农业机械学报2017，Vol.48Issue(3)：338-344,7.DOI:10.6041/j.issn.1000-1298.2017.03.043
超高压与微酸性电解水结合对鲜切果蔬的杀菌效果研究
Combined Effect of High Pressure and Slightly Acidic Electrolyzed Water on Sterilization of Fresh-cut Fruits and Vegetables
摘要
Abstract
Due to the operation of cutting,fresh-cut fruits and vegetables are susceptible to microbial infection.In order to extend the shelf life of fresh-cut fruits and vegetables,the effects of the concentration and amount of available chlorine of slightly acidic electrolyzed water (SAEW) and the pressure level and holding time of high pressure (HP) on sterilization of fresh-cut carrots were studied through single factor experiment.Consequently,the combination treatment conditions were as follows:the concentration of available chlorine of slightly acidic electrolyzed water was 30 mg/L and the amount of available chlorine of slightly acidic electrolyzed water was 200 mL;the pressure level ranged from 100 MPa to 400 MPa,holding time was 5 min and the total processing time was 15 min.Fresh-cut carrots and apples were treated by the different combined treatments,and both brain heart infusion agar (BHIA) and vilolet red bile agar (VRBA) were used for the detection of E.coli.With the aim to explore the inactivation effects of combination treatment,during the detection,the slightly acidic electrolyzed water was chosen instead of HP sterilized water to do further test.The result shows that combined treatment can improve the efficiency of inactivation,but the enhancement was not significant at lower pressure.At 400 MPa,HP treatment combined with SAEW displayed the most significant enhancement of inactivation efficiency,where E.coli could not be detected on fresh-cut carrot,but some E.coli was still detected on the fresh-cut apples in BHIA.When comparing the results in BHIA and VRBA,it can be seen that the SAEW showed significant lethal effect on E.coli,while HP showed both lethal and sublethal effect on E.coli.关键词
鲜切果蔬/超高压/微酸性电解水/杀菌效果/脑心浸液琼脂培养基/结晶紫中性红胆盐琼脂培养基Key words
fresh-cut fruits and vegetables/high pressure/slightly acidic electrolyzed water/sterilization effect/brain heart infusion agar/vilolet red bile agar分类
轻工纺织引用本文复制引用
张秋婷,林素丽,朱松明,王春芳,于勇..超高压与微酸性电解水结合对鲜切果蔬的杀菌效果研究[J].农业机械学报,2017,48(3):338-344,7.基金项目
国家自然科学基金项目(31171779)和浙江省自然科学基金重点项目(LZ14C200002) （31171779）
