高密度二氧化碳处理对鲜切苦瓜品质的影响

Effects of dense phase carbon dioxide treatments on qualities of fresh- cut bitter gourd

研究比较高密度二氧化碳处理、次氯酸钠处理和漂烫处理对鲜切苦瓜品质的影响。随着高密度二氧化碳处理压力提高,鲜切苦瓜中菌落总数显著降低,在6 MPa处理后,其菌落总数降低5.8 Log(CFU/g),显著高于次氯酸钠处理;同时,高密度二氧化碳处理(6 MPa)对鲜切苦瓜的细胞结构影响最小,并降低其苦味。但是,高密度二氧化碳处理后,鲜切苦瓜中抗坏血酸损失率为85%,叶绿素含量损失率为70%。因此,高密度二氧化碳处理(6 MPa)可有效减少鲜切苦瓜中微生物数量,降低其苦味。

The effect of the dense phase carbon dioxide( DPCD),blanching and sodium hypochlorite treatments on qualities of the fresh- cut bitter gourd was compared.The DPCD treatment of 6 MPa lowered 5.8 Log( CFU / g) of the total bacterial counts,which was significant higher than that of the sodium hypochlorite and blanching treatments.The DPCD treatment gave the minimal influence on the cell structure of the bitter gourd,and lowered the bitterness.However,the V_C and chorophll content of the fresh- cut bitter gourd were reduced 85% and 70%,respectively.In summary,the DPCD treatment of 6 MPa reduced the total bacterial counts and bitterness of the fresh- cut bitter gourd.