4种常用蔬菜清洗剂处理对鲜切萝卜抑菌及保鲜效果比较

Comparison of antibacterial ability and preservation effects of fresh-cut radish treated with 4 kinds of common vegetable cleaning agents

目的评价过氧化氢(hydrogen peroxide,H_(2)O_(2))、过氧乙酸(peracetic acid,PAA)、次氯酸钠(sodium hypochlorite,NaClO)和二氧化氯(chlorine dioxide,ClO2)4种常用蔬菜清洗剂对鲜切萝卜的清洗抑菌及保鲜效果。方法对鲜切萝卜进行6种处理:未清洗处理(CK1)、清水处理2 min(CK2)及4种清洗剂处理2 min,并于4℃贮藏12 d。对比不同清洗方案下鲜切萝卜产品的质构、颜色、感官及微生物指标变化情况,最终筛选出抑制鲜切萝卜腐败变质,维持其感官品质的最优清洗剂。结果相比于H_(2)O_(2)和ClO2处理,PAA和NaClO处理能更好的抑制细菌、霉菌和酵母的生长;H_(2)O_(2)处理的鲜切萝卜感官评分最高、色泽最佳,其次为NaClO和ClO2,PAA最差。25 mg/L H_(2)O_(2)、150 mg/L PAA、100 mg/L NaClO和30 mg/L ClO2为每种清洗剂的最佳清洗浓度。进一步筛选表明,100 mg/L NaClO可使鲜切萝卜表面的菌落总数保持在5 log CFU/g以下,霉菌和酵母数量保持在4 log CFU/g以下,并在贮藏结束后较好维持了萝卜的硬度、色泽、感官。结论100 mg/L NaClO能有效抑制鲜切萝卜表面微生物的生长,同时其感官品质也得以维持,可在萝卜鲜切产品中应用推广。

Objective To evaluate antibacterial and preservation effect of hydrogen peroxide(H_(2)O_(2)),peracetic acid(PAA),sodium hypochlorite(NaClO)and chlorine dioxide(ClO2)on fresh-cut radish.Methods Six kinds of treatments were carried out on fresh cut radish:Without water cleaning treatment(CK1),water treatment for^(2) min(CK2),and 4 kinds of cleaning agents treatment for^(2) min and stored at 4℃for 12 d.The changes of texture,color index,sensory evaluation and microbial index of fresh-cut radish under different cleaning strategies were compared.Finally,the optimal cleaning agent for inhibiting spoilage of fresh-cut radish and maintaining its sensory quality was selected.Results PAA and NaClO treatments could better inhibit the growth of bacteria,mold and yeast than H_(2)O_(2) and ClO2 treatments.The fresh-cut radish treated with H_(2)O_(2) had the highest sensory score and the best color,followed by NaClO and ClO2,and finally PAA.The suitable cleaning concentration of each cleaning agent was 25 mg/L H_(2)O_(2),150 mg/L PAA,100 mg/L NaClO and 30 mg/L ClO2,respectively.Further screening showed that 100 mg/L NaClO could maintain total number of colonies on the surface of fresh-cut radish below 5 log CFU/g,and the mold and yeast below 4 log CFU/g.After the storage,the hardness,color and sensory of radish were better maintained by 100 mg/L NaClO treatment.Conclusion 100 mg/L NaClO can effectively inhibit the growth of microorganisms on the surface of fresh-cut radish and maintain its sensory quality,which can be applied and promoted in fresh-cut radish.