中国食品学报2017，Vol.17Issue(10)：168-175,8.DOI:10.16429/j.1009-7848.2017.10.023
贮藏温度对鲜切火龙果品质及微生物的影响
Effects of Different Storage Temperatures on Quality and Microorganism of Fresh-cut Pitaya
摘要
Abstract
The effects of different storage temperatures (0,4,10,20 ℃) on quality of fresh-cut pitaya were investigated in this study according to the indexes of sensory evaluation,weight loss,soluble solid content,titratable acid,vitamin C,total phenol,as well as total number of colonies,mould and yeast.Results showed that 4 ℃ storage of fresh-cut pitaya couldretard the decrease of hardness,soluble solids,titratable acid,vitamin C and total phenol contents,reduce the weight loss rateduring the whole storage period.Moreover,the increase of malondialdehyde content was also inhibited by low temperature preservation (0,4 ℃) compared with other temperatures.In addition,the total bacterial colonies,total number of mould and yeast of fresh-cut pitaya stored at 4 ℃ were smaller and the sensory quality was better than other groups.These resultsindicated that 4 ℃ could be the optimal preservation temperature for fresh-cut pitaya to extend the shelf life.关键词
鲜切火龙果/贮藏温度/品质/微生物Key words
fresh-cut pitaya/storage temperature/quality/microorganism引用本文复制引用
刘娟,吴伟杰,郜海燕,刘瑞玲,韩强,陈杭君..贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-175,8.基金项目
国家重点研发计划项目(2017YFD0401301) （2017YFD0401301）
