西华大学学报（自然科学版）2026，Vol.45Issue(5)：104-112,9.DOI:10.12198/j.issn.1673-159X.6069
超高压处理对新型莴笋泡菜贮藏品质的影响
Effect of High Hydrostatic Pressure Treatment on Storage Quality of Novel Fermented Lettuce
摘要
Abstract
By taking novel fermented lettuce as the experimental material,the quality changes of samples in the high hydrostatic pressure(HHP)treatment group,pasteurization group,and untreated group during storage were compared.The results demonstrate that HHP treatment can effectively inhibit microbi-al reproduction,maintain product quality,and significantly extend shelf life.The initial total bacterial count is reduced to 2.09 lg(CFU/mL)after HHP treatment and remains below the safety limit of 6 lg(CFU/mL)throughout storage.The shelf life reaches 70 days at 4℃and 30 days at 25℃,which is significantly longer than that of the pasteurization group(50 days at 4℃and 20 days at 25℃)and the untreated group(bag swelling within 5 days).Furthermore,HHP treatment better preserves the hardness,chewiness,and bright green color of the fermented lettuce,while maintaining nitrite content at a consistently low level of 0.02-0.06 mg/kg.This value is far below the national food safety standard(GB2762-2022)limit of 20 mg/kg,representing only approximately 0.1%-0.3%of the permitted threshold.This study provides tech-nical support for the green and efficient processing as well as safe preservation of fermented lettuce.关键词
莴笋泡菜/超高压/贮藏品质/巴氏杀菌/货架期Key words
fermented lettuce/high hydrostatic pressure/storage quality/pasteurization/shelf life分类
轻工纺织引用本文复制引用
周鑫柔,易如梦,田园,邢亚阁,许青莲,刘洪..超高压处理对新型莴笋泡菜贮藏品质的影响[J].西华大学学报（自然科学版）,2026,45(5):104-112,9.基金项目
四川省区域创新合作项目(2024YFHZ0207). （2024YFHZ0207）
