食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 67-69.doi: 10.7506/spkx1002-6630-200917014

• 基础研究 • 上一篇    下一篇

短波紫外线照射对鲜切菠萝微生物的影响

祖 鹤1,潘永贵1 ,* ,陈维信2,刘新华1,邵远志3   

  1. 1.海南大学食品学院 2.华南农业大学园艺学院,广东省果蔬保鲜重点实验室 3.海南大学公共实验中心
  • 收稿日期:2009-05-01 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 潘永贵1 ,* E-mail:yongui123@126.com
  • 基金资助:

    农业部“948”项目[2006-G34(A)];农业部行业计划项目(3-41);海南省热带园艺产品采后生理与保鲜重点实验室开放课题(Ch002);“十一五”国家科技支撑计划项目(2007BAD76B04);海南省教育厅高等学校科研项目(Hjkj2009-28)

Effect of UV-C Irradiation on Microbial Indexes of Fresh-cut Pineapples

ZU He1,PAN Yong-gui1,*,CHEN Wei-xin2, LIU Xin-hua1,SHAO Yuan-zhi3   

  1. 1. College of Food, Hainan University, Hainan 570228, China;2. Guangdong Key Laboratory of Postharvest Physiology and
    Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China;
    3. Public Experiment Center,Hainan University, Haikou 570228, China
  • Received:2009-05-01 Online:2009-09-01 Published:2014-04-14
  • Contact: PAN Yong-gui1,*, E-mail:yongui123@126.com

摘要:

为研究短波紫外线照射对鲜切菠萝中微生物的影响,采用表皮半黄成熟度的菠萝为原料进行鲜切加工,在波长254nm 短波紫外线下用不同时间照射处理,结果表明:在照射15s 以上时,整个贮藏期均未检测出大肠菌群;照射时间在90s 时,到贮藏末期霉菌数为2.9 × 105CFU/g、酵母菌为对照组含量的9.6%,而照射时间60s 对菌落总数抑制最明显为2.4 × 105CFU/g。说明经过短波紫外照射可以明显杀灭鲜切菠萝中大肠菌群,60~90s 时可以显著降低菠萝中霉菌、酵母菌以及菌落总数的含量。

关键词: 鲜切菠萝, UV-C, 微生物

Abstract:

Fresh-cut pineapples processed from part yellow ones were irradiated by UV-C at 254 nm to study the effects of UV-C on their various microbial indexes. No coliform was detected from the fresh-cut pineapples irradiated for more than 15 s over the whole storage period. The mold count of the fresh-cut pineapples irradiated for 90 s was 2.9 × 105 CFU/g and the yeast count was 9.6% of that of the control group. The irradiation for 60 s exhibited the most marked inhibition effect on the total colony count of fresh-cut pineapples which was 2.4 × 105 CFU/g on the 11th day of storage. The results showed that UV-C irradiation is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C irradiation for 60-90 s.

Key words: fresh-cut pineapples, UV-C, microorganism

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