切分方式对鲜切黄瓜贮藏品质与微生物的影响

Effects of Cutting Styles on Quality and Microbial Indexes of Fresh-cut Cucumber

以新鲜黄瓜为试材,分别将黄瓜切分为丁状、段状和片状,在4℃条件下贮藏,研究了不同切分方式对鲜切黄瓜贮藏期间生理生化品质及微生物的影响,以期为鲜切黄瓜的加工和贮藏保鲜提供参考依据。结果表明:贮藏期间,鲜切黄瓜的失重率、细胞膜透性、丙二醛含量、微生物指标(菌落总数、大肠杆菌以及金黄色葡萄球菌)均呈上升趋势;可溶性固形物含量、过氧化物酶活性则呈下降趋势。切丁的鲜切黄瓜的可溶性固形物含量、过氧化物酶活性下降速率与失重率、细胞膜透性、丙二醛含量、微生物指标的上升速率最大,受损程度大,更易衰老。与切段方式相比,切片方式更有利于延缓鲜切黄瓜可溶性固形物含量、过氧化物酶活性的下降与失重率、细胞膜透性、丙二醛含量以及微生物数量的上升。贮藏第8天,切段与切丁的鲜切黄瓜菌落总数指标均已达到销售极限,切片的鲜切黄瓜的菌落总数已接近销售极限。总的来说,切片方式更利于黄瓜的贮藏。

Taking fresh cucumber as test material,the cucumber was divided into cubes,segments and slices respectively,and stored at 4℃.The effects of different cutting styles on the physio-biochemical changes and microorganisms of fresh-cut cucumber during storage were studied,in order to provide reference for the processing,storage and preservation of fresh-cut cucumber.The results showed that the weight loss rate,membrane permeability,malondialdehyde content and microbial indexes(total plate count,E.coli and S.aureus quantity)of fresh-cut cucumber increased,soluble solids content and peroxidase activity decreased during storage.The soluble solids content,peroxidase activity decline rate and the weight loss rate,membrane permeability,malondialdehyde content and microbial indexes increase rate of the cucumber that cut into cubes were the highest.Compared with the cucumber that cut into segments,the soluble solids content,peroxidase activity decrease rate and weight loss rate,cmembrane permeability,malondialdehyde content and microbial increase rate of sliced cucumber were slower.Selecting the total plate count as evaluation index,the cucumber that cut into cubes and segments were unmarketable after 8 days of storage,and the sliced cucumber were almost unmarketable.In general,sliced cucumber was easier to store.