栅栏技术在鲜切果蔬中的应用研究进展

doi:10.7506/spkx1002-6630-201311071

摘要/Abstract

摘要：

鲜切果蔬具有新鲜营养、方便即食等优点，拥有广阔的市场前景。由微生物引起的腐败变质及食源性疾病是影响鲜切果蔬质量与安全的重要因素，控制鲜切果蔬的微生物污染能够促进鲜切果蔬加工业健康稳定的发展。通过栅栏技术将多种杀菌因子科学合理地结合，形成对微生物的多靶攻击，能有效抑制微生物的生长繁殖，保证鲜切果蔬的安全和品质。本文概述栅栏技术与微生物控制的关系、鲜切果蔬中常用的栅栏因子及其组合方式，并对未来应用进行展望。

关键词: 鲜切果蔬, 微生物控制, 栅栏技术

Abstract:

Nowadays, fresh-cut fruits and vegetables are becoming more and more popular in the market due to their nutrition,
convenience and sanitation. However, microorganisms present in fresh-cut fruits and vegetables can cause foodborne illnesses
or spoilage, which is a key factor for the quality and safety of fresh-cut fruits and vegetables. The microorganism controlling
of fresh-cut fruits and vegetables can promote health and stable development of fresh-cut fruit and vegetable industry. Hurdle
technology is a scientific and rational combination of multiple sterilization technologies, which can effectively control the
contamination of microorganism and prolong the shelf life of fresh-cut fruits and vegetables. In this article, the relationship of
hurdle technology and microorganism controlling, the major hurdle factors in the microorganism controlling of fresh-cut fruits
and vegetables and the prospect of future application have been reviewed.

Key words: fresh-cut fruits and vegetables, microorganism controlling, hurdle technology

中图分类号:

TS255.3

陈晨，胡文忠*，姜爱丽，刘程惠，何煜波. 栅栏技术在鲜切果蔬中的应用研究进展[J]. 食品科学, 2013, 34(11): 338-343.

CHEN Chen，HU Wen-zhong*，JIANG Ai-li，LIU Cheng-hui，HE Yu-bo. Application of Hurdle Technology in Fresh-cut Fruits and Vegetables[J]. FOOD SCIENCE, 2013, 34(11): 338-343.

