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以樱桃番茄为原料,研究超声波、弱酸性电位水(SAEW)处理对其微生物和货架期的影响。研究发现:超声波、SAEW处理10 min可分别使樱桃番茄表面初始菌落总数降低0.96 log CFU/g和1.45 log CFU/g,霉菌和酵母总数降低了0.68 log CFU/g和1.00 log CFU/g,且在贮藏过程中,处理后的样品表面微生物维持在较低的水平。两种处理手段均能降低樱桃番茄贮藏期的腐烂率和呼吸速率,抑制可溶性固形物含量的下降,而二者对硬度、可滴定酸和维生素C含量无显著影响。本研究结果表明:超声波和电位水在樱桃番茄杀菌防腐,保障其微生物安全性方面具有一定的潜力。
Using cherry tomato as raw material, the effects of ultrasonic and weak acid potential water (SAEW) on its microbe and shelf life were studied. The results showed that the total number of initial colonies on cherry tomatoes decreased by 0.96 log CFU / g and 1.45 log CFU / g, respectively, and the total number of molds and yeasts decreased by 0.68 log CFU / g and 1.00 log CFU / g, respectively, The microorganisms on the surface of the treated sample were kept at a low level during storage. Both treatment methods could reduce the rotten rate and respiration rate of cherry tomatoes during storage, inhibit the decline of soluble solids content, while both had no significant effect on the hardness, titratable acidity and vitamin C content. The results of this study show that ultrasonic and potential water have certain potential in the sterilization and preservation of cherry tomatoes and the safety of their microorganisms.