0.05）. Although both of the treatments had on significant difference on the quality of fresh cut apple, the UV dose treated group had no obvious microorganism control effect during the whole storage. So the UV irradiation need to be combined with other ways to further explore the microorganism control of fresh cut apple during the storage.