参考文献

[1]. 彭丽桃, 蒋跃明, 杨书珍. 适度加工果蔬生理特性及质量控制措施[J]. 农业工程学报, 2002, 18(3):178-185.
[2]. 王立东, 张思林, 熊帮照, 等. 美国沙门氏菌事件对我国果蔬微生物性食品安全的启示[J]. 农业质量标准, 2008, 6: 38-40.
[3]. LEISTNER L, GORRIS L G M. Food preservation by hurdle technology[J]. Trends in Food Science & Technology, 1995, 6:4-9.
[4]. LEISTNER L. Basic aspects of food preservation by hurdle technology[J]. International Journal of Food Microbiology, 2000, 55:181-186.
[5]. CHENG H Y , YANG H Y, CHOU C C. Influence of acid adaptation on the tolerance of Escherichia coli O157:H7 to some subsequent stresses[J]. Journal of Food Protection, 2002, 65:260-265.
[6]. GóMEZ P L , JORGE W-C, ALZAMORA S M. Hurdle Technology in Fruit Processing[J]. Annual Review of Food Science and Technology, 2011, 2:447-465.
[7]. AGUAYO E, ALLENDE A, ARTéS F. Keeping quality and safety of minimally fresh processed melon[J]. European Food Research and Technology, 2003, 216:494-499.
[8]. UKUKU D O, BARI M L, KAWAMOTO S, et al. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces[J]. International Journal of Food Microbiology, 2005, 104:225-233.
[9]. SMALL D A，CHANG W，TOGHROL F，et al. Comparative global transcription analysis of sodium hypochlorite， peracetic acid，and hydrogen peroxide on Pseudomonas aeruginosa [J]. Applied Microbiology and Biotechnology, 2007, 76:1093-1105.
[10]. ABADIAS M，ALEGRE I，USALL J，et al. Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple [J]. Postharvest Biology and Technology, 2010, 65:211-217.
[11]. IZUMI H. Electrolyzed water as a disinfectant for fresh-cut vegetables[J]. Journal of Food Science, 1999, 64: 536-539.
[12]. KOSEKI S, ITOH K. Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water during Storage under Various Temperature Conditions[J]. Journal of Food Protection, 2001, 64:1935-1942.
[13]. GUZEL-SEYDIM Z, BEVER PI, GREENE A. Efficacy of ozone to reduce bacterial populations in the presence of food components[J]. Food Microbiology, 2004, 21:475–479.
[14]. AGUAYO E, ESCALONA V, ARTéS F. Effect of the cyclic exposure to ozone gas on phytochemical, sensorial and microbial quality in whole and sliced tomatoes[J]. Postharvest Biology and Technology, 2006, 39:166–177.
[15]. CHAUHANY O P，RAJU P S，RAVI N，et al. Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks [J]. Journal of Food Engineering, 2011, 102:43-48.
[16]. VICENTE M, GóMEZ-LóPEZA A R, RAGAERT P et al. Chlorine dioxide for minimally processed produce preservation: a review[J]. Trends in Food Science & Technology, 2009, 20:17-26.
[17]. CHEN Z，ZHU C H，ZHANG Y，et al. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf -life of fresh -cut asparagus lettuce ( Lactuca sativa L) [J]. Postharvest Biology and Technology, 2010, 58:232-238.
[18]. HAN Y, LINTON R H, NIELSEN S S, et al. Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at 7℃[J]. Journal of Food Protection, 2001, 64:1730–1738.
[19]. RAYBAUDI-MASSILIA R M, MOSQUEDA-MELGAR J, SOLIVA-FORTUNY R, et al. Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials[J]. Comprehensive Reviws in Food Science and Food Safety, 2009, 8:157-180.
[20]. HESHAM A A, EISSA. Effect of chitosan coating on shelf life and quality on fresh-cut mushroom [J]. Journal o f food quality, 2007, 30 ( 5): 623- 645.
[21]. SANGSUWAN J, RATTANAPANONE N, RACHTANAPUN P. Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple[J]. Postharvest Biology and Technology, 2008, 49:403–410.
[22]. KARAG?ZLü N, ERG?NüL B, ?ZCAN D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane[J]. Food Control, 2011, 22:1851-1855.
[23]. UKUKU D O, FEFF W F. Effectiveness of chlorine and nisin-EDTA treatments of whole melons and fresh-cut pieces for reducing native microflora and extending shelf-life[J]. Journal of Food Safety, 2002, 22: 231–253.
[24]. UKUKU D O, FETT W F. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupe[J]. Journal of Food Protection, 2004, 67:2143–2150.
[25]. SCHENK M, RAFFELLINI S, GUERRERO S, et al. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae by UV-C light: study of cell injury by flow cytometry[J]. LWT-Food Science and Technology, 2011, 44:191–198.
[26]. MANZOCCO L, PIEVE S D, MAIFRENI M. Impact of UV-C light on safety and quality of fresh-cut melon. Innovative Food Science and Emerging Technologies, 2011, 12:13–17.
[27]. HADJOK C, MITTAL G S, WARRINER K. Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide[J]. Journal of Applied Microbiology, 2008, 104: 1014–1024.
[28]. HAGENMAIER R D, BAKER R A. Low-Dose Irradiation of Cut Iceberg Lettuce in Modified Atmosphere Packaging[J]. Journal of Agriculture and Food Chemistry, 1997, 45:2864-2868.
[29]. KOVA? K, DIEZ-VALCARCE M, HERNANDEZ M, et al. High hydrostatic pressure as emergent technology for the elimination of foodborne viruses[J]. Trends in Food Science & Technology, 2010, 21:558-568.
[30]. PALHANO FL, VILCHES T T B, SANTOS R B, et al. Inactivation of Colletotrichum gloeosporioides spores by high hydrostatic pressure combined with citral or lemongrass essential oil[J]. International Journal of Food Microbiology, 2004, 95:61–66.
[31]. TEREFE N S, MATTHIES K, SIMONS L, et al. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa) [J]. Innovative Food Science and Emerging Technologies, 2009, 10:297–307.
[32]. BI X, WU J, ZHANG Y, et al. High pressure carbon dioxide treatment for fresh-cut carrot slices[J]. Innovative Food Science and Emerging Technologies, 2011, 12:298–304.
[33]. CARLIN F, NGUYEN C, SILVA A D et al. Effects of carbon dioxide on the fate of Listeria monocytogenes, of aerobic bacteria and on the development of spoilage in minimally processed fresh endive[J]. International Journal of Food Microbiology, 1996, 32(2): 159-172.
[34]. CONSA A, HERNANDEZ F A, GEYSEN S et al. High oxygen combined with high carbon dioxide improves microbial and sensory quality of fresh-cut peppers[J]. Postharvest Biology and Technology, 2007, 43(2): 230-237.
[35]. VALVERDE M T, MARíN-INIESTA F, CALVO L. Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality[J]. Journal of Food Engineering, 2010, 98:421–428.
[36]. WOODLING S E, MORARU C I. Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light[J]. Journal of Food Protection, 2007, 70:909-916.
[37]. RAMOS-VILLARROEL A Y, ARON-MAFTEI N, MARTíN-BELLOSO O, et al. The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms[J]. Food Control, 2012, 24:206-213.
[38]. RAMOS-VILLARROEL A Y, MARTíN-BELLOSO O, SOLIVA-FORTUNY R. Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses[J]. European Food Research and Technology, 2011, 233:395-402
[39]. SEYMOUR I J, BURFOOT D, SMITH R L, et a1. Ultrasound decontamination of minimally processed fruits and vegetables[J]. International Journal of Food Science and Technology, 2002, 37(5): 547-557.
[40]. SAGONG H G, LEE S Y, CHANG P S, et al. Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce[J]. International Journal of Food Microbiology, 2011, 145:287-292.
[41]. HUANG T S, XU C L, WALKER K, et al. Decontamination efficacy of combined chlorine dioxide with ultrasonication on apples and lettuce[J]. Journal of Food Science, 2006, 71, M134–M139.
[42]. SAGONG H G, LEE S Y, CHANG P S, et al. Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce[J]. International Journal of Food Microbiology, 2011, 145:287–292.
[43]. BAI J H, SAFTNER R A, WATADA A E, et al. Modified Atmosphere Maintains Quality of Fresh-cut Cantaloupe (Cucumis melo L.)[J]. Journal of Food Science, 2001, 66:1207–1211.
[44]. ALLENDE A, JACXSENS L, DEVLIEGHERE F, et al. Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads[J]. Journal of Food Protection, 2002,65 (10):1565-1573.
[45]. LEE H H, HONG S I, KIM D. Microbiological and Visual Quality of Fresh-cut Cabbage as Affected by Packaging Treatments[J]. Food Science and Biotechnology, 2011, 20(1): 229-235.
[46]. BICO S L S, RAPOSO M F J, MORAIS R M S C, et al. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana[J]. Food Control, 2009, 20: 508-514.
[47]. 金山, 伍小红. 我国果蔬加工产业现状与发展策略[J]. 科技信息, 2011, 24:72-75.