[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria n...[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.展开更多
基金Supported by National Science&Technology Pillar Program during the Eleventh Five-year Plan Period(2009BADB91309-6)Construction of Massive Vegetable Industry(CARS-25-E-01)Special Fund of Beijing Academy of Agriculture and Forestry for Innovation of Sciences and Technology(KJCX201102004)~~
文摘[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.